Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes: The Ultimate Fall Comfort Dish

There’s something undeniably satisfying about a plate of slow-braised short ribs melting off the bone, paired with creamy mashed sweet potatoes infused with rosemary. This Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes recipe captures the very essence of cozy, cool-weather dining. The apple cider adds a gentle sweetness and subtle tang that perfectly complements the rich beef, while the rosemary brings a fragrant, earthy balance to the sweet potatoes. It’s an impressive dish for dinner parties, yet comforting enough for a quiet weekend meal. When I tried this recipe, I used fresh local apple cider, and it made all the difference—the sauce turned out glossy and deeply flavorful. This is one of those meals that fills your home with irresistible aromas and brings everyone to the table eager for seconds.

Why You’ll Love This Recipe

You’ll love this Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes because it’s elegant yet simple to prepare. The braising process transforms tough ribs into fork-tender perfection, while the apple cider and herbs create a rich, balanced sauce. The sweet potatoes offer a creamy, fragrant complement that ties the entire dish together. This recipe is ideal for fall and winter gatherings, as it looks impressive and tastes even better the next day.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef short ribs: Choose meaty, bone-in ribs for maximum flavor and tenderness. Slow braising ensures they become melt-in-your-mouth delicious.

Apple cider: Adds a hint of sweetness and acidity that perfectly balances the richness of the beef. Fresh, unfiltered cider works best.

Beef broth: Deepens the flavor and provides the perfect base for braising the short ribs.

Onion and garlic: These aromatic staples create a savory foundation for the braising liquid.

Carrots and celery: They add natural sweetness and help build layers of flavor in the sauce.

Tomato paste: Contributes richness and color, tying together the cider and beef stock beautifully.

Fresh thyme and rosemary: Bring herbal notes that cut through the richness and add freshness to the dish.

Olive oil: For searing the short ribs to a golden crust before braising.

Red wine (optional): Adds depth and complexity, enhancing the overall sauce.

Sweet potatoes: Naturally sweet and creamy, they make the perfect base for the mashed side.

Butter and milk or cream: Create velvety, smooth mashed sweet potatoes with a luscious texture.

Fresh rosemary: Adds a woodsy, aromatic note to the mash that pairs perfectly with the cider-braised ribs.

Salt and black pepper: Essential for seasoning both the ribs and the mash.

Directions

1. Preheat the oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper.
2. Sear the ribs. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, then transfer to a plate.
3. Sauté the vegetables. In the same pot, add onions, carrots, celery, and garlic. Cook until softened and aromatic.
4. Add tomato paste and deglaze. Stir in the tomato paste and cook for 2 minutes. Pour in the apple cider and red wine, scraping up any browned bits.
5. Add broth and herbs. Return the ribs to the pot, add beef broth, thyme, and rosemary. Bring to a simmer.
6. Braise in the oven. Cover tightly and bake for 2½ to 3 hours, until the meat is tender and falls off the bone.
7. Make the mashed sweet potatoes. While the ribs cook, boil peeled sweet potatoes until soft. Drain, then mash with butter, milk, and chopped rosemary. Season to taste.
8. Finish the sauce. Remove the ribs, skim excess fat, and reduce the braising liquid on the stove until slightly thickened.
9. Serve. Spoon rosemary mashed sweet potatoes onto each plate, top with the short ribs, and drizzle with the apple cider reduction.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Servings: 4–6 portions
Prep time: 20 minutes
Cook time: 3 hours
Total time: 3 hours 20 minutes

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cider to loosen the sauce. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat slowly until warmed through.

Variations and Customizations

Maple-Glazed Ribs: Add a tablespoon of pure maple syrup to the braising liquid for a touch of caramelized sweetness.

Spiced Cider Version: Infuse the cider with cinnamon sticks and star anise before adding it to the pot for a cozy, aromatic twist.

Garlic-Parmesan Mash: Replace rosemary with roasted garlic and finish the mash with Parmesan cheese for a savory spin.

Balsamic Finish: Add a splash of balsamic vinegar at the end of braising for a deeper, tangy flavor.

Smoky Barbecue Fusion: Add a bit of smoked paprika and barbecue sauce for a sweet-smoky southern-style rib variation.

Root Vegetable Mash: Mix in parsnips or carrots with the sweet potatoes for added flavor and texture.

Cranberry Cider Twist: Use cranberry-apple cider to add a tart, festive flavor perfect for the holidays.

FAQs

Can I use boneless short ribs?

Yes, though bone-in ribs provide more flavor during braising.

What type of apple cider should I use?

Fresh, unfiltered apple cider gives the best balance of sweetness and acidity.

Can I make this recipe ahead of time?

Yes, braised short ribs taste even better the next day after the flavors meld.

How do I thicken the sauce?

Reduce the braising liquid on the stove or whisk in a cornstarch slurry.

Can I make it without wine?

Absolutely—simply replace the wine with extra apple cider or beef broth.

What’s the best way to reheat short ribs?

Reheat gently on the stove over low heat with a bit of broth or cider to prevent drying.

Can I use pork ribs instead?

You can, though cooking time may vary slightly; keep an eye on tenderness.

How do I keep the sweet potatoes fluffy?

Mash while hot and avoid overmixing to maintain a light, creamy texture.

Can I use dried herbs?

Yes, but use half the amount since dried herbs are more concentrated.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free—just ensure your broth and cider contain no additives.

Conclusion

This Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes is a show-stopping dish that beautifully balances rich, savory flavors with gentle sweetness. The tender ribs, slow-cooked in cider and herbs, paired with aromatic rosemary sweet potatoes, create the perfect comfort meal for chilly evenings. Whether you’re hosting guests or indulging in a quiet dinner at home, this recipe delivers warmth, elegance, and flavor in every bite. It’s the kind of dish that turns a simple dinner into a memorable experience.

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