There’s something undeniably comforting about the luscious scent of beef slowly braising in fragrant aromatics. Recently, I found myself gathering ingredients for a special dinner, and the thought of melt-in-your-mouth beef short ribs floated into my mind. Pairing those tender morsels with a dreamy pumpkin puree infused with maple and a hint of smoked paprika felt like an irresistible invitation to indulge in the comforts of home cooking.
With the crispness of autumn in the air, I knew this dish would be perfect for a cozy gathering. The sweet and smoky flavors combined with the rich decadence of the ribs create a culinary experience that warms the heart and excites the palate. So, if you’ve grown weary of fast food and are craving something hearty and satisfying, join me in the kitchen to create a meal that truly feels like a loving embrace. Let’s bring this delicious recipe to life!
Why is Beef Short Ribs with Pumpkin, Maple and Paprika Puree a must-try?
Comforting Indulgence: Each bite of beef short ribs melts in your mouth, thanks to their slow braise that enhances tenderness.
Flavor Fusion: The unique pairing of pumpkin, maple, and smoked paprika creates a flavor profile that’s both sweet and smoky, providing a delightful contrast to the richness of the meat.
Autumn Appeal: Perfect for cozy gatherings, this recipe captures the essence of fall with seasonal ingredients that warm the spirit.
Feeding a Crowd: This dish is not just a meal, but an experience—ideal for impressing guests or treating your loved ones to something special.
Make-Ahead Magic: The beef can be braised in advance, allowing flavors to deepen and saving you time on busy days; just reheat before serving.
Indulge your senses, and if you’re looking for more cozy recipes, check out our hearty comfort food collection!
Beef Short Ribs with Pumpkin Ingredients
• Here’s everything you need to create delicious Beef Short Ribs with Pumpkin, Maple, and Paprika Puree!
For the Braised Ribs
- Beef Short Ribs – Choose well-marbled ribs for a rich flavor and fork-tender texture.
- Flaky Sea Salt – Essential for enhancing the deep, savory flavor of the ribs.
- Fresh Black Pepper – Adds warmth and complexity to the seasoning.
- Cooking Oil – Used for frying; opt for olive oil or vegetable oil.
- Onion (2 Cups) – Imparts sweetness and depth; can be substituted with shallots for a milder profile.
- Celery (2 Cups) – Adds a lovely aromatic background; finely diced for texture.
- Carrot (2 Cups) – Brings natural sweetness; parsnips work well if you fancy a twist.
- Garlic (4 Cloves) – Essential for flavor; crush cloves to unlock their sweetness.
- Thyme Sprigs (2) – A versatile herb; replace with dried thyme (1 tsp) if needed.
- Bay Leaves (2) – Provides aromatic depth to the braising liquid; remember to remove before serving.
- Tomato Paste (¼ Cup) – Adds umami richness; canned tomatoes are a viable substitute.
- Red Wine (2 Cups) – Use a full-bodied wine for depth; grape juice can be a non-alcoholic option.
- Chicken Stock (2 Cups) – Keeps the beef moist; vegetable broth works for a lighter option.
- Beef Stock (2 Cups) – Makes the flavors more intense; additional chicken or vegetable stock can be used instead.
For the Pumpkin Puree
- Pumpkin (600g) – The star of the creamy puree; butternut squash makes a great alternative.
- Cooking Oil (¼ Cup) – Essential for roasting; choose a neutral oil to let the pumpkin shine.
- Smoked Paprika (1 tsp) – Introduces a smoky depth; regular paprika can be a good swap.
- Maple Syrup (¼ Cup) – Adds a touch of sweetness to balance the flavors; honey is an excellent alternative.
- Cream (1 Cup) – Provides luxurious richness; coconut cream offers a dairy-free option.
For the Crunchy Topping
- Canola Oil (4 Tbl) – Used for frying; olive oil can serve as a substitute.
- Panko Breadcrumbs (1 Cup) – Delivers that delightful crunch; substitute regular breadcrumbs if necessary.
- Finely Grated Zest and Juice of 1 Orange (1) – Brightens the dish; lemon zest is a refreshing alternative.
- Red Chilies (2) – Adds a touch of heat; omit for milder flavor or swap with bell pepper.
- Flat-Leaf Parsley (¼ Cup) – Fresh herb for garnish; dill or cilantro can offer a different flavor twist.
Gather these ingredients, and you’re on your way to a comforting dish that’s sure to impress!
How to Make Beef Short Ribs with Pumpkin Puree
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Preheat the oven to 150°C (302°F). Prepare your kitchen for some delightful aromas by getting the oven ready for braising the ribs.
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Season the beef short ribs generously with flaky sea salt and fresh black pepper. In a cast-iron skillet, sear the ribs on high heat until golden brown, about 3-4 minutes per side. This step enhances their flavor—transfer them to a roasting dish afterward.
