Braised Ribs Pumpkin Purée

Fall-off-the-bone beef short ribs paired with sweet maple pumpkin puree has turned into my go-to wow meal when I've got company coming. It's fancy enough for a restaurant menu but still gives you that cozy, homemade comfort feeling.

I came up with this after an amazing short rib dinner on my anniversary. I went home and played around with the recipe until I got it just right. Now my version beats what we had at that fancy steakhouse, at least according to my pickiest friends!

What You'll Need

• For the Beef Short Ribs:
• 2.5 Kg Beef Short Ribs: Look for ones with good marbling and plenty of meat
• Flaky Sea Salt & Fresh Black Pepper: Don't skimp here - you need enough for a good crust
• Cooking Oil: Any neutral oil that won't burn at high heat works well
• 2 Cups roughly chopped onion: This builds your flavor foundation
• 2 Cups roughly chopped celery: Brings that aromatic background note
• 2 Cups roughly chopped carrot: Adds a touch of sweetness against the meaty flavor
• 4 garlic cloves roughly chopped: For that punch of flavor
• 2 thyme sprigs: Brings a gentle herby touch
• 2 bay Leaves: Gives your braise that something special
• ¼ Cup tomato paste: For that rich flavor and nice color
• 2 Cups red wine: Don't use anything you wouldn't drink - a bold red works best
• 2 Cups chicken stock: Adds more layers of flavor than just beef alone
• 2 Cups beef stock: Doubles down on that hearty meat flavor
• For the Pumpkin Maple Paprika Puree:
• 600gms Pumpkin peeled and roughly chopped: You can swap in butternut squash too
• ¼ Cup cooking oil: Gets those tasty browned edges on the pumpkin
• 1 tsp smoked paprika: Gives a smoky twist to the sweet puree
• Flakey sea salt and fresh black pepper: Brings all the flavors to life
• ¼ Cup maple syrup: Go for the real stuff, not breakfast syrup
• 1 Cup cream: Makes everything velvety smooth
• For the Fried Chilli and Orange Breadcrumbs:
• 4 Tbl canola oil: Split between cooking breadcrumbs and chilies
• 1 Cup panko breadcrumbs: These stay light and crispy
• Finely grated zest and juice of 1 orange: Cuts through the richness
• 2 red chilies sliced super fine: Add more or less based on how spicy you like things
• ¼ Cup finely chopped flatleaf parsley: Gives fresh color and taste

How To Make It

Get Your Oven Ready:

Set your oven to 150°C. This slow, gentle heat will make those ribs super tender without drying them out. Put your rack in the middle so heat hits evenly from all sides.

Brown Those Ribs:

Get a big castiron pan smoking hot. Cover your ribs with plenty of sea salt and fresh black pepper on all sides. This makes a tasty crust. Pour a thin layer of oil in the hot pan, then carefully add the ribs without crowding them. Brown each side for 2-3 minutes until they're deep golden. This step builds amazing flavor. Move the browned ribs to a big roasting dish.

Cook Down the Veggies:

Put that same pan back on high heat with a bit more oil. Throw in your chopped onion, celery, carrot and garlic, stirring now and then until they get nice and brown around the edges. This should take 8-10 minutes. You want good color but not burnt bits. These browned veggies will make your sauce taste amazing.

Make Your Braising Sauce:

Toss the thyme and bay leaves into your browned veggies, then add tomato paste. Stir the paste constantly for 2-3 minutes until it darkens a bit and smells good. This gets rid of that raw tomato taste. Pour in your red wine and scrape the bottom hard with a wooden spoon to get all those tasty bits up. Add both stocks and let it come to a boil.

Cook Those Ribs Slow:

Pour all that hot liquid over your ribs in the roasting dish. Cover the dish tightly with foil, making sure no steam can escape. Stick it in your hot oven and let it cook for 3-4 hours. Check after 3 hours - they're done when the meat pulls away from the bone super easily with a fork.

Let Everything Rest:

Take the dish out of the oven and let it cool down to room temp without taking the foil off. This lets the meat soak up more juice and get even more tender. Once it's cool, put the ribs in a container and into the fridge. Strain the cooking liquid into another container, throw away the cooked veggies, and put that liquid in the fridge too.

