Description

This Apple Cider Braised Short Ribs recipe offers tender, melt-in-your-mouth beef short ribs infused with warm fall spices like cinnamon, star anise, and clove. Paired perfectly with creamy rosemary mashed sweet potatoes, this comforting dish fills your kitchen with the cozy aromas of autumn, making it ideal for a hearty dinner.

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

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Instructions

Sear the short ribs: Heat olive oil over medium-high heat in a heavy pot or Dutch oven. Season the short ribs with salt and pepper, then sear them in the oil until browned on all sides. Remove the ribs and set aside.
Sauté the aromatics: In the same pot, add chopped onion, carrots, and smashed garlic cloves. Cook until fragrant and softened, scraping any browned bits from the bottom to add flavor.
Deglaze and add braising liquids: Pour in the spiced apple cider, scraping the pot to lift all the browned bits. Add beef stock, cinnamon sticks, star anise pods, and whole cloves. Return the short ribs to the pot.
Braise the short ribs: Cover the pot and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours until the short ribs are fall-off-the-bone tender.
Prepare the mashed sweet potatoes: While ribs are braising, boil peeled and cubed sweet potatoes in salted water until tender. Drain well, then mash with butter, minced rosemary, heavy cream, and salt. Whip until fluffy and creamy.
Serve: Plate a generous scoop of rosemary mashed sweet potatoes and top with braised short ribs. Spoon some of the rich cider-infused braising liquid over the top for extra flavor and moisture.

Notes

For deeper flavor, let the ribs marinate in the apple cider and spices for a few hours before cooking.
If you prefer a thicker sauce, reduce the braising liquid on the stovetop after removing the ribs.
Substitute beef stock with vegetable stock for a slightly lighter taste though it may affect richness.
To save time, sweet potatoes can be cooked in the microwave until soft before mashing.
Make sure to skim excess fat from the braising liquid before serving if desired.