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If you are looking for a dish that combines tender, fall-off-the-bone meat infused with a warm, subtle sweetness and herbaceous aroma alongside a creamy, flavorful side, the Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe is an absolute must-try. This recipe transforms simple ingredients into a comforting, elegant meal that’s perfect for cozy dinners or special occasions when you want to impress without fuss. The richness of the braised short ribs melds beautifully with the vibrant apple cider and fresh rosemary, while the mashed sweet potatoes bring a velvety texture and fragrant depth, making every bite unforgettable.
Ingredients You’ll Need
Each ingredient in this Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe plays a vital role, contributing layers of flavor, texture, and color that make this dish truly spectacular yet approachable. From the hearty short ribs and fresh herbs to the sweet, buttery potatoes, having the right components on hand sets you up for a delicious success.
- 4 lbs beef short ribs: The star protein that becomes tender and succulent through slow braising.
- 2 tablespoons olive oil: Essential for browning the meat, which adds rich flavor.
- 1 medium onion, chopped: Provides sweetness and body to the braising liquid.
- 2 carrots, chopped: Adds natural sweetness and a subtle earthy note.
- 2 celery stalks, chopped: Balances the sweetness with a refreshing herbaceous brightness.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 2 cups apple cider: Offers a gentle fruity tartness that complements the beef beautifully.
- 1 cup beef broth: Enhances the savory foundation of the braising sauce.
- 2 tablespoons tomato paste: Adds rich umami and thickens the sauce slightly.
- 2 tablespoons Dijon mustard: Brings a subtle tang and complexity.
- 4 sprigs fresh thyme: Delivers a delicate herb flavor that pairs perfectly with beef.
- 2 sprigs fresh rosemary: Provides a piney, fragrant note especially echoed in the mashed sweet potatoes.
- Salt and pepper to taste: Necessary seasonings to pull all the flavors together.
- 2 lbs sweet potatoes, peeled and cubed: The creamy base for the mashed potatoes that adds natural sweetness.
- 4 tablespoons butter: Adds richness and smoothness to the potatoes.
- 1/4 cup milk (or more as needed): Helps achieve the perfect creamy consistency.
- 1 tablespoon fresh rosemary, chopped: Lends fresh herbal bursts in the potato mash.
How to Make Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe
Step 1: Preheat and Season
Start by preheating your oven to 325°F (160°C). This low and slow cooking temperature is key to rendering the short ribs melt-in-your-mouth tender. Meanwhile, generously season the short ribs with salt and pepper to create a savory foundation that caramelizes beautifully during the searing process.
Step 2: Brown the Short Ribs
Heat the olive oil in a heavy-bottomed Dutch oven over medium-high heat. Add the ribs carefully in batches—don’t overcrowd the pan—to achieve a deep, golden crust all over. Browning the meat locks in flavor and contributes to a richer braising liquid later on.
Step 3: Sauté the Aromatics
Once the ribs are browned and set aside, toss in the chopped onion, carrot, and celery into the same pot. The vegetables will soak up the flavorful drippings left behind and develop sweet, caramelized goodness after 5 to 7 minutes of gentle sautéing.
Step 4: Add Garlic and Liquids
Stir in the minced garlic and cook just until fragrant, about one minute. Then, pour in the apple cider, beef broth, tomato paste, and Dijon mustard, whisking to create a harmonious braising sauce. This combination brings a splendid balance of sweetness, acidity, and savory umami.
Step 5: Braise the Short Ribs
Return the short ribs to the pot and nestle in the sprigs of fresh thyme and rosemary, infusing the dish with herby fragrance. Ensure the ribs are mostly submerged in the liquid for even cooking. Cover the pot with a lid and transfer it to your preheated oven. Let it braise gently for 2.5 to 3 hours until the meat is tender enough to fall right off the bone.
Step 6: Prepare the Rosemary Mashed Sweet Potatoes
While the ribs braise, bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until fork-tender, about 15 to 20 minutes. Drain, then mash with butter, milk, and freshly chopped rosemary until creamy and luxuriously smooth. Season with salt and pepper to taste for that perfect balance.
Step 7: Finish and Serve
Remove the tender short ribs from the oven and carefully lift them out of the pot. Skim off any excess fat from the braising liquid if you prefer a lighter sauce. Serve each juicy short rib over a generous bed of rosemary mashed sweet potatoes, drizzling the rich braising sauce on top to tie everything together.
How to Serve Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe
Garnishes
A sprinkle of fresh rosemary leaves or finely chopped thyme adds a burst of herbal aroma and a pop of color that brightens up the dish. A light drizzle of extra virgin olive oil or a few dashes of flaky sea salt can also elevate the presentation and flavor to restaurant-worthy levels.
