Beef Short Ribs with Pumpkin, Maple and Paprika Puree

This recipe for beef short ribs with pumpkin, maple, and paprika puree is rich, comforting, and full of depth. I love how the tender, slow-braised short ribs pair with the sweet, smoky puree, while the fried chili and orange breadcrumbs add a zesty crunch. It’s a dish that feels hearty and elegant at the same time, perfect for a special dinner.

Why You’ll Love This Recipe

I like this recipe because it layers flavors beautifully: the ribs are deeply savory, the pumpkin puree is creamy and slightly sweet, and the breadcrumbs add heat and brightness. It’s a dish I make when I want something impressive yet soulful. The slow cooking makes the beef fall-off-the-bone tender, and the puree gives it a modern twist.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Beef short ribs

2.5 Kg Beef Short Ribs
Flaky Sea Salt & Fresh Black Pepper
Cooking Oil, for frying
2 Cups roughly chopped onion
2 Cups roughly chopped celery
2 Cups roughly chopped carrot
4 garlic cloves, roughly chopped
2 thyme sprigs
2 bay leaves
¼ Cup tomato paste
2 Cups red wine
2 Cups chicken stock
2 Cups beef stock

Pumpkin, Maple and Paprika Pureé

600 g pumpkin, peeled and roughly chopped
¼ Cup cooking oil
1 tsp smoked paprika
flakey sea salt and fresh black pepper
¼ Cup maple syrup
1 Cup cream

Fried chilli and orange breadcrumbs

4 Tbl canola oil or similar
1 Cup panko breadcrumbs
Finely grated zest and juice of 1 orange
2 red chilies – sliced super fine
2 Tbl canola oil
¼ Cup finely chopped flat-leaf parsley

Directions

1. I start by seasoning the beef short ribs generously with salt and pepper. I heat oil in a large ovenproof pot and brown the ribs on all sides, then set them aside.
2. In the same pot, I sauté onion, celery, carrot, and garlic until softened and golden. I add thyme, bay leaves, and tomato paste, cooking for a minute to deepen the flavor.
3. I pour in the red wine, scraping the bottom of the pot, then add chicken and beef stock. I return the ribs to the pot, bring everything to a simmer, then cover and cook at 325°F (160°C) for about 3 hours, until the ribs are tender and falling off the bone.
4. For the puree, I toss pumpkin pieces with oil, smoked paprika, salt, and pepper, then roast at 400°F (200°C) until tender. I blend them with maple syrup and cream until silky smooth.
5. For the breadcrumbs, I heat canola oil in a skillet, add panko, and toast until golden. I stir in orange zest, juice, chili, and parsley for a fresh, spicy crunch.
6. I serve the short ribs over the pumpkin puree, topping with a sprinkle of the chili-orange breadcrumbs.

Servings and Timing

This recipe serves 6 people. The total time is about 3 hours 45 minutes, including 30 minutes of prep and 3 hours 15 minutes of cooking.

Variations

Sometimes I replace the pumpkin with butternut squash for a slightly sweeter puree. I also like using honey instead of maple syrup when I want a different sweetness. For a spicier kick, I add extra chili to the breadcrumbs or a pinch of cayenne to the puree. If I want a richer braise, I swap the chicken stock entirely for beef stock.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. The ribs reheat beautifully in a 325°F oven, covered, until warmed through. The puree can be reheated on the stovetop with a splash of cream. Breadcrumbs are best made fresh, but I sometimes re-crisp them in a dry skillet if I have extras.

FAQs

Can I make this dish ahead of time?

Yes, I often braise the ribs a day ahead, then reheat them gently before serving. The flavors deepen overnight.

Do I need to use both chicken and beef stock?

I like the balance of both, but I can use all beef stock if I prefer a richer flavor.

Can I cook the ribs in a slow cooker?

Yes, after browning, I transfer everything to a slow cooker and cook on low for 8–9 hours.

What wine works best for this recipe?

I usually use a dry red wine like Cabernet Sauvignon or Shiraz for depth.

Can I make the puree without cream?

Yes, I sometimes replace cream with coconut cream or a little vegetable stock for a lighter version.

How do I keep the breadcrumbs crispy?

I make them just before serving and spread them out to cool slightly so they don’t steam.

Can I freeze the ribs?

Yes, I freeze the braised ribs in their sauce for up to 3 months. The puree and breadcrumbs are best fresh.

What can I serve with this dish?

I like serving it with crusty bread, mashed potatoes, or a simple green salad.

Can I make it less spicy?

Yes, I reduce or omit the chili in the breadcrumbs if I want a milder topping.

How do I know when the ribs are done?

They should be tender enough to pull apart easily with a fork after 3 hours of braising.

Conclusion

These beef short ribs with pumpkin, maple, and paprika puree are a deeply satisfying dish that blends rich, savory flavors with sweet and smoky notes. I love serving them with the crunchy chili-orange breadcrumbs for contrast, making this a show-stopping meal that always impresses.

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