Braised Short Ribs over Sweet Potato Mash
Short ribs takes is a low and slow cooking cut, so be prepared to let it go for at least an hour and a half, which will give you plenty of time to work up an appetite.
Ingredients
1 lb beef short rib
2 cups red wine or sweet apple cider
1 onion, sliced into chunks
2 cloves garlic, smashed
2 sprigs rosemary (optional)
3 lbs sweet potatoes
2 oz butter
1/2 tsp chili flake (optional)
Method
- Heat oven to 300F
- Season the short rib all over liberally with salt and pepper
- In a dutch oven, sear the beef on all sides in a big glug of neutral oil over medium high heat
- Remove from the pan and add the wine to deglaze any browned bits
- Add the onion and garlic and rosemary if using
- Bring to a boil, reduce to a simmer and return the beef to the pan
- Cover and place in the oven and cook until fork tender, checking after 60 min
- Meanwhile scrub the sweet potatoes and prick all over with a fork
- Place on a baking sheet in the oven and let cook until fully tender
- When the sweet potato is soft, remove from the oven and peel away the skin
- Transfer the flesh of the sweet potato to a bowl, add the butter and chili flake along with a big pinch of salt and mash
- Taste and adjust seasoning
- Serve the short rib nestled in a mound of sweet potato mash and topped with a spoonful of the red wine sauce and a green or cabbage salad on the side
