Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes
Tender short ribs slow-braised in flavorful apple cider, paired perfectly with creamy mashed sweet potatoes infused with fresh rosemary for a comforting and aromatic meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 4 lbs beef short ribs
- 2 cups apple cider
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 2 cups beef broth
- 1 tbsp tomato paste
- Salt and black pepper, to taste
- 3 lbs sweet potatoes, peeled and chopped
- 4 tbsp unsalted butter
- ½ cup milk
- 1 tsp fresh rosemary, finely chopped (for mashed potatoes)
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and black pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, add sliced onion and garlic; sauté until softened, about 5 minutes.
- Stir in tomato paste, then pour in apple cider and beef broth, scraping the bottom to loosen browned bits.
- Add rosemary sprigs and return short ribs to the pot. Bring to a simmer.
- Cover pot and transfer to the oven. Braise for 2.5 to 3 hours until ribs are tender and falling off the bone.
- While ribs are cooking, boil sweet potatoes in salted water until tender, about 15-20 minutes.
- Drain sweet potatoes and mash with butter, milk, chopped rosemary, salt, and pepper to taste until creamy.
- Once ribs are done, remove from oven and let rest 10 minutes before serving.
- Serve short ribs atop a bed of rosemary mashed sweet potatoes, spooning some of the braising liquid over the top.
Notes
For an extra depth of flavor, add a splash of apple brandy or calvados to the braising liquid before cooking.