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Sauté the aromatics by adding a splash of cooking oil to the same skillet. Toss in the onion, celery, carrot, and garlic. Cook until the vegetables are nicely colored, about 5-7 minutes. This mixture will form the base of the rich braising liquid.
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Combine the flavors by adding thyme, bay leaves, tomato paste, red wine, chicken stock, and beef stock to the skillet. Bring to a boil, scraping any bits off the bottom of the pan, and then pour it over the ribs in the roasting dish.
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Cover the roasting dish with foil and braise in the oven for 3-4 hours. The ribs should become incredibly tender and flavorful when finished.
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Cool the ribs in the sauce and then refrigerate until you’re ready to serve. Strain the cooking liquid, refrigerate that too, and this will make for a delicious sauce later on.
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Roast the pumpkin by preheating the oven to 200°C (392°F). Toss the pumpkin with cooking oil, smoked paprika, salt, and pepper. Roast for 40 minutes until soft and slightly caramelized.
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Add maple syrup to the roasted pumpkin and roast for an additional 5 minutes. Then, blend the pumpkin with cream until smooth, adjusting the consistency with water or additional cream if necessary.
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Prepare the crunchy topping by heating 2 tablespoons of oil in a frying pan. Add panko breadcrumbs and the grated orange zest and juice, frying until golden brown. Cool them down! In the same pan, fry the chilies until lightly golden for an extra kick.
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Mix the breadcrumbs with the fried chilies and parsley, adding a pinch of salt for flavor.
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Reheat the rib stock until it’s reduced to a sauce-like consistency. Slice the ribs and gently heat them covered in the oven for an additional 30 minutes to ensure they warm through.
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Serve the succulent beef short ribs next to a generous portion of creamy pumpkin puree, all topped with the zesty breadcrumbs to add a delightful crunch!
Optional: Garnish with additional parsley for a fresh pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Beef Short Ribs with Pumpkin, Maple, and Paprika Puree?
A cozy dinner deserves the perfect ensemble of side dishes and drinks to elevate the experience and complement all those savory flavors.
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Creamy Mashed Potatoes: The buttery richness beautifully pairs with the tender beef, while absorbing all that delicious sauce.
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Garlicky Sautéed Greens: A vibrant mix of kale or spinach adds a fresh, slightly bitter contrast, cleansing the palate after each savory bite. Toss with a hint of garlic for extra flavor.
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Roasted Brussels Sprouts: Crisp, caramelized Brussels sprouts drizzled with balsamic glaze bring a nutty depth that perfectly balances the sweet undertones of the pumpkin.
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Caramelized Carrots: The natural sweetness of roasted carrots enhances the maple note in the puree, while their tenderness mirrors that of the melt-in-your-mouth beef.
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Butter Herb Rice: Fluffy rice infused with fresh herbs acts as a light base, soaking up the rich rib gravy and providing a delightful texture contrast.
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A Crisp Green Salad: A refreshing salad with mixed greens, sliced apples, and a tangy vinaigrette adds brightness, cutting through the dish’s richness and making each bite feel balanced.
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Full-Bodied Red Wine: A glass of robust red wine, like a Merlot or Cabernet Sauvignon, pairs beautifully with the deep flavors of the ribs, enhancing the entire meal.
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Delectable Pumpkin Pie: Finish with a slice of spiced pumpkin pie to echo the dessert’s key flavors from the puree while offering a sweet note to close your meal.
Storage Tips for Beef Short Ribs with Pumpkin, Maple and Paprika Puree
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Room Temperature: Always let the beef short ribs cool completely before storing. Do not leave them out for more than 2 hours to avoid any food safety issues.
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Fridge: Store leftover beef short ribs and pumpkin puree in airtight containers in the refrigerator. They can last for up to 3 days without losing flavor.
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Freezer: For longer storage, freeze the beef short ribs and pumpkin puree separately in airtight containers or freezer bags. They can be kept for up to 3 months.
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Reheating: To reheat, thaw overnight in the refrigerator and gently warm the beef short ribs in the oven at 150°C (302°F) covered with foil for about 30 minutes, ensuring they stay moist. Heat the pumpkin puree on the stove or in the microwave until heated through.
Expert Tips for Beef Short Ribs
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Perfect Searing: Always sear the meat well for enhanced flavor—this creates a beautiful crust that locks in juices, elevating your beef short ribs.
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Flavor Infusion: Let the ribs cool in the stock for improved flavor retention; this allows the meat to absorb those rich, savory juices more deeply.
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Silky Smooth Puree: Ensure the pumpkin puree is blended until silky smooth; adjust seasoning to taste—this balance is key to elevate the dish.
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Watch the Breadcrumbs: Keep a close eye on the breadcrumbs while frying; they can burn quickly and ruin that desired crunchy topping.
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Portion Control: Given the richness of the beef short ribs with pumpkin, maple, and paprika puree, consider portioning accordingly for a balanced meal—nobody likes an overstuffed tummy!
Beef Short Ribs Variations
Feel free to get creative and customize your beef short ribs with pumpkin, maple, and paprika puree to suit your taste buds.
