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Pumpkin Braised Short Ribs Recipe

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Pumpkin Braised Short Ribs are every bit as dreamy as they sound. These ribs are super succulent and the pumpkin braising sauce is subtly sweet, rich and creamy. Serving of Pumpkin Braised Short Ribs on polenta with fresh thyme, in a white plate with pumpkin in background.

In October, as we head deeper into fall, naturally we feel the urge to cook with pumpkins and make warm, comforting one-pot meals.

Pumpkin Braised Short Ribs are exactly that, and not to be missed!

Several raw short ribs with satl and pepper.

How much do you love it when you arrive at a home, and you’re immediately swept in by alluring, comforting, aromas of food cooking?

I love it.

Several browned short ribs.

Making braised short ribs will do that very thing.

And if you decide to make this for guests, I think they’ll take in some of this incredible aroma as they step out of their car and head up your walkway.

They’ll be thinking, “I can only hope that’s coming from this house.”

Close up of a seared, browned short rib.

Believe me, I know time is precious, but so is food.

Sure, this recipe takes some thoughtful planning, but after you get it going, it’ll just hang out in the oven for a couple of hours (and perfume your home while it does).

Satueed onions in a pot with metal tongs.

What does every good stew begin with?

Every good stew begins with onions. Always.

short rib stew in a pot

What to Serve With These Ribs

  • My Pumpkin Braised Short Ribs are divine served with polenta — especially this Creamy Gorgonzola Polenta.
  • Pasta, rice or bread would also be lovely — something to soak up every bit of the sauce.

One serving of Pumpkin Braised Short Ribs on a bed of polenta with fresh thyme, in a white plate.

Can you make braised short ribs ahead?

Yes! You can make this over the weekend and enjoy it all week long. It only gets better with time.

One serving of Pumpkin Braised Short Ribs on a bed of polenta with pumplin in background

Enjoy every last bite of this most amazingly comforting and delicious Pumpkin Braised Short Ribs!

More delicious short rib recipes . . .

One serving of Pumpkin Braised Short Ribs on a bed of polenta with fresh thyme, in a white plate.

Pumpkin Braised Short Ribs

Valentina K. Wein
Pumpkin Braised Short Ribs are every bit as dreamy as they sound. These ribs are super succulent and the pumpkin braising sauce is subtly sweet, rich and creamy.
5 from 10 votes
Print
Prep Time 10 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 30 mins
Course Dinner
Cuisine American
Servings 6 to 8
Calories 389 kcal

Ingredients
 
 

  • 4¼ pounds beef short ribs, bone-in
  • olive oil to coat pan
  • 4 cups onion, sliced thick (about 1/4-inch)
  • 1½ tablespoons garlic, finely chopped
  • 3 tablespoons fresh thyme, finely chopped
  • ½ teaspoon ground cinnamon
  • 1 cup pumpkin purée
  • 3 cups beef stock
  • 1 cup red wine
  • salt and freshly ground black pepper

Instructions
 

  • Season the ribs. Place the ribs on a baking sheet and season all sides generously with salt and pepper.
  • Sear the ribs. Lightly coat the bottom of an oven-safe pot (approximately 10 to 12-inch diameter), with olive oil. (A Dutch Oven is perfect.) Place the pot over high heat. Add the ribs to the pot once it's very hot, about 4 at a time -- you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Searing the meat this way seals in the juices, caramelizes the surface, and reduces the overall cooking time. Brown the ribs very well, about three minutes per side. Remove the ribs from pot, place them on a plate, and set aside. Repeat this until all of the ribs are browned.
  • Begin making the braising liquid/sauce. Add the onions to the pot and cook over medium-high heat, stirring often, until they are golden and are soft, about 10 minutes. Add the garlic and cook for another 5 minutes. Add the fresh thyme and cinnamon and cook for another minute or so, until it's very aromatic. Now add the pumpkin and cook until it begins to brown, about 5 minutes. The bottom of your pot will become brown, too, and this is okay. In fact, it's great! It is flavor!
  • Deglaze, simmer and set the oven. Pour in the stock and wine and use a deglazing spatula (a wooden one with a flat edge is best), to scrape the bottom of the pan, working all the wonderful flavor back into the sauce. Bring to a boil, then lower to a simmer and do not cover. Let the mixture simmer until it has reduced by about ⅓, about 20 minutes.
    Preheat the oven to 325°F.
  • Add the ribs to the liquid and braise in the oven. Return the ribs to the pot and gently stir them into the sauce. Cover the pot and place in the preheated 325°F oven. Braise until the meat is very tender and easily comes off the bone, about 2 hours. Turn the ribs over halfway through the cooking time.
    If the braising liquid is as think as you'd like it to be, then it's ready. Otherwise, to thicken the liquid further, remove the lid, place the pot over low heat on the stove, and let it simmer until it's as thick as you'd like.
  • Season and serve. Season with salt and freshly ground black pepper to taste. (Here's How to Season to Taste.)
    Serve with the braising liquid.

