Tasty Ribs with Pumpkin

These mouthwatering beef short ribs have become my go-to showstopper whenever I want to wow guests with something extraordinary. The mix of melt-in-your-mouth beef alongside sweet maple pumpkin creates a fancy-looking meal that still gives you that homey comfort food feeling.

I came up with this after an amazing anniversary dinner where I couldn't stop thinking about the short ribs. After tons of kitchen testing, my version turned out even tastier than what we had at the fancy restaurant, and now even my pickiest friends ask for it again and again.

What You'll Need

• For the Beef Short Ribs:
• 2.5 Kg Beef Short Ribs: Look for pieces with good marbling and plenty of meat
• Flaky Sea Salt & Fresh Black Pepper: Don't skimp here - generous seasoning makes a great crust
• Cooking Oil: Any high-heat oil works great - try avocado or vegetable oil
• 2 Cups roughly chopped onion: Creates the foundation flavor profile
• 2 Cups roughly chopped celery: Brings a lovely aromatic element
• 2 Cups roughly chopped carrot: Adds a touch of sweetness against the rich meat
• 4 garlic cloves roughly chopped: Gives that essential flavor boost
• 2 thyme sprigs: For gentle herby notes
• 2 bay Leaves: Makes the braise more fragrant and complex
• ¼ Cup tomato paste: Adds rich color and savory depth
• 2 Cups red wine: Grab something tasty you'd drink yourself - I like using Cabernet
• 2 Cups chicken stock: Brings more flavor dimension than just beef alone
• 2 Cups beef stock: Amps up the meaty richness
• For the Pumpkin Maple Paprika Puree:
• 600gms Pumpkin peeled and roughly chopped: Feel free to use butternut squash too
• ¼ Cup cooking oil: Gets those tasty brown edges on the pumpkin
• 1 tsp smoked paprika: Brings awesome smoky flavor to the sweet puree
• Flakey sea salt and fresh black pepper: Brightens all the other flavors
• ¼ Cup maple syrup: Stick with the real stuff, not breakfast syrup
• 1 Cup cream: Creates that velvety smooth texture
• For the Fried Chilli and Orange Breadcrumbs:
• 4 Tbl canola oil: You'll use this for both the breadcrumbs and chilies
• 1 Cup panko breadcrumbs: Gives that perfect light crispiness
• Finely grated zest and juice of 1 orange: Cuts through the richness perfectly
• 2 red chilies sliced super fine: Use more or less based on how spicy you like things
• ¼ Cup finely chopped flatleaf parsley: Adds fresh pop of color and flavor

How To Make It

Get The Oven Ready:

Turn your oven to 150 degrees Celsius. This slow, gentle heat will make your ribs super tender without drying them out. Put a rack in the middle so everything cooks evenly.

Brown The Ribs:

Get a big cast-iron pan smoking hot. Cover your beef ribs with lots of flaky salt and fresh pepper on all sides. This builds a tasty crust. Add a thin coating of oil to the hot pan, then carefully put in the ribs without cramming them together. Brown each side for 2-3 minutes until they look dark golden. This browning step makes the flavor amazing. Move the browned ribs to a big roasting pan.

Cook The Veggies:

Put that same pan back on high heat with a bit more oil. Throw in the chopped onion, celery, carrot and garlic, stirring now and then until they get nicely browned around the edges. This usually takes 8-10 minutes. You want them dark but not burnt. These browned veggies make your sauce taste incredible.

Make The Sauce:

Add thyme and bay leaves to the browned veggies, then mix in tomato paste. Cook the paste for 2-3 minutes, stirring all the time until it darkens and smells great. This gets rid of that raw tomato taste. Pour in the wine and scrape the pan bottom hard with a wooden spoon to get all those tasty bits mixed in. Add both stocks and let everything come to a boil.

Cook The Ribs:

Pour all that hot liquid over your ribs in the roasting pan. Cover tightly with foil, making sure there aren't any gaps where steam can escape. Put it in the oven and let it cook for 3-4 hours. Check after 3 hours - the meat should easily pull away from the bone when you poke it with a fork.

