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Sabrina Hermes

Beef Short Ribs with Pumpkin Maple Purée: A Must-Try!

A delicious recipe for Beef Short Ribs served with a creamy Pumpkin Maple and Paprika Purée, perfect for a comforting meal.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup beef broth
  • 1 cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream

Method
 

  1. Preheat your oven to 300°F.
  2. Season the beef short ribs with salt, black pepper, garlic powder, onion powder, and smoked paprika.
  3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
  4. In the same pot, add the beef broth, red wine, Worcestershire sauce, and bay leaf. Scrape the bottom of the pot to release any browned bits.
  5. Return the short ribs to the pot, cover, and transfer to the preheated oven. Cook for 3 hours, or until the meat is tender and falls off the bone.
  6. While the ribs are cooking, prepare the pumpkin purée. In a medium saucepan, combine the pumpkin puree, maple syrup, paprika, cinnamon, and nutmeg. Heat over low heat, stirring occasionally, until warmed through.
  7. Once the ribs are done, remove them from the oven and let them rest for 10 minutes.
  8. Stir the heavy cream into the pumpkin purée until smooth.
  9. Serve the short ribs on a plate with a generous scoop of pumpkin purée on the side.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 20gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 20gCholesterol: 120mgSodium: 800mgFiber: 3gSugar: 10g

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the pumpkin purée.
  • Substitute the pumpkin puree with butternut squash puree for a different flavor profile.

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