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.

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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)


  1. Heat oven to 300F
  2. Season the short rib all over liberally with salt and pepper
  3. In a dutch oven, sear the beef on all sides in a big glug of neutral oil over medium high heat
  4. Remove from the pan and add the wine to deglaze any browned bits
  5. Add the onion and garlic and rosemary if using
  6. Bring to a boil, reduce to a simmer and return the beef to the pan
  7. Cover and place in the oven and cook until fork tender, checking after 60 min
  8. Meanwhile scrub the sweet potatoes and prick all over with a fork
  9. Place on a baking sheet in the oven and let cook until fully tender
  10. When the sweet potato is soft, remove from the oven and peel away the skin
  11. 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
  12. Taste and adjust seasoning
  13. 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