Let Them Rest:

Take the pan out and let everything cool down to room temperature with the foil still on. This helps the meat soak up more flavor and get even more tender. Once it's cooled, carefully move the ribs to a container and put them in the fridge. Strain the liquid into another container, throwing away the cooked veggies. Put this liquid in the fridge too.

Make The Pumpkin Mix:

Heat your oven to 200°C. Mix the pumpkin chunks with oil and smoked paprika in a bowl, then add plenty of salt and pepper. Spread them out on a baking tray. Roast for 40 minutes, turning occasionally, until the pumpkin is super soft with dark, slightly 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.

Blend The Pumpkin:

Put the roasted pumpkin in a pot over medium-low heat. Add the cream and simmer gently for 10 minutes to mix all the flavors. Blend it with a stick blender until it's completely smooth and silky. It should be creamy but still hold its shape on the 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 Topping:

Heat a frying pan over medium-low. Add 2 tablespoons of oil and the panko breadcrumbs, orange zest and juice. Keep stirring until the breadcrumbs turn golden, about 3-4 minutes. Quickly move them to a plate so they don't burn. Using the same pan, add the rest of the oil and turn the heat to high. Toss in the thinly sliced chilies and fry them briefly until they start to crisp up with golden edges. Drain on paper towels. Once everything's cool, mix together the breadcrumbs, fried chilies and chopped parsley.

Put It All Together:

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

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Smoked paprika is what makes this dish special. I found out how amazing it can be during a cooking class in Barcelona, when the chef used it in sweet dishes where you wouldn't expect it. That hint of smokiness adds depth that turns the maple and pumpkin from just sweet into something way more interesting.

Plan Ahead Suggestions

This meal works great 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 keep developing. You can make the pumpkin puree up to two days early and just warm it up before serving. Even the breadcrumb topping can be made earlier on serving day, though it's best to mix in the parsley right before you bring it to the table so it stays bright green.

Drinks That Go Well With This

Such a fancy meal deserves a special wine to go with it. Try full-bodied reds with some age - an older Barolo, Bordeaux blend, or Australian Shiraz would all match the rich beef while standing up to the sweet maple notes in the pumpkin. If you want something lighter, an aged Pinot Noir has elegant fruit flavors that work with the dish rather than fighting against it.

Mix It Up Ideas

While this recipe works perfectly as written, you can switch things up based on what's in season. During summer, try sweet potato instead of pumpkin for similar texture but different flavors. The breadcrumb topping can change too - try lime zest with cilantro leaves for a Thai-inspired twist. If you don't want to use alcohol, mix pomegranate juice with a splash of balsamic vinegar instead of wine to keep that deep, tangy flavor.

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This fancy dish will make you the star of any dinner gathering. The unforgettable mix of flavors and textures will blow everyone away!

Frequently Asked Questions

→ Can I make this dish ahead of time?

Absolutely! This meal works great when made in advance. You can cook the meat and fix the pumpkin mix a day or two before you need it. Keep them separate in the fridge, then warm up the meat in its sauce and heat the pumpkin mix right before serving. Just make the breadcrumb topping on the day you're eating so it stays nice and crunchy.

→ What cut of beef short ribs works best?

The thick English-cut beef short ribs are your best bet for this meal. Try to find pieces with good fat running through them and plenty of meat. Your local butcher can help you get bone-in beef short ribs cut into roughly 2-inch chunks.

→ Can I substitute the pumpkin with another vegetable?

Sure thing! Butternut squash works really well and cooks pretty much the same way. Sweet potato also tastes great with the maple and paprika flavors, though you might need to adjust how long you cook it.

→ What can I serve as sides with this dish?

The recipe suggests a fresh green salad or some lightly cooked greens, and that's spot on. Try some steamed broccolini, green beans cooked quickly in a pan, or a crunchy fennel salad to balance out how rich the main dish is.

→ How do I know when the short ribs are properly cooked?

The ribs are done when you can easily pull the meat apart with a fork and it comes away from the bone without much effort. After they've cooked for about 3 hours, test them by gently pulling at the meat with a fork. If it doesn't come apart easily, let them cook for another 30-60 minutes.

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

You bet. After you brown the ribs and get the veggies and liquid ready, put everything in your slow cooker and let it go on low for 7-8 hours until the meat falls apart easily. This long, slow cooking really brings out all the flavors.