Description
Tender bone-in beef short ribs braised in a fragrant spiced apple cider sauce until fall-off-the-bone tender, served over creamy rosemary mashed sweet potatoes. This comforting dish combines warm autumn flavors with a rich, flavorful sauce that perfectly complements the sweet, herbal mashed potatoes.
Ingredients
Scale
Short Ribs & Braising
- 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
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 Short Ribs: Heat olive oil in a large heavy pot over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides. Remove and set aside to retain the flavorful crust.
- Sauté Aromatics: In the same pot, add chopped onion, carrots, and smashed garlic cloves. Cook until the vegetables are softened and fragrant, about 5-6 minutes, scraping up any browned bits left from the meat.
- Deglaze and Combine: Pour in the spiced apple cider to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom. Then add beef stock, cinnamon sticks, star anise pods, whole cloves, and return the short ribs to the pot, ensuring they are partially submerged in liquid.
- Braise Short Ribs: Cover the pot with a lid and place it in an oven preheated to 325°F (160°C). Braise the ribs for 2.5 to 3 hours, or until the meat is incredibly tender and falls off the bone effortlessly.
- Prepare Mashed Sweet Potatoes: Meanwhile, bring a large pot of salted water to a boil and cook the peeled and cubed sweet potatoes until they are very soft, about 15-20 minutes. Drain well, then mash with butter, minced rosemary, heavy cream, and salt. Whip until the mash is light and fluffy.
- Serve: Plate the creamy rosemary mashed sweet potatoes and top with the braised short ribs. Spoon some of the rich apple cider braising sauce over everything. Serve hot for a comforting and elegant meal.
Notes
- For deeper flavor, marinate the short ribs in apple cider and spices overnight before cooking.
- Use bone-in short ribs for richer taste and better texture.
- If you don’t have spiced apple cider, add a cinnamon stick, star anise, and cloves directly to regular apple cider before using.
- Leftover mashed sweet potatoes can be stored in the refrigerator for up to 3 days.
- To thicken the sauce, reduce it on the stovetop after removing the ribs.