Start the Pumpkin Puree:

Heat your oven to 200°C. Mix your chopped pumpkin with oil and smoked paprika in a bowl, then add plenty of salt and pepper. Spread it out on a baking tray. Roast for 40 minutes, turning occasionally, until the pumpkin is super tender with dark, crispy edges. Pour the maple syrup over the hot pumpkin and put it back in the oven for 5 more minutes to get sticky and glazed.

Make It Smooth:

Put your roasted pumpkin in a pot over medium-low heat. Add the cream and let it bubble gently for 10 minutes so the flavors mix together. Use a stick blender to make it completely smooth. It should be silky but still hold its shape on a plate. If it's too thick, add a splash more cream or warm water. Taste it and add more salt or pepper if needed.

Fix Up the Crunchy Topping:

Put a frying pan on medium-low heat. Add 2 tablespoons of oil then the panko, orange zest and juice. Keep stirring until the breadcrumbs turn golden, about 3-4 minutes. Quickly dump them onto a tray so they don't burn. Using the same pan, add the rest of the oil and turn the heat to high. Toss in your sliced chilies and fry them briefly until they start to get crispy with golden edges. Drain them on paper towels. When everything's cool, mix the breadcrumbs, fried chilies and chopped parsley together.

Put It All Together:

Heat your oven to 165°C. Put your saved braising liquid in a pot and boil it down until it's thicker, like a sauce that coats the back of a spoon. While that's happening, cut between the bones of your cold ribs to make single portions. Put these in a roasting dish, pour your thickened sauce over them, cover with foil and warm in the oven for 30 minutes until they're hot through. Gently warm up your pumpkin puree too. To serve, put some puree on warm plates, add a rib on top, drizzle with extra sauce and sprinkle lots of your breadcrumb mix over everything.

Pin it

I stumbled on the smoked paprika trick during a cooking class in Spain. The chef was using it in sweet dishes, which blew my mind. That subtle smoky kick turns the maple and pumpkin into something way more interesting than just sweet - it adds this amazing depth you can't quite put your finger on.

Do-Ahead Options

This meal rocks for dinner parties because you can make almost everything beforehand. The ribs actually taste better after sitting in the fridge for a day or two as the flavors meld together. You can make the pumpkin puree two days ahead and just warm it up before dinner. Even the breadcrumb mix can be prepared early in the day - just wait to toss in the parsley until right before serving so it stays bright green.

Perfect Wine Matches

A fancy dish like this calls for an equally good wine. Go for something full-bodied with a few years of age - think aged Barolo, a good Bordeaux blend, or a rich Australian Shiraz. Any of these will stand up to the beef while playing nicely with the sweet maple notes in the pumpkin. If you want something lighter, try an older Pinot Noir - its fruit notes will bring out the best in the dish without taking over.

Mix It Up

While I think this recipe hits all the right notes as is, you can switch things up based on what's in season. During summer months, try sweet potato instead of pumpkin for a similar texture with different flavor. Play with the breadcrumb topping by using lime zest and fresh cilantro for a totally different vibe. Can't use alcohol? No problem - swap the wine for pomegranate juice with a splash of balsamic vinegar to keep that depth and tangy kick.

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This show-stopping meal will turn you into the star of any dinner party. Trust me, your guests won't stop talking about these flavors!

Frequently Asked Questions

→ Can I prepare this meal in advance?

Yes, you can! Make the ribs and purée a day or two early. Keep them refrigerated separately. When ready to serve, rewarm the ribs in their sauce, heat the purée, and make fresh breadcrumbs for the best crunch.

→ What type of short ribs should I buy?

The best option is thick-cut, bone-in short ribs, often called English cut. Choose ones with good marbling and plenty of meat on them. Your butcher can help if you're unsure.

→ Can I swap the pumpkin for another veggie?

Totally! Butternut squash is a great alternative with similar texture, and sweet potatoes also work wonderfully with these flavors. Just adjust cooking as needed.

→ What sides go well with this dish?

Light, simple sides are perfect. Steamed broccolini, sautéed beans, or a refreshing fennel salad all balance the richness nicely.

→ How can I tell if the ribs are ready?

When cooked, the meat will easily come away from the bones when pulled with a fork. After around 3 hours of braising, test by giving the meat a gentle pull. If it resists, cook for another 30-60 minutes.

→ Can I use a slow cooker instead of an oven?

Yep, you can. Sear the ribs, prepare your veggie and liquid mix, and transfer it all to your slow cooker. Cook on low for 7-8 hours until the ribs are fork-tender. The flavors develop beautifully this way.