Side Dishes
Although this dish is hearty enough on its own, pairing it with crisp steamed green beans, roasted Brussels sprouts, or a simple mixed greens salad offers a delightful contrast in texture and freshness. The bright apple cider sauce pairs beautifully with these lighter sides, balancing richness.
Creative Ways to Present
For a festive touch, serve the ribs and mashed sweet potatoes on rustic wooden boards or elegant white plates adorned with sprigs of fresh herbs. You can also spoon a little homemade apple compote on the side for extra sweetness and a splash of color, impressing guests with a thoughtful twist on plating.
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting overnight, making leftovers even more delicious!
Freezing
You can freeze the braised short ribs and rosemary mashed sweet potatoes separately for up to 3 months. Make sure they are fully cooled before transferring to freezer-safe containers or heavy-duty zip bags.
Reheating
Reheat the ribs gently in a covered skillet over low heat or in a 325°F oven, basting occasionally with the braising liquid to keep them moist. Warm the mashed sweet potatoes on the stovetop or in the microwave, adding a splash of milk if needed to regain creaminess.
FAQs
Can I use another type of meat instead of short ribs?
While beef short ribs are ideal due to their marbling that breaks down into tender, juicy meat, you can experiment with chuck roast or shanks. Keep in mind that cooking times may vary to achieve the same tenderness.
What if I don’t have fresh rosemary or thyme?
Dried herbs can work in a pinch; use about one-third the amount of fresh herbs since dried herbs are more concentrated. Adding them early in the cooking process helps infuse the flavors properly.
Can I make this recipe in a slow cooker?
Absolutely! After browning the short ribs and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the meat is tender.
Is there a substitute for apple cider?
You can substitute apple juice mixed with a teaspoon of lemon juice or a dry white wine. The goal is to maintain the sweet and tangy profile that apple cider provides.
How do I get super creamy mashed sweet potatoes?
Use starchy sweet potatoes, add warm milk or cream gradually while mashing, and don’t skimp on the butter. Mashing while hot also helps to achieve a smooth, velvety texture.
Final Thoughts
There is something truly comforting about the Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe that makes you want to share it over and over again. With tender, flavorful meat and creamy, herb-forward potatoes, it’s a dish that welcomes warmth into your kitchen and your heart. Trust me, once you try it, it will become one of your go-to favorites for family dinners or special gatherings.
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Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Tender beef short ribs braised in apple cider with aromatic herbs, served over creamy rosemary mashed sweet potatoes. This comforting dish combines rich flavors and fall-off-the-bone meat with a subtly sweet and herby side, perfect for a cozy dinner.
Ingredients
Short Ribs and Braising Liquid
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups apple cider
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Rosemary Mashed Sweet Potatoes
- 2 lbs sweet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/4 cup milk (or more for desired consistency)
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow braising of the short ribs.
- Season Short Ribs: Generously season the beef short ribs with salt and pepper to enhance the flavor.
- Brown the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and brown them on all sides to develop rich color and flavor. Remove the browned ribs and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften, developing the base flavor.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant.
- Add Liquids and Flavorings: Pour in apple cider, beef broth, tomato paste, and Dijon mustard. Stir well to combine these ingredients into a flavorful braising liquid.
- Return Ribs and Add Herbs: Nestle the browned short ribs back into the pot. Add fresh thyme and rosemary sprigs. Make sure the ribs are mostly submerged in the liquid.
- Braise in Oven: Bring the mixture to a simmer on the stovetop, cover the pot, then transfer it to the preheated oven. Braise for 2.5 to 3 hours until the meat becomes tender and falls off the bone.
- Prepare Sweet Potatoes: While ribs braise, bring salted water to a boil in a large pot. Add cubed sweet potatoes and cook for 15-20 minutes or until fork-tender.
- Mash Sweet Potatoes: Drain the sweet potatoes and return them to the pot. Add butter, milk, and chopped fresh rosemary. Mash until smooth and creamy. Season with salt and pepper to taste.
- Finish Short Ribs: Remove the braised short ribs from the oven. Carefully take ribs out of the pot and skim off any excess fat from the braising liquid if necessary.
- Serve: Plate the rosemary mashed sweet potatoes and top with the tender apple cider braised short ribs. Drizzle some of the braising sauce over the top for extra flavor.
Notes
- For extra flavor, marinate the short ribs in apple cider and herbs overnight before cooking.
- If you don’t have fresh rosemary, dried rosemary can be substituted but use sparingly as it is more potent.
- The braising liquid can be reduced on the stovetop after braising to make a thicker sauce if desired.
- Use whole milk or cream for richer mashed potatoes if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
