Name: Pumpkin Braised Short Ribs
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 10 Beef Short Ribs (4-5lbs); 2 tbsp . Extra Virgin Olive Oil; 3 Cloves Whole Garlic (peeled); 3 tbsp . Fresh Chopped Sage; 1-15 ounce Can Pumpkin Puree (, not pie filling!); 1 c . Low Sodium Beef Broth; Kosher Salt (to taste); Fresh Ground Black Pepper (to taste)

Pumpkin Braised Short Ribs

Beef short ribs braised in pumpkin, garlic and sage until moist and tender. The perfect meal for a cool, Fall day.

Well, 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.

Beef short ribs braised in pumpkin, garlic and sage until moist and tender. Click To Tweet

Here is what you need to do:

Preheat your 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 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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5 from 1 vote

Pumpkin Braised Short Ribs

Prep Time

20 mins

Cook Time

2 hrs 30 mins

Total Time

2 hrs 50 mins

Beef short ribs braised in pumpkin, garlic and sage until moist and tender. The perfect meal for a cool, Fall day.

Course: Main Entree

Author: Carrie's Experimental Kitchen

Ingredients

10 Beef Short Ribs 4-5lbs
2 tbsp . Extra Virgin Olive Oil
3 Cloves Whole Garlic peeled
3 tbsp . Fresh Chopped Sage
1-15 ounce Can Pumpkin Puree , not pie filling!
1 c . Low Sodium Beef Broth
Kosher Salt to taste
Fresh Ground 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.

Recipe Notes

*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.