Winter Apple Cider Braised Short Ribs (Comfort Food Dinner)
This Apple Cider Braised Short Ribs with Rosemary Mashed Sweet Potatoes is a comforting fall dish featuring tender, melt-in-your-mouth short ribs infused with warm spices like cinnamon, star anise, and clove. Braised in spiced apple cider and beef stock, the ribs develop rich, deep flavors, complemented perfectly by creamy mashed sweet potatoes infused with fresh rosemary. This hearty meal is perfect for cozy evenings and fills your kitchen with inviting aromas reminiscent of autumn.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
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: Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season the beef short ribs generously with salt and pepper, then sear them in the hot oil until browned on all sides. Remove the ribs from the pot and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrots, and smashed garlic cloves. Cook over medium heat until the vegetables become fragrant and begin to soften, about 5 minutes, scraping up any browned bits from the bottom of the pot.
- Deglaze and Add Liquids: Pour in the spiced apple cider to deglaze the pot, scraping the bottom to release all the caramelized flavors. Add the beef stock along with the cinnamon sticks, star anise pods, and whole cloves. Return the seared short ribs to the pot, nestling them into the liquid.
- Braise Short Ribs: Cover the pot with a tight-fitting lid and place it in a preheated oven at 325°F (160°C). Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily.
- Prepare Mashed Sweet Potatoes: While the ribs cook, bring a large pot of water to a boil. Add peeled and cubed sweet potatoes and cook until fork-tender, about 15-20 minutes. Drain the potatoes thoroughly.
- Mash Potatoes: In a mixing bowl, mash the cooked sweet potatoes with butter, minced fresh rosemary, heavy cream, and salt to taste. Whip the mixture until it’s creamy and fluffy.
- Plate and Serve: Spoon a generous portion of the rosemary mashed sweet potatoes onto plates, then top with braised short ribs. Ladle some of the rich, spiced apple cider braising sauce over the ribs and potatoes for extra flavor and moisture. Serve hot and enjoy the comforting taste of fall.
Notes
- For extra depth, consider adding a splash of red wine during deglazing with the apple cider.
- You can remove the cinnamon sticks, star anise, and cloves before serving if desired to avoid biting into whole spices.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the oven.
- This dish pairs wonderfully with a simple green vegetable or a fresh salad to balance the richness.