Braised Short Ribs with Butternut Squash Puree

Braised Short Ribs–A Fall Favorite

Hello friends!

Welcome to October! Fall is here, there is a crisp chill in the air each morning and it’s time to embrace all that comforts our minds as well as our tummies!

I knew the moment it was starting to get chillier that I’d want to make some braised short ribs. There are plenty of recipes out there that celebrate this dish, however, I did find this particular recipe on TikTok that made me salivate. Plus, it looked extremely easy to make!

If you’re looking for a delicious recipe for short ribs that has a beautiful seasonal flair to it, then you will want to keep reading.

Now–because this calls for following along with a video, I will do my very best to provide the approximate measurements that I can infer from the video, especially around the rub used on the short ribs.

This week’s recipe up for review comes to us from Tiktok. It’s by Tini, who was a contestant on Next Level Chef, and you can find the video right -> here!

Braised short ribs

The Rub For The Short Ribs

When it comes to using recipes without written instructions, it can be difficult to figure out the exact measurements. Luckily–doing this is A LOT easier with cooking than baking ;). But to help you out as best as I can….I’ll share what I used for this recipe. HUGE disclaimer here…these are absolutely estimates just based on what I could see and compare visually.

  • 1-2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp garam masala
  • 1/4 tsp allspice (I just do a quick dash)
  • A pinch of cinnamon

The rub is simple to make and certainly includes a handful of very “Fall” flavors, which is exactly what we’re going for. And if you’re worried about the cinnamon–please don’t be. If you add in literally just a pinch, then it will be just enough to add some warmth and no overwhelming flavor.

Braised short ribs 2

Making The Butternut Squash Puree

While your short ribs are enjoying their braise in the oven, you can begin work on the butternut squash. When Fall comes around, I am always ready and thrilled to cook with butternut squash. It’s perfect when roasted, served in salads, and even more so when it’s served like mashed potatoes–in puree form.

This puree–once boiled, mashed, and seasoned is such a great complement to the braised short ribs. They’re flavorful–sweet yet savory enough so it pairs well with protein. It’s also so visually appealing! I mean–that color!

I really enjoy the texture of the puree and it works well with the tenderness of the short ribs. However, if you’re not a fan of a sweet potato-like flavor profile, then making regular mashed potatoes will taste just as great!

Braised short ribs 1

Grey’s Grade: 5/5

This recipe is fantastic for this time of year. It’s great for dinner for two or even a dinner party. It’s easy to make and looks absolutely stunning when plated. This is a fantastic dish full of Fall flavors that will surely impress anyone at your table.

Despite this dish not having a written recipe by Tini, it is very easy to follow along through the entire video. I would recommend writing down each step so it’s easy to follow along and to make sure you don’t miss a step. Even if you’ve never made braised short ribs, I bet that you can knock this out of the park as a dinner.

What are your favorite slow and low-type dinners? Like slow cooker meals? Let me know in the comments below! 🙂

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