Savory Apple Cider Braised Short Ribs with Creamy Sweet Potatoes

Delicious Apple Cider Braised Short Ribs paired with Rosemary Mashed Sweet Potatoes create a comforting dining experience perfect for gatherings.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 6 ribs

Course: Dinner Ideas

Cuisine: American

Calories: 750

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Short Ribs

4 pounds beef short ribs, bone-in A flavorful cut necessary for that melt-in-your-mouth texture.
to taste Salt
to taste freshly ground black pepper
2 tablespoons olive oil Helps to achieve that beautiful sear on the ribs.
1 large onion, diced Adds sweetness and depth to the braising liquid.
2 carrots, diced Contributes a touch of natural sweetness.
2 celery stalks, diced Offers a fresh crunch and aromatic flavor.
4 cloves garlic, minced Brings a rich, savory kick.
1 tablespoon tomato paste Deepens the flavor.
2 cups apple cider Infuses the ribs with a lovely sweetness.
1 cup beef broth Provides the base for the braising liquid.
2 tablespoons apple cider vinegar Brightens the flavors.
2 sprigs fresh rosemary Pairs perfectly with beef.
2 sprigs fresh thyme Adds aromatic earthiness.

For the Rosemary Mashed Sweet Potatoes

2 pounds sweet potatoes, peeled and cubed Pairs beautifully with the savory short ribs.
4 tablespoons unsalted butter Adds richness and creaminess.
½ cup heavy cream Ensures a luxurious texture.
1 tablespoon fresh rosemary, finely chopped For aromatic freshness.
to taste Salt
to taste freshly ground black pepper

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 325°F (165°C).
Season the beef short ribs on all sides with salt and freshly ground black pepper.
In a large pot, heat olive oil and sear the short ribs for 3-4 minutes on each side until browned.
Sauté diced onion, carrots, and celery for 5-7 minutes, then add garlic and tomato paste for 1 minute.
Pour in the apple cider to deglaze the pan, then add beef broth, apple cider vinegar, rosemary, thyme, and bay leaf.
Return the seared short ribs to the pot and ensure they are submerged in the liquid.
Braise the ribs in the oven for about 3 hours until fork-tender.
Boil sweet potatoes in salted water for 15-20 minutes until tender, then mash with butter, heavy cream, and rosemary.
After the ribs are done, strain the braising liquid to thicken over medium heat for about 10 minutes.
Plate the short ribs over mashed sweet potatoes and drizzle thickened braising liquid on top.

Nutrition

Serving: 1ribsCalories: 750kcalCarbohydrates: 60gProtein: 46gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 12gVitamin A: 900IUVitamin C: 10mgCalcium: 60mgIron: 5mg

Notes

Ensure to store leftovers properly in an airtight container for up to 3 days. Braising liquid can also be saved for added flavor.

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