Braised Short Rib with Sweet Potato Mash
Ingredients:
For the Braised Short Ribs:
4 bone-in beef short ribs
2 tablespoons olive oil
Salt and pepper to season
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed
1 cup red wine
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
For the Sweet Potato Mash:
3 medium sweet potatoes, peeled and chopped
2 tablespoons unsalted butter
¼ cup heavy cream
Salt and pepper to taste
Pinch of cinnamon (optional)
For Garnish:
1 tablespoon capers
2 tablespoons fresh parsley, chopped
Instructions:
Prepare the Short Ribs:
Preheat the oven to 350°F (175°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown short ribs on all sides (about 4-5 minutes per side). Remove and set aside.
Create the Braising Liquid:
In the same pot, add onion, carrots, and celery, cooking until softened (about 5 minutes).
Stir in garlic and cook for 1 more minute.
Add tomato paste and cook, stirring, for another 2 minutes.
Pour in red wine, scraping up any browned bits from the bottom of the pot.
Add beef broth, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf. Stir to combine.
Braise the Short Ribs:
Return short ribs to the pot, ensuring they’re submerged in the liquid.
Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Make the Sweet Potato Mash:
While the ribs cook, boil the sweet potatoes in salted water until tender (about 15–20 minutes).
Drain and return potatoes to the pot.
Add butter and heavy cream, mashing until smooth and creamy. Season with salt, pepper, and a pinch of cinnamon if desired.
Finish the Dish:
Once the short ribs are done, remove them from the pot and set aside.
Reduce the braising liquid over medium-high heat until thickened, about 5–10 minutes.
Spoon the sweet potato mash into the center of a plate or bowl.
Place the short rib on top and spoon over the caramelized sauce.
Garnish & Serve:
Sprinkle capers and fresh parsley over the top for a burst of color and flavor.
Serve immediately, enjoying the rich, indulgent flavors in a cozy, rustic setting.