Rosemary Cider Short Ribswith Maple Sweet Potato Puree
- 2 hr 30 min
- Serves 4
- 5 ingredients
30 minutes to prep, 2 hours to cook. A delicious and comforting fall recipe featuring short ribs, rosemary, cider, maple, and sweet potatoes.
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Method
Preheat the oven to 300°F (300°F).
Season the short ribs with salt and pepper.
In a large Dutch oven, heat some oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side.
Kitchen notes · Added by ReelsMeals: Short ribs brown on every side. Turn them so each face develops color.
Add the rosemary, cider, and maple to the pot. Cover and transfer to the preheated oven.
Bake for 2 hours, or until the meat is tender and falling off the bone.
Kitchen notes · Added by ReelsMeals: Meat falls from the bone. Continue braising until the ribs are tender.
While the short ribs are cooking, boil the sweet potatoes until tender.
Kitchen notes · Added by ReelsMeals: Sweet potatoes are tender before mashing. Drain well so the puree stays thick.
Mash the sweet potatoes with butter and milk.
Kitchen notes · Added by ReelsMeals: Sweet potatoes mash into a smooth puree. Mash while warm for an even texture.
Serve the short ribs with the sweet potato puree.
Tips while you cook
- Sear before baking
- Brown the short ribs in the Dutch oven before adding liquid and transferring to the oven.
- Keep the pot covered
- Cover the Dutch oven when it goes into the oven to retain moisture during the 2‑hour bake.
- Boil potatoes while ribs cook
- Start boiling the sweet potatoes as soon as the ribs are in the oven.
- Mash with butter and milk
- Combine butter and milk into the boiled sweet potatoes.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Where this recipe comes from.
The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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