- Lamb Shanks: Swap beef ribs for tender lamb shanks for a unique flavor twist that feels equally indulgent.
- Sweet Potato Puree: Use sweet potatoes in place of pumpkin for a sweeter puree that adds a different layer of flavor.
- Fresh Herbs: Experiment with fresh herbs like rosemary or sage in the puree for an aromatic kick that brightens the dish.
- Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the braising liquid for an exciting heat that balances the sweetness.
- Ginger Infusion: Incorporate fresh ginger into the pumpkin puree for a warm, zesty note that compliments the maple syrup beautifully.
- Nutty Crunch: Top with toasted pecans or walnuts instead of breadcrumbs for a nutty crunch that adds depth to every bite.
- Vegetarian Twist: Substitute the meat with hearty mushrooms or jackfruit for a delightful plant-based option that still feels comforting.
- Citrus Zing: Add a splash of lemon or orange juice to the finished puree for an uplifting freshness that cuts through the richness.
Whichever variation you choose, you’re guaranteed to create a dish that’s uniquely yours!
Make Ahead Options
These Beef Short Ribs with Pumpkin, Maple, and Paprika Puree are perfect for meal prep enthusiasts! You can braise the ribs up to 24 hours in advance, allowing them to soak in their flavorful sauce overnight, intensifying their richness. After braising, let the ribs cool in the sauce, then refrigerate everything separately—this ensures the best flavor retention. The pumpkin puree can also be prepared up to 3 days ahead; simply reheat it gently on the stove before serving. When it’s time to enjoy your meal, reheat the ribs covered in the oven for about 30 minutes until warmed through, and serve with the creamy puree and crunchy topping for a comforting feast with minimal effort!
Beef Short Ribs with Pumpkin, Maple, and Paprika Puree Recipe FAQs
How do I choose the best beef short ribs?
Absolutely! When selecting beef short ribs, look for well-marbled options. The marbling means more fat, which ensures the ribs will be rich and flavorful after a slow cook. The meat should also appear bright red, with minimal dark spots or discoloration, indicating freshness.
What is the best way to store leftovers?
Very good question! Let the beef short ribs cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, consider portioning them out and freezing. They can be stored in freezer-safe containers or bags for up to 3 months.
Can I freeze the pumpkin puree?
Absolutely! To freeze the pumpkin puree, allow it to cool completely first. Then, transfer it into airtight freezer bags, removing as much air as possible, and freeze flat for easy storage. It will stay fresh for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight.
What should I do if my pumpkin puree is too thick?
If your puree turns out too thick, don’t worry! Simply add water or additional cream gradually while blending until you reach your desired consistency. This ensures a smooth, velvety texture that pairs beautifully with the ribs. It’s all about personal preference!
Are there any dietary considerations to keep in mind?
Definitely! This recipe contains ingredients like beef and cream, which may not be suitable for those with dairy allergies or specific dietary preferences. For a dairy-free version, you can easily substitute the cream with coconut cream. Moreover, if you have guests who are gluten-sensitive, make sure to use gluten-free breadcrumbs instead of panko.
Can I use other vegetables in the puree?
Very much so! If you want to mix it up, feel free to use butternut squash instead of pumpkin. Sweet potatoes also make a delightful option and lend a different sweetness and creamy texture. The more, the merrier when it comes to seasonal veggies!
Savory Beef Short Ribs with Pumpkin, Maple, and Paprika Puree
Ingredients
Equipment
Method
- Preheat the oven to 150°C (302°F).
- Season the beef short ribs generously with flaky sea salt and fresh black pepper. Sear the ribs in a cast-iron skillet until golden brown, about 3-4 minutes per side. Transfer them to a roasting dish.
- In the same skillet, add cooking oil and sauté the onion, celery, carrot, and garlic until nicely colored, about 5-7 minutes.
- Add thyme, bay leaves, tomato paste, red wine, chicken stock, and beef stock to the skillet. Bring to a boil, then pour over the ribs in the roasting dish.
- Cover the roasting dish with foil and braise in the oven for 3-4 hours until tender.
- Cool the ribs in the sauce and refrigerate. Strain and refrigerate the cooking liquid for a delicious sauce later.
- Preheat the oven to 200°C (392°F) and toss the pumpkin with cooking oil, smoked paprika, salt, and pepper. Roast for 40 minutes until soft.
- Add maple syrup to the roasted pumpkin and roast an additional 5 minutes. Blend with cream until smooth.
- Heat 2 tablespoons of oil in a frying pan. Add panko breadcrumbs and orange zest and juice, frying until golden brown. Cool and fry chilies until golden.
- Mix breadcrumbs with fried chilies and parsley, add a pinch of salt.
- Reheat the rib stock until reduced to a sauce-like consistency. Slice ribs and gently reheat covered for 30 minutes.
- Serve the beef short ribs alongside creamy pumpkin puree topped with crunchy breadcrumbs.