Description
Apple Cider Braised Short Ribs are a comforting and hearty dish, perfect for the fall season.
Ingredients
Scale
- 3 lbs Beef Short Ribs
- Salt
- Pepper
- 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
- 4 Sweet Potatoes, peeled and cubed
- 4 tbsp Butter
- 2 tsp Fresh Rosemary, minced
- ½ cup Heavy Cream
- Salt, to taste
Instructions
- Pat the beef short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs for 4-5 minutes on each side until golden-brown. Transfer the ribs to a plate.
- In the same pot, add chopped onion, carrots, and smashed garlic. Sauté over medium heat for 6-8 minutes until softened and fragrant.
- Pour in spiced apple cider, scraping up browned bits from the pot. Add beef stock, cinnamon sticks, star anise pods, and whole cloves. Return the seared ribs to the pot, ensuring they are covered with the liquid.
- Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the ribs are fork-tender.
- Bring a medium pot of salted water to a boil. Add peeled and cubed sweet potatoes and cook for 15-20 minutes until fork-tender. Drain and return to the pot.
- Add butter and heavy cream to the drained sweet potatoes. Mash until smooth and creamy, adding minced rosemary and salt to taste.
- Serve rosemary mashed sweet potatoes on each plate, topped with braised short ribs and drizzled with the apple cider sauce.
Notes
- Prep Time: 30 min
- Cook Time: 180 min
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 150 mg
Keywords: Apple Cider, Braised Short Ribs, Fall Recipe