Rosemary Cider Short Ribs with Maple Sweet Potato Puree

Instructions

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. 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.
4. Add the rosemary, cider, and maple to the pot. Cover and transfer to the preheated oven.
5. Bake for 2 hours, or until the meat is tender and falling off the bone.
6. While the short ribs are cooking, boil the sweet potatoes until tender.
7. Mash the sweet potatoes with butter and milk.
8. Serve the short ribs with the sweet potato puree.