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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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October 22, 2011

Savory Roasted Pumpkin with Beef Short Ribs

By Worker Bee
66 Comments

When bright orange, eye-catching displays of oddly shaped pumpkins take over the entrance of markets, don’t walk on by thinking that pumpkin only belongs in two places: baked into a pie or set on the porch with a candle stuck inside. Pumpkin is a seasonal pleasure to be indulged in, not only because it has a delicious mild, sweet flavor but also because it’s loaded with antioxidants, beta-carotene, vitamins C and E and potassium.

Pumpkins can be stored at room temperature for weeks and sometimes months, so they can do double-duty as a decoration until it’s time for a veggie slaughter. For eating, choose smaller pumpkins (4 pounds or less) since they have better flavor and texture. Just because pumpkins have a sweet flavor, don’t think they have to be served sweet – a sprinkle of sea salt, garlic, fresh herbs, cumin, paprika and other spices all turn pumpkin into a savory vegetable. A coating of butter, olive oil or animal fat will coax the texture into being creamy, rather than stringy, and a side of beef or pork turns pumpkin into the perfect autumn meal.

To cook a pumpkin, first wash the outside then slice the top off to remove the stem, as you would for a jack-o-lantern. This makes it easier to cut the pumpkin in half. Once the pumpkin is halved, scrape out the seeds and pulp with a spoon. Roasting a pumpkin will bring out the most flavor and takes around an hour or so, depending on the size. Generously coat the pumpkin flesh in some sort of fat, season the pumpkin as you wish and then cook uncovered until soft and a bit browned.

In this recipe for Roasted Pumpkin with Beef Short Ribs the pumpkin takes less time to cook than the meat, so they’re roasted separately. Cooked pumpkin soaks up sauce and flavor quickly, so once you combine it with the meat, the two taste as if they’ve been together all along.

Ingredients:


  • 1/4 cup or more of animal fat, olive oil or butter
  • 2 – 3 pounds beef short ribs, with or without the bone
  • 1 onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 1 cup red wine
  • One 14.5 ounce can of diced tomatoes or 2 cups fresh tomatoes, chopped with their juice
  • 1 cup beef stock
  • One 3 – 4 pound pumpkin
  • 1 small bunch of flat-leaf parsley, chopped
  • Salt and pepper for seasoning

Instructions:

Preheat the oven to 375° F.

In a large, heavy-bottomed skillet or Dutch oven, heat a few tablespoons of fat/oil/butter over high heat. Season the short ribs lightly with salt and pepper and cook about 10 minutes, turning so the meat browns on all sides.

Remove the short ribs and set aside. Turn the heat down to medium and add the onion and garlic to the pan and cook until softened, about 5 minutes. Stir in the red wine, tomatoes and beef stock and make sure to scrape the bottom of the pan so the browned bits stuck on the bottom mix in. Return the short ribs to the pot and bring the liquid a boil.

Slice the top off the pumpkin to remove the stem then cut the pumpkin in half. Scrape out the seeds and pulp. You can cook the pumpkin as two halves, or cut it into smaller pieces. Drizzle generously with olive oil, butter or animal fat and season with salt and pepper. Place the pumpkin in a rimmed baking pan.

Cover with meat with aluminum foil or a lid and place in the oven. Cook for 2 hours, or until the meat is very tender.

Keep the pumpkin uncovered and cook for at least 45 minutes and up to and hour and half, checking periodically. Take the pumpkin out when it is soft and a little browned around the edges.

Before serving the meat, garnish with chopped parsley and spoon over the top of the pumpkin.


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66 Comments on "Savory Roasted Pumpkin with Beef Short Ribs"

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Miriam
Miriam
4 years 11 months ago

Yum.

Eirik
4 years 11 months ago

Wow,that looks so delicious!! Now I need to get my hands on some fresh pumpkin.

Stevemidd
Stevemidd
4 years 11 months ago

That looks great!

I think on Halloween I’ll send my little girl out with a candle in a hollowed-out loaf of bread and keep the pumpkin for this 🙂
Yum

Alyssa
Alyssa
4 years 11 months ago

Haha 🙂

Doug
4 years 11 months ago

Perfect for a cold fall day, looks awesome!

Diane
Diane
4 years 11 months ago

I’ve got the perfect pumpkin perched on my patio!

Abel James
4 years 11 months ago

Is canned pumpkin acceptably primal?

Marjorie
4 years 11 months ago

I use canned pumpkin all the time. Just make sure it’s purely pumpkin with nothing else added and don’t accidentally grab pumpkin pie filling off the shelf!

Luke Cage
4 years 11 months ago

Thanks for the tip, I’m usually weary of canned goods.

