1 small sugar pumpkin, seeds and peel removed and cut into 1 inch cubes
3-4 small onions, one minced and the others quartered
3 cloves garlic, minced
2 bay leaves
Sprigs of fresh herbs: rosemary, thyme, parsley, tied together with kitchen twine (boquet garni)
1 teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon chipotle powder
1 teaspoon smoked paprika
¼ teaspoon ground cloves
2 tablespoons maple syrup
Salt and pepper for seasoning
1 tablespoon olive oil
You will need a dutch oven or heavy pot
Instructions
Season short ribs liberally with salt and pepper on all sides. Coat the bottom of the dutch oven evenly with olive oil and heat over medium until very hot. Add short ribs to dutch oven in small batches so that each rib is touching the bottom for maximum caramelization. Sear all sides of short ribs until dark and caramelized - about 4 minutes per side. Remove short ribs and set aside on a large plate or platter.
Drain fat from dutch oven but do not wipe or wash clean. Add minced onion (1 onion) and minced garlic. Add spices and maple syrup. Saute until slightly browned, 4-5 minutes.
Deglaze pan with beer and stock, scraping the bottom of the pan to bring up all of the stuck bits.
Add back in short ribs with juices, cubes of pumpkin, quartered onions, herbs, and bay leaves. Be sure everything is submerged in liquid. Cover and put in oven on 250 and cook for 4-6 hours until short ribs are tender and falling apart.
Half way through cooking, check on your short ribs and taste cooking liquid to season with added salt or spices as needed.
Remove short ribs from oven and season as needed. Remove herbs and bay leaves. If serving immediately, use a large spoon to collect fat from the top of the liquid and then discard. If serving the next day, chill short ribs down in the fridge and remove accumulated fat by scraping it from the top. Reheat short ribs before serving and top with fresh herbs.
Recipe by The Two Bananas at https://thetwobananas.com/sweet-spicy-braised-pumpkin-short-ribs/