Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes
Nothing says cozy like fall flavors wrapped around tender, melt-in-your-mouth short ribs. The spiced apple cider bath infuses every bite with warm cinnamon, star anise, and clove—like autumn gave you a hug. Paired with creamy rosemary-kissed sweet potatoes, this dish is pure comfort in a bowl. Time to let your kitchen smell like the coziest candle ever.
- Prep Time: 20 min
- Cook Time: 3 hrs
- Total Time: 17 minute
- Yield: 4 1x
Ingredients
For the short ribs:
3 lbs bone-in beef short ribs
Salt & pepper, to taste
2 tbsp olive oil
1 onion, chopped
3 carrots, chopped
4 cloves garlic, smashed
3 cups spiced apple cider
1 cup beef stock
2 cinnamon sticks
2 star anise pods
4 whole cloves
For the mashed sweet potatoes:
4 large sweet potatoes, peeled & cubed
4 tbsp butter
2 tsp fresh rosemary, minced
½ cup heavy cream
Salt, to taste
Instructions
Sear short ribs in olive oil over medium-high until browned on all sides. Remove and set aside.
Sauté onion, carrots, and garlic in the same pot until fragrant.
Deglaze with apple cider, scraping up browned bits. Add beef stock, spices, and short ribs.
Braise covered at 325°F (160°C) for 2.5–3 hours, until ribs are fall-off-the-bone tender.
Boil sweet potatoes until soft. Drain and mash with butter, rosemary, cream, and salt. Whip until fluffy.
Serve short ribs over the mashed sweet potatoes with a spoonful of the rich cider sauce.
Nutrition
- Calories: 620
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g