Notes

Calorie count is only an estimate.
Keywords fall comfort food recipes, pumpkin dishes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.


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Comments

  1. Nicole Presley says

    I am such a short ribs girl…. I make them all the time…. NEVER in my life have I had them prepared like this. It looks like I’ve been missing out. I will have to prepare them with pumpkin very soon. Thank you. 🙂

    Reply

  4. Betsy says

    Love this idea! Please link this to our Seasonal Potluck Link party. October is pumpkin month and this is the most original pumpkin recipe I’ve ever seen! Fab!

    Reply

  7. Lana says

    I made short ribs several times last year, and now I cannot wait to start making them again! Pumpkin? How utterly delicious they have to be! What a great idea – I bet my family would love it.

    Reply

  9. Lizthechef says

    I’m actually planning on short ribs for a dinner party next Saturday and will try your recipe. I often make short ribs a day ahead, stick on the fridge so that the fat on top congeals and can be removed. Think that would work with your recipe? Thanks – love the pumpkin touch…

    Reply

    • valentina says

      Liz, yes, you could totally do that. I hope you enjoy! All of your neighbors will love the aroma coming from you oven! 🙂

      Reply

  11. Nancy says

    You had me at pumpkin! I adore short ribs and this recipe sounds scrumptious – have bookmarked to make on our next rainy weekend! Thank you so much for linking to my version!!!

    Reply

  12. Eha says

    Saying ‘hello’ from Down Under I am coming from a country where ‘short ribs’ are certainly available, but perchance not an everyday ingredient. Have read many a Northern recipe but not been as enchanted as by yours: the amount of onion, garlic and my beloved thyme and the presence and amount of wine in your recipe, make it very moreish and doable in my book – thanks !

    Reply

    • valentina says

      Thank you so much for the lovely comment. Yes, the onions — I can’t help but always use a large amount. I hope you’ll try it and love it as much as my family and I do! 🙂 ~Valentina

      Reply

  15. David @ Spiced says

    Mmmm…I love beef short ribs! They are the very definition of winter comfort food. And you nailed it with the comment about ‘perfuming your house.’ I wonder if I can buy a bottle of that! 🙂 I’ve never thought about using pumpkin in the braising liquid, though. I’m super intrigued…I need to try this one ASAP!

    Reply

  16. John / Kitchen Riffs says

    Short ribs are SO GOOD! Haven’t add pumpkin to the mix, though. I’ll bet it’s good — I make a pumpkin chili sometimes, and the texture is so smooth. Terrific recipe — thanks (and thanks for the link love!).

    Reply

    • valentina says

      Thanks, Cathy! I hope it cools off even more. It’s still warm where I am. I’m so ready for cooler nights and winter stews.

      Reply

    • valentina says

      Thanks, Jeff! The pumpkin adds a very subtle sweet creaminess. Hope you try it. Your house will smell amazing! 🙂

      Reply

  25. Ron says

    What a warming looking dish. I love the combination of a pumpkin braised short-ribs and served over Gorgonzola polenta, wow. Over here we don’t get nice beef short ribs, but we do get amazing pork short ribs. I think I try this recipe with them.

    Reply

      • Ron says

        Valentina, we have a tradition in our house of picking a dish from the posts we receive during the week and I then cook it for our Sunday family dinner. Yesterday, we made your Pumpkin braised Short Ribs. We used a Swedish pork cut called “Tjocka revben” or Thick rib bone. We couldn’t find a cooking pumpkin (no canned here either), so we used butternut squash. The dish was absolutely delicious and paired perfectly with polenta. My wife translated into Swedish and is passing it on to her family. Thanks again for a great recipe.

        Reply

        • valentina says

          Hi Ron, You’ve made my day! Thank you so much for sharing, and for trying the recipe. Love the tradition of making a new recipe each week. I bet the butternut squash worked perfectly — such a similar flavor and texture. And please thank you wife for passing it on to her family. Hope they love it too. 🙂 ~Valentina

          Reply

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