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Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes

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Tender short ribs braised in flavorful apple cider paired with creamy rosemary mashed sweet potatoes for a comforting and aromatic meal.

Ingredients

Scale
  • 4 lbs beef short ribs
  • 2 cups apple cider
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 2 lbs sweet potatoes, peeled and cubed
  • 4 tbsp butter
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season the short ribs with salt and pepper.
  3. Heat olive oil in a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat.
  4. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
  5. Add the diced onion to the pot and sauté until translucent, about 5 minutes.
  6. Stir in garlic and tomato paste; cook for 1 minute until fragrant.
  7. Pour in the apple cider and beef broth, scraping up any browned bits from the bottom.
  8. Return short ribs to the pot and add rosemary sprigs.
  9. Cover and braise in the oven for 2.5 to 3 hours, until the meat is tender and falling off the bone.
  10. While ribs are braising, boil sweet potatoes in salted water until tender, about 15-20 minutes.
  11. Drain sweet potatoes and mash with butter, heavy cream, chopped rosemary (reserve one sprig for ribs), salt, and pepper to taste until smooth and creamy.
  12. Remove short ribs from oven. Discard rosemary sprigs and adjust sauce seasoning if needed.
  13. Serve short ribs over a bed of rosemary mashed sweet potatoes, garnished with fresh parsley.

Notes

For an extra depth of flavor, try adding a splash of balsamic vinegar to the braising liquid before cooking.

Find it online: https://auntyspices.com/apple-cider-braised-short-ribs-with-rosemary-mashed-sweet-potatoes/