Tender. Hearty. Irresistible.

If there’s one dish that feels like a warm hug in a bowl, it’s this Braised Short Rib with Sweet Potato Mash. Melt-in-your-mouth beef short ribs are slow-braised in red wine, balsamic, and herbs until rich and succulent, then served over creamy sweet potato mash with just a whisper of cinnamon. A spoonful of the glossy, reduced braising liquid brings everything together in the most elegant (yet rustic) way.

This is the kind of meal that’s made for special occasions, lazy Sundays, or when you just want to treat yourself to something unforgettable.

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Why You’ll Love It

• Fork-tender short ribs with deep, savory flavor
• Sweet potato mash for a cozy, naturally sweet base
• Rich red wine & balsamic sauce that’s good enough to lick the plate
• Perfect for entertaining or weekend dinners
• Garnished with capers & parsley for a pop of brightness

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Ingredients

For the Braised Short Ribs:

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• Salt and pepper
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 1 cup red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar

For the Sweet Potato Mash:

• 3 medium sweet potatoes, peeled and chopped
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• Salt and pepper, to taste
• Pinch of cinnamon (optional)

For Garnish:

• 1 tbsp capers
• 2 tbsp chopped fresh parsley

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Instructions

1. Braise the Short Ribs:

Preheat oven to 350°F (175°C). Season short ribs generously with salt and pepper.

In a large Dutch oven, heat olive oil over medium-high. Sear short ribs on all sides until nicely browned (about 4–5 minutes per side). Set aside.

In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until softened. Add garlic and cook for another minute.

Stir in tomato paste and cook for 2 more minutes to caramelize.

Deglaze the pot with red wine, scraping up any browned bits. Then add beef broth, balsamic vinegar, brown sugar, rosemary, thyme, and bay leaf.

Return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours, until the meat is fall-apart tender.

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2. Make the Sweet Potato Mash:

While the ribs are braising, boil the sweet potatoes in salted water for 15–20 minutes or until fork-tender.

Drain and return to the pot. Add butter, cream, salt, pepper, and a pinch of cinnamon (if using). Mash until smooth and creamy.

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3. Finish the Sauce:

Once the ribs are done, remove them from the pot and keep warm. Discard the bay leaf and herb stems.

Simmer the braising liquid over medium-high heat for 5–10 minutes, until it thickens into a rich sauce.

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4. Plate & Serve:

Spoon a generous heap of sweet potato mash onto each plate.

Top with a short rib, then drizzle the sauce over the top.

Garnish with capers and fresh parsley for that final, flavor-packed touch.

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Recipe Notes

• Red wine: Use a dry red like Cabernet, Syrah, or Merlot.
• Make ahead: The ribs can be made a day ahead and reheated. They get even better overnight!
• For extra richness: Add a pat of butter to the sauce while reducing for a glossy finish.

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Prep Time: 30 minutes

Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4
Calories: ~620 per serving

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This Braised Short Rib dish is what comfort food dreams are made of—rich, savory, a little sweet, and impossibly tender. Whether you’re making it for guests or for a quiet night in, it’s guaranteed to impress.

Enjoy every bite—you deserve it!