Marjorie
4 years 11 months ago

I love anything pumpkin and I have some beef short ribs in the freezer! Here’s Sunday night dinner!

David
David
4 years 11 months ago

I am totally making this Sunday night!

Joanne - The Real Food Mama
4 years 11 months ago

Nom Nom….

Canned Pumpkin could be eaten like mashed potatoes and would taste super yummy with the short ribs!

Casey
Casey
4 years 11 months ago

If you have Butternut squash on hand you can substitue that for the pumpkin. I just made up some roasted Butternut squash soup to have with some pork chops tonight.
I love making homemade pumpkin pie from scratch. Use the above method for cooking the pumpkin and then puree it and you have your pie filling. Add other ingrediants and WHAM!!! Good eats.

Kathleen
4 years 11 months ago

This looks so good! We are getting more short ribs soon (our grass-fed cow quarter that we ordered should be coming in!) and I’m excited to try this recipe. Thanks for posting!

Erik
4 years 11 months ago

Yum!

Helene Lauren
Helene Lauren
4 years 11 months ago

Looks really good. I am going to try this one. I am looking for slow carb recipes. i hope you could share some more.

LostMeHere
LostMeHere
4 years 11 months ago

The best pumpkin variety for eating is called Winter Luxury – look for it in farmers markets or Whole Foods. Don’t waste time cutting the thing before roasting. Coat it in fat whole, roast in the oven for said hour at 375-400, then you can cut it with a table knife! The flesh will fall away from the rind – no peeling – and the seeds should fall away from the flesh. You’re left with two perfect halves of clean pumpkin. Struggling to cut or trim the darn things before cooking is wasted effort, imvho.

bbuddha
bbuddha
4 years 11 months ago

but if you gut it before you can roast the seeds and those are good for snacking;:-) or sprinkling on top if you are making a custard

LostMeHere
LostMeHere
4 years 11 months ago

You can still roast the seeds after you have cooked it whole. If anything, it’s also easier as the seeds fall away clean from the strings, unlike a raw pumpkin.

Tara
4 years 11 months ago

Oh wow…that looks so good. I cannot wait for our 1/4 beef to come in so I can make some short ribs!!

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[…] A very good idea: Savory Roasted Pumpkin with Beef Short Ribs […]

Kathleen
Kathleen
4 years 11 months ago

Beautiful photos! I’ve been ignoring the pumpkins at my local stand but you’ve inspired me to go get a few and roast them tomorrow. Perfect fall meal.

Primal Toad
4 years 11 months ago

Going back home to Michigan on October 26… Pumpkin is AWESOME in Michigan at this time… I absolutely must make this!

Snowcreature
Snowcreature
4 years 11 months ago

Cooking up right now!

I found a Kabocha, a sort of Japanese pumpkin, at the local market. Baking as I type this.

Meat’s in the slow cooker just cause I’m lazy and will always follow the Mark Bittman-ish path of minimum effort for maximum flavor!

Snowcreature
Snowcreature
4 years 11 months ago

BTW turned out great.

<10 min prep time = a couple days of food!

Laura
Laura
4 years 11 months ago

Yup, definitely making this! Pumpkin is so delicious 😛 I’ve made pumpkin soup, pumpkin pie, a pumpkin “shepherd’s pie” and pumpkin curry. Yumm!

Dai Dai
4 years 11 months ago

I have found that normal pumpkins such as the one in your picture are usually the most tasteless. I usually go for kabocha when I am preparing unroasted pumpkins, and butternut for roasting.

W.J. Purifoy
W.J. Purifoy
4 years 11 months ago

I’m confused on how to prepare this dish. It says, “Cover with meat with aluminum foil or a lid and place in the oven”. Does that mean to put the meat on top of the halves of pumpkin and cover it all with foil before putting in the oven? The pictures don’t look like they’ve been covered with the meat mixture.

I want to cook this dish, but I need some clarification so I don’t ruin a lot of food.

Thanks in advance for help on this.

Janice A
Janice A
4 years 11 months ago

@W.J. – I think the meat and pumpkin cook separately. The recipe seems to be instructing us to move the meat from the stovetop to inside the oven. If you remove the ‘with’ from the sentence, you should be set!

Graham
Graham
4 years 11 months ago

I’d avoid boiling the liquid with the ribs in it…boil to reduce, then put ribs back in to braise…Funny, just made short ribs the other night.

Michael McIntyre @somebodylied.com

you really know how to show your readers how to make paleo eating look delicious. A popular misconception of paleo eating is that the food is bland, how wrong these people are. Being a fat burner is so much better than being a sugar burner, just want to say thanks for providing the info for me to make a 80% shift over to paleo. I do enjoy carbs at times but have methods for damage limitation.

