Description
A heartwarming dish featuring tender short ribs braised in apple cider, served with creamy rosemary mashed sweet potatoes.
Ingredients
Scale
- 4 lbs short ribs
- 2 cups apple cider
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 lbs sweet potatoes, peeled and chopped
- 2 tbsp butter
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tbsp oil for searing
- Beef broth (enough to cover ribs halfway)
Instructions
- Preheat your oven to 325°F (160°C).
- Heat a tablespoon of oil in a large, oven-safe skillet over medium-high heat.
- Season the short ribs with salt and pepper and sear until deep brown, about 3-4 minutes per side.
- Remove the short ribs and set aside. Add chopped onions and minced garlic to the skillet, sautéing until soft and translucent, about 5 minutes.
- Pour in apple cider and scrape the pan to deglaze.
- Return the short ribs to the pot and add enough beef broth to cover them halfway. Toss in fresh rosemary and bring to a boil.
- Cover with a lid or aluminum foil and braise in the oven for about 2.5 to 3 hours, until fork-tender.
- While the ribs cook, boil peeled and chopped sweet potatoes in salted water for 15-20 minutes until soft.
- Drain the sweet potatoes and mash them with butter, heavy cream, and chopped rosemary. Season with salt and pepper to taste.
- Serve the short ribs over mashed sweet potatoes with the reduced cooking liquid drizzled on top.
Notes
Allow the ribs to rest before serving for optimal flavor melding. This dish pairs well with sautéed green beans or a light salad.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: braised short ribs, apple cider, mashed sweet potatoes, comfort food, autumn recipes