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
Scale
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.