Beef short ribs braised in pumpkin puree, fresh garlic and sage until tender and delicious, It’s the quintessential Fall meal!
I made it halfway through the month of October without posting a recipe using pumpkin, but couldn’t hold off any longer. Especially when this recipe for Pumpkin Braised Short Ribs is super easy to make.
I’m always hesitant to experiment with new recipes using short ribs because they are usually very expensive to purchase and who wants to have a recipe flop when you’re spending your hard earned money right?
Some people can take or leave pumpkin and my family is one of them; however, the do enjoy it in moderation and thought these short ribs were delicious!
My two favorite short rib recipes to date were Beer Braised Short Ribs; which were beef ribs simmered in beer and root vegetables similar to a beef stew and Braised Short Ribs; which were beef ribs simmered in red wine, garlic, rosemary and two types of mustard…YUM!
Both of these recipes contained ingredients that I normally stock in my pantry, so of course when deciding on making a new recipe I always look for items that I readily have on hand. This month it was pumpkin puree.
Luck would have it that when I was shopping recently and found short ribs on sale I couldn’t pass them up and knew right away what I would make.
For this recipe you will need the following ingredients: beef short ribs, garlic, sage, pumpkin puree, and low sodium beef broth. That’s it, just 5 simple ingredients.
Because this recipe is enough to feed about 6-8 people, and takes about 2 1/2 hours in the oven after you do the initial prep work of browning the meat, it’s the perfect meal for a lazy Sunday when you can stay home and smell the amazing aroma coming from your kitchen.
How do you make pumpkin short ribs?
Start off by heating some extra virgin olive oil in a heavy bottomed pot or Dutch oven; then brown the short ribs on all sides. You may have to do it in batches. Remove the cooked ribs and keep warm.
Next, add whole garlic cloves, fresh sage leaves, pumpkin puree and low sodium beef broth. Mix well; then add the ribs back to the pot. Cover the pot and place in the oven for 2 1/2 hours; turning the ribs every hour.
If you want to use less beef ribs, I would still keep the same measurements for the rest of the ingredients. You can always spoon the sauce on top of rice or egg noodles or get a nice loaf of crusty bread and dip it into the sauce.
These Pumpkin Braised Short Ribs were delicious and a definite cool weather crowd pleaser. ~Enjoy!
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Ingredients
- 10 Beef Short Ribs, (approx. 4-5lbs)
- 2 tbsp. Extra Virgin Olive Oil
- 3 Cloves Garlic, peeled
- 3 tbsp. Fresh Chopped Sage
- 1- (15-ounce)can Pumpkin Puree
- 1 c. Beef Broth
- Kosher Salt & Black Pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Start off by heating some extra virgin olive oil in a heavy bottomed pot or Dutch oven; then brown the short ribs on all sides. You may have to do it in batches. Remove the cooked ribs and keep warm.
- Next, add the garlic, sage, pumpkin puree and beef broth. Mix well; then add the ribs back to the pot.
- Cover the pot and place in the oven for 2 1/2 hours; turning the ribs every hour.
Notes
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Related Recipes
Baked Macaroni from Carrie’s Experimental Kitchen
Savory Pumpkin Dip from Gimme Some Oven
Mini Quiche from Carrie’s Experimental Kitchen
Pumpkin Soup from Cook the Story
Cheese Ball from Carrie’s Experimental Kitchen
Buttermilk Biscuits from High Heels and Grills
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Don’t forget to check out my Apples & Pumpkin Pinterest Board!
I love short ribs, adding pumpkin to them is an interesting idea.
I was a bit skeptical myself, but they really came out great!