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Apple Cider Braised Short Ribs

Savory Apple Cider Braised Short Ribs with Creamy Sweet Potatoes

A hearty and comforting dish of Apple Cider Braised Short Ribs served with creamy rosemary mashed sweet potatoes, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner Ideas
Cuisine: American
Calories: 680
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 Essential for enhancing the rich flavor of the short ribs.
  • to taste Freshly ground black pepper Essential for enhancing the rich flavor of the short ribs.
  • 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 to balance the savory elements.
  • 2 celery stalks, diced Offers a fresh crunch and aromatic flavor in the pot.
  • 4 cloves garlic, minced A must-have that brings a rich, savory kick.
  • 1 tablespoon tomato paste Deepens the flavor, adding richness to the dish.
  • 2 cups apple cider Infuses the ribs with a lovely sweetness and acidity.
  • 1 cup beef broth Provides the essential base for the braising liquid.
  • 2 tablespoons apple cider vinegar Brightens the flavors and adds the perfect tang.
  • 2 sprigs fresh rosemary A fragrant herb that pairs perfectly with beef.
  • 2 sprigs fresh thyme Complementary to rosemary, adding aromatic earthiness.
For the Rosemary Mashed Sweet Potatoes
  • 2 pounds sweet potatoes, peeled and cubed Sweetness that pairs beautifully with the savory short ribs.
  • 4 tablespoons unsalted butter Adds richness and creaminess to the mash.
  • ½ cup heavy cream Ensures a luxurious texture in the mashed sweet potatoes.
  • 1 tablespoon fresh rosemary, finely chopped For that aromatic freshness in every bite.
  • to taste Salt To taste, ensuring perfect seasoning for the mash.
  • to taste Freshly ground black pepper To taste, ensuring perfect seasoning for the mash.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (165°C).
  2. Generously season the beef short ribs with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until nicely browned.
  4. In the same pot, add diced onion, carrots, and celery. Sauté for 5-7 minutes until they start to soften. Add minced garlic and tomato paste, cooking for another minute.
  5. Pour in the apple cider, scraping the bottom of the pot. Add beef broth, apple cider vinegar, rosemary, thyme, and bay leaf.
  6. Return the seared short ribs to the pot, ensuring they are mostly submerged. Cover and bring to a gentle simmer before transferring to the oven.
  7. Braise in the oven for about 3 hours, until the ribs are fork-tender.
  8. Boil peeled and cubed sweet potatoes in salted water for 15-20 minutes until tender. Drain and return to the pot.
  9. Add unsalted butter, heavy cream, and chopped rosemary to the sweet potatoes. Mash until smooth and season with salt and pepper to taste.
  10. Carefully remove short ribs from the pot and strain the braising liquid. Simmer the liquid over medium heat for about 10 minutes until it thickens slightly.
  11. Plate the tender short ribs over a scoop of creamy mashed sweet potatoes. Drizzle with the thickened braising liquid and serve.

Nutrition

Serving: 1servingCalories: 680kcalCarbohydrates: 45gProtein: 48gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 500mgPotassium: 850mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze for up to 3 months.

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