Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes
Tender short ribs braised in flavorful apple cider paired with creamy rosemary mashed sweet potatoes, perfect for a comforting and elegant dinner.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 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 tbsp olive oil
- 1 cup beef broth
- 2 lbs sweet potatoes, peeled and cubed
- 4 tbsp butter
- 1/4 cup milk
- Salt and pepper, to taste
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs with salt and pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat and brown the short ribs on all sides, then remove and set aside.
- Add onions and garlic to the pot and sauté until softened.
- Pour in the apple cider and beef broth, scraping up browned bits from the bottom.
- Return short ribs to the pot, add rosemary sprigs, cover, and braise in the oven for 2.5 to 3 hours until meat is tender.
- While ribs cook, boil sweet potatoes in salted water until tender, about 15 minutes.
- Drain sweet potatoes and mash with butter, milk, rosemary (finely chopped, optional), salt, and pepper until smooth.
- Remove short ribs from pot and skim fat from braising liquid; reduce the liquid on stovetop for sauce if desired.
- Serve short ribs over rosemary mashed sweet potatoes, spooning some braising sauce over top.
Notes
For extra flavor, add a splash of apple cider vinegar to the braising liquid or garnish the dish with fresh rosemary sprigs before serving.