Cinnamon-Braised Short Ribs Pumpkin

By Pete Evans

Cinnamon-Braised Short Ribs Pumpkin

Cinnamon-Braised Short Ribs Pumpkin. Cinnamon is one of the oldest known spices. It’s a favourite in my house because it’s delicious and has some great health benefits. It stimulates circulation, is good for digestion and helps to settle upset stomachs.

Prep time: 15 – 20 minutes

Cooking time: 4 hours 45 minutes

Serves: 4 – 6


2 tablespoons coconut oil

1.2 kg Cleaver’s organic beef short ribs, bone in

100 g onion, roughly chopped

2 large carrots, roughly chopped

2 garlic cloves, crushed

600 g can chopped tomatoes

300 ml beef or chicken broth or water

5 thyme sprigs

2 rosemary sprigs

zest of ½ orange, peeled off in long strips

1 bay leaf

2 cinnamon sticks

2 star anise

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

sea salt

400 g butternut pumpkin, cut into 2.5 cm cubes

150 g silverbeet



2 tablespoons roughly chopped flat-leaf parsley leaves

finely grated zest of 1 large lemon

2 garlic cloves, crushed

2 tablespoons toasted, chopped hazelnuts

3 tablespoons extra virgin olive oil


Preheat the oven to 160C.

Season the beef short ribs with salt and pepper.

Place a large, heavy-based, flameproof casserole dish over high heat and add the coconut oil. When this is smoking hot, add some of the beef ribs and sear on all sides, browning well, for about 4 minutes. (Make sure you don’t cook too many pieces at once or they will boil in their own liquid rather than fry.) Transfer the beef ribs to a colander to drain the excess fat while you brown the remaining pieces.

Remove half of the fat from the dish and add the onion, carrot and garlic. Place over medium–high heat and sauté, stirring occasionally, for about 10 minutes, or until the vegetables are golden brown. Stir in the tomatoes and broth. Add the thyme, rosemary, orange zest, bay leaf, cinnamon sticks, star anise, cumin powder, pepper and some salt.

Place the ribs on the sauce in one layer. Cover first with a sheet of baking paper, then with a tight-fitting lid or a couple of layers of foil. Transfer to the oven and bake for 3 ½ – 4 hours, or until the meat falls off the bone. Lift the ribs from the sauce, place in a large bowl and leave to cool slightly.

Add the pumpkin to the sauce and bring to the boil on the stovetop. (Add some water if needed). Reduce the heat to low and simmer gently for 30 minutes, or until the pumpkin is soft. Stir through the silverbeet and cook for about 5 minutes, or until the silverbeet is just tender. Return the ribs to the sauce for 1–2 minutes, or until warmed through. Taste and season with more salt and pepper.

To make the gremolata, simply mix the parsley, lemon zest, garlic, hazelnuts and olive oil together. Transfer the ribs and sauce to a serving bowl and scatter a little gremolata on top.


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