Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes
Tender short ribs braised in flavorful apple cider, paired perfectly with creamy rosemary mashed sweet potatoes for a comforting and elegant meal.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 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
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 cups beef broth
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 large sweet potatoes, peeled and chopped
- 1/4 cup milk
- 2 tbsp butter
- 1 tbsp fresh rosemary, finely chopped
Instructions
- Preheat oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the sliced onion and garlic to the pot, sauté until softened, about 5 minutes.
- Pour in apple cider and beef broth, scraping up any browned bits from the bottom.
- Add the rosemary sprigs and return the short ribs to the pot.
- Cover and transfer to the oven to braise for 3 hours, or until ribs are tender and falling off the bone.
- Meanwhile, boil the sweet potatoes in salted water until very tender, about 15-20 minutes.
- Drain sweet potatoes and mash with butter, milk, and chopped rosemary until smooth. Season with salt and pepper.
- Remove ribs from the braising liquid and skim off excess fat. Reduce liquid on stove if desired to thicken the sauce.
- Serve short ribs over rosemary mashed sweet potatoes, spooning some braising liquid on top.
Notes
For extra depth, add a splash of apple cider vinegar to the braising liquid before cooking. Garnish with fresh rosemary sprigs for presentation.