Ok, just admit it – you have a problem. You already miss pumpkin spiced everything and you’re just not ready to say goodbye to Fall. We get it. It’s our favorite season of the year. Cold weather comfort food meets Fall flavor in these Pumpkin Spiced Braised Short Ribs. This is throw a log on the fire, turn on Netflix, fall asleep halfway through a movie kind of food. We mean that in a good way!
If you aren’t familiar with the cooking method of braising, your life will be changed. It’s usually a simple method of browning a protein and then simmering it in a liquid (stock, wine, beer, etc.) but not completely immersed like a stew might be. Follow along and be amazed 🙂
Preparation: Pumpkin Spiced Braised Short Ribs
As always grab your ingredients and prep out front (mise en place). The mirepoix (diced onion, carrot, and celery mixture) forms the backbone of lots of Flavor Bible dishes and this one is no exception. The addition of sweet potatoes and spices typically associated with Fall bring this to life. Although, we think it’s hard to screw up short ribs. Yum!
Step 1: Pumpkin Spiced Braised Short Ribs
The first step is to brown the meat. Pat the short ribs dry and season generously with salt and pepper. Add the oil to the Instant Pot (affiliate link) and place in Saute mode. When the oil is hot add short ribs 3 or so at a time to avoid overcrowding. Overcrowding will create more of a steam effect than the desired browning of the outside. Brown on all sides and set aside until all the short ribs are browned. TIP: Ribs should release with slight wiggle from tongs when each side is done. You shouldn’t have to pry loose.
Step 2: Prepare the Base
Deglaze the bottom of the pan with about a ¼ cup of the broth scraping all bits from bottom (this will avoid the dreaded burn notice). Add a little more oil if needed and then add the mirepoix. Saute for 4 – 6 minutes, or until the vegetables begin to soften. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally. Avoid burning the garlic.
Step 3: Assemble the Ingredients
Add in the remaining ingredients. TIP: dissolving the spices in the broth will make it easier to add all at once and spread evenly. Nestle the short ribs in the mixture. Set the Instant Pot (you can buy this wonderful machine here) to 35 minutes on high pressure. Natural release for 15 – 20 minutes and clear remaining pressure.
Note: Our listed spice amounts will create subtle “pumpkin spice” or Fall spice flavor. Add more, mix in some nutmeg and/or cinnamon if you like a stronger flavor. We didn’t want to overpower the savory flavor of the ribs.
Plate over these Instant Pot Mashed Potatoes for a complete and hearty delight. Eat like royalty and sleep well 😉
If You Liked That, Try This…
- Wine Braised Lamb Shanks
- Veal Chops in Mushroom Herb Wine Sauce
- Classic Beef Stew
- Wine Braised Veal Riblets
- Bacon and Mushroom Risotto
- Instant Pot Short Rib Ragu
- Moroccan Short Ribs
- The Perfect Pot Roast
Equipment: Pumpkin Spiced Braised Short Ribs
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
You can certainly read about our affinity for the Instant Pot here. It really is a time saver for all kinds of meals. We definitely love it for this type of meal, especially on a weeknight. The one we use is below. There are certainly many other models to choose from but this is a good place to start. Well worth it in our opinion (affiliate link below)!
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Pumpkin Spiced Braised Short Ribs
Equipment
- Instant Pot or other pressure cooker
Ingredients
- 2 tbsp. Extra Virgin Olive Oil Use more if needed
- 3 lbs. Short Ribs Bone-in
- Salt and Pepper To season short ribs generously
- 3 Carrots, diced
- 2 stalks Celery, diced
- 1 Sweet Onion, diced
- 2-3 cloves Garlic, diced or minced
- 1 Sweet Potato, chopped or diced
- 1 cup Beef Stock We made with Better than Bouillon
- 2 tbsp Brown Sugar
- 2 tsp Allspice
Instructions
Brown the Short Ribs
- Pat short ribs dry and season generously with salt and pepper. Add oil to Instant Pot and place in Saute mode. When oil is hot add short ribs 3 or so at a time to avoid overcrowding. Brown on all sides and set aside until all short ribs are browned. TIP: Ribs should release with slight wiggle from tongs when each side is done. You shouldn't have to pry loose.
Prepare the Base
- Deglaze bottom of pan with about a ¼ cup of the broth scraping all bits from bottom (this will avoid the burn notice). Add a little more oil if needed and then add the mirepoix (onions, carrots, celery). Saute for 4 – 6 minutes, or until vegetables begin to soften. Add the garlic and saute for another 1 – 2 minutes, stirring occasionally. Avoid burning the garlic.
Assemble the Ingredients
- Add in the remaining ingredients. TIP: dissolving the spices in the broth will make it easier to add all at once and spread evenly. Nestle short ribs in the mixture. Set Instant Pot to 35 minutes on high pressure. Natural release for 15 – 20 minutes and clear remaining pressure.
- Serve over mashed potatoes for an amazing comfort food combination.
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