Pumpkin Beer Braised Shortribs

Fork-tender beef. Autumn-spiced sauce. Three hours of low, slow heat.

This isn't a quick braise — this is bone-in short ribs done the chef's way. A one-pot, professional-grade technique that delivers restaurant results:

• Hard sear for concentrated crust and deep flavor
• Pumpkin ale deglaze that captures every bit of fond
• Real pumpkin purée for body without sweetness
• Low braise until fork-tender at 203°F
• Final reduction with apple cider vinegar for balance

Paired with creamy polenta or brown butter mashed potatoes, this is a dish that proves technique drives results — a showcase of heat management, flavor layering, and confidence in the kitchen.

Category: Vault Recipe – Braise Technique / Fall Cooking

Tagline: Built in Heat. Forged in Flavor.