Description
Tender, fall-apart beef short ribs braised in a rich apple cider sauce, served over creamy rosemary mashed sweet potatoes for a cozy and elegant meal.
Ingredients
- 1.5 kg bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups apple cider (not vinegar)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons flour (optional, for thickening)
- For the mashed sweet potatoes:
- 4 medium sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/3 cup milk or cream
- 1 tablespoon fresh rosemary, finely chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 160°C (325°F).
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic and tomato paste; cook for 1 more minute.
- Pour in the apple cider and beef broth, scraping up any browned bits from the bottom of the pot.
- Add rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they’re mostly submerged.
- Cover and transfer to the oven. Braise for 2.5–3 hours, until the meat is tender and easily falls off the bone.
- Meanwhile, prepare the mashed sweet potatoes: Boil cubed sweet potatoes in salted water until soft (about 15 minutes). Drain and mash with butter, milk, rosemary, salt, and pepper until creamy.
- Once the ribs are done, remove them from the pot. Strain or blend the sauce, and simmer uncovered for 10 minutes to thicken if desired (add flour if needed).
- Serve the short ribs over rosemary mashed sweet potatoes, topped with the cider sauce.
Notes
- Use apple cider, not apple cider vinegar, for a naturally sweet and rich braising liquid.
- Can be made a day ahead — flavors deepen after chilling overnight.
- For a lighter version, use olive oil instead of butter in the potatoes.
- Pairs beautifully with roasted Brussels sprouts or sautéed greens.
- Prep Time: 25 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American