Description
Tender bone-in beef short ribs braised in spiced apple cider and aromatic spices, served over creamy rosemary mashed sweet potatoes. This comforting dish combines sweet and savory flavors with rich, fall-off-the-bone meat and fluffy mashed sweet potatoes infused with fresh rosemary.
Ingredients
Scale
Short Ribs and Braising Liquid
- 3 lbs bone-in beef short ribs
- Salt & pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 4 cloves garlic, smashed
- 3 cups spiced apple cider
- 1 cup beef stock
- 2 cinnamon sticks
- 2 star anise pods
- 4 whole cloves
Rosemary Mashed Sweet Potatoes
- 4 large sweet potatoes, peeled & cubed
- 4 tbsp butter
- 2 tsp fresh rosemary, minced
- ½ cup heavy cream
- Salt, to taste
Instructions
- Sear the Short Ribs: Heat olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
- Sauté Vegetables: In the same pot, add the chopped onion, carrots, and smashed garlic. Cook, stirring, until the vegetables become fragrant and start to soften, approximately 5 minutes.
- Deglaze and Add Braising Ingredients: Pour in the spiced apple cider to deglaze the pot, scraping up any browned bits from the bottom. Add beef stock, cinnamon sticks, star anise pods, and cloves. Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid.
- Braise the Short Ribs: Cover the pot and place it in a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, until the short ribs are tender and fall off the bone.
- Prepare Mashed Sweet Potatoes: While the ribs braise, boil the peeled and cubed sweet potatoes in salted water until soft, about 15-20 minutes. Drain the potatoes, then mash them with butter, fresh rosemary, heavy cream, and salt to taste. Whip the mixture until fluffy and smooth.
- Serve: Plate the short ribs over a generous bed of rosemary mashed sweet potatoes. Spoon some of the rich cider and spice-infused braising sauce over the ribs and potatoes before serving.
Notes
- For a deeper flavor, allow the braised short ribs to rest in the braising liquid overnight in the fridge and reheat the next day.
- Spiced apple cider can be homemade or store-bought; ensure it contains cinnamon and cloves for best flavor.
- Fresh rosemary enhances the mashed sweet potatoes, but dried rosemary can be used in a pinch—reduce quantity by half.
- Make sure to brown the short ribs thoroughly to develop rich flavor through the Maillard reaction before braising.
- This dish pairs well with a robust red wine such as a Cabernet Sauvignon or Syrah.
