Pumpkin Polenta with Short Rib and Pumpkin-Rosemary Demi

Rich braised short ribs meet their ideal comfort-food match in this distinctive polenta enriched with pumpkin and Parmesan.
  • 1:20 TIME
  • 2 Portions



Short Rib and Pumpkin-Rosemary Demi 
Beef short ribs4 ea
Salt and pepperto taste
Olive oil4 Tbsp
Mirepoix, large dice2 cups
Garlic, whole cloves1/4 cup
Rosemary, whole sprigs4 ea
Beef stock1 qt
Libby's 100% Pure Pumpkin7.25 oz
Red wine1/4 cup


Pumpkin Polenta

Chicken stock4 cups
Polenta1 cup
Butter, unsalted4 Tbsp
Parmesan cheese, grated1/4 cup
Parsley, chopped1 Tbsp
Thyme, chopped1 tsp
Oregano, chopped1 tsp
Rosemary, chopped1/2 tsp
Libby's 100% Pure Pumpkin1 cup

Parsnip, peeled, shaved

1/2 cup



Short Rib and Pumpkin-Rosemary Demi

  1. Season short ribs with salt and pepper. In a large sauté pan, heat oil and brown short ribs on all sides. Set aside.
  2. In a sheet pan, add chopped mirepoix, garlic cloves, rosemary sprigs and short ribs. Set aside.
  3. In a large measuring cup, whisk together beef stock, pumpkin and red wine.
  4. Pour beef stock mixture over short ribs. Cover and bake at 350°F until short ribs are tender, about 4 hours.
  5. Serve short ribs over hot pumpkin polenta and sauce with one ounce of remaining cooking liquid.
  6. Fry shaved parsnips in 350°F oil for about 15 seconds until golden brown and crispy. Garnish and serve.

Pumpkin Poleta

  1. In a small sauce pan, heat chicken stock to a boil.
  2. Add polenta and bring to a simmer. Continue to cook, stirring constantly, until polenta is tender and thickened, about 20 minutes.
  3. Remove from heat. Stir in butter, Parmesan, herbs and pumpkin.
  4. Serve immediately or chill and cut out shapes for polenta cakes.