Tom Parker
4 years 11 months ago

Delicious and seasonal. What a perfect combination. I have to admit I have been guilty of walking past the pumpkins so far but now I’ve seen this I’m intrigued and want to give it a try. Cheers for this Mark.

Fat Guy Weight Loss
4 years 11 months ago

If you skip the spices until after you cook you can leave the leftovers mashed up for your primal baby.

Margaret
Margaret
4 years 11 months ago

I had just pulled some back ribs from my meat CSA out of the freezer when I checked MDA yesterday and saw this recipe. A substitute of butternut squash from the summer veggie harvest, and this made a great dinner! Thanks.

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4 years 11 months ago

[…] savory roasted pumpkin and beef short ribs […]

tkm
tkm
4 years 11 months ago

Is the pumpkin skin eaten too? In the final photo it looks like it’s been removed but the instructions don’t mention peeling. Can someone clarify??

Jen @ luckandfunny
4 years 11 months ago

The photos of the roasted pumpkin are enough to make me brave the pumpkin patch the week before Halloween!

Liane
Liane
4 years 11 months ago

@Jen- you won’t find a baking pumpkin at a pumpkin patch, usually. The patch pumpkins are grown to be jack lanterns and have thin flesh, strong shells and inside is mostly seeds. I saw some awesome sugar pumpkins at Trader Joes. They are called that and also called pie pumpkins. I tried cooking a Halloween pumpkin once. It was tasteless and a huge amount of work.

Ferdinand Tomas
4 years 11 months ago

Wow, tried this tonite and it was excellent. Have never been a pumpkin fan…but this changed that. Great w/ the meat.

trackback
4 years 11 months ago

[…] Pumpkin Muffins, or our new Egg-Free, Grain-Free, Pumpkin, Zucchini Muffins.Or Mark Sisson’s Savory Roasted Pumpkin with Beef Short Ribs recipe and several really good ones at Paleo Diet Lifestyle like his Pumpkin Soup and Bloody Beet […]

Debra
4 years 11 months ago

Can’t wait to try this for Halloween!

mark bouvier
4 years 11 months ago

holy crap! that looks amazing! and i was thinking about fasting tomorrow caue i didn’t have anything good to cook up…on second thought screw fasting

Deanna
Deanna
4 years 11 months ago

My husband loves this time of year because this is when I start coming home with all the different squashes and cooking them up for dinner. Just another recipe to add to the mix!

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4 years 11 months ago

[…] Savory Roasted Pumpkin with Beef Short Ribs […]

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[…] link?  Right, sorry… give this savory pumpkin with short ribs a try.  I know you’ve been trying to cook something with actual pumpkin, not just that can of […]

Elle
4 years 11 months ago

This looks delicious and perfect for autumn as well! I remember taking the seeds and roasting them after carving jack-o-lanterns. Is baking the pumpkin the only way to cook it? Or can I steam or boil it as well?

Luke Cage
4 years 11 months ago

LOOKS DELICIOUS!!

It reminds me of Chinese food actually, probably because I’ve spending too much time there. Interesting to know that they have one of the healthiest populations and their diet is akin to the primal, minus the white rice and white bread.

I’ll have to try this recipe, thanks for posting. I like the simplicity of it.

Cheers!

Luke Cage

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[…] Savory Roasted Pumpkin with Beef Short Ribs […]

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[…] You can get more info on this Savory recipe from Mark’s Daily Apple […]

Deb
Deb
4 years 10 months ago

This sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!

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[…] Savory Roasted Pumpkin with Beef Short Ribs […]

malinda
malinda
4 years 10 months ago

we tried this last night but we didnt have any pumpkins so we threw mushrooms in the wine sauce at the very end and coverd ittill the mushrooms were cooked. it turned out awsome!

Kathryn
Kathryn
4 years 10 months ago

Canned foods are not good as they contain the chemical BPA which is a hormone disruptor. Use fresh pumpkin!

Nick
Nick
4 years 10 months ago

I’ve got this cooking in the oven right now. It smells great!

Does anyone know if the nutritional info for the dish is available anywhere? I could add up the data for each ingredient but that’s a lot of work.

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[…] Source: MDA […]

spicegirl
spicegirl
4 years 8 months ago

I made the short ribs and they were wonderful.

I don’t use wine, so I mixed a little fresh pressed apple juice with a little cranberry juice concentrate and enough AC vinegar to make it have some kick. That was perfect.

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[…] Savory Roasted Pumpkin and Beef Short Ribs […]

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