Beer-Braised Short Ribs With Whipped Sweet Potatoes

Name: Beer-Braised Short Ribs With Whipped Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Short Ribs; 4 pounds bone-in beef short ribs; 1 (12 ounce) bottle dark beer; Kosher salt; Freshly ground black pepper; 3 tablespoons vegetable oil; 1 yellow onion, chopped; 2 celery stalks, chopped; 1 large carrot, peeled and chopped; 1 tablespoon tomato paste; 1 tablespoon all-purpose flour; 2 cups red wine; 2 fresh thyme sprigs; 2 bay leaves; 4 cups beef broth; Potatoes; 4 sweet potatoes, peeled and cubed; 1 cup half-and-half; 2 tablespoons unsalted butter; 1 pinch grated nutmeg; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

Short Ribs
4 pounds bone-in beef short ribs
1 (12 ounce) bottle dark beer
Kosher salt
Freshly ground black pepper
3 tablespoons vegetable oil
1 yellow onion, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
1 tablespoon tomato paste
1 tablespoon all-purpose flour
2 cups red wine
2 fresh thyme sprigs
2 bay leaves
4 cups beef broth
Potatoes
4 sweet potatoes, peeled and cubed
1 cup half-and-half
2 tablespoons unsalted butter
1 pinch grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1
Place the short ribs in a large, shallow dish. Pour the beer over the top and turn to coat. Cover with plastic wrap and chill in the refrigerator overnight.
2
Preheat the oven to 400u00b0F. Pat the ribs dry with paper towels and season on both sides with salt and pepper.
3
Heat the vegetable oil in a large saucepan over medium-high heat. Working in batches, add the short ribs to the pan and cook for about 4 minutes per side, until a golden brown crust forms. Transfer the short ribs to a plate and set aside.
4
Add the onion, celery, and carrots to the pot, season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are soft and caramelized. Add the tomato paste and flour and cook for about 1 minute, until well combined. Add the wine and cook for about 5 minutes, until the sauce thickens slightly. Add the beef broth, thyme, and bay leaves and stir to combine. Add the short ribs back to the pot. Bring the mixture to a boil, then cover the pot and transfer to the oven. Cook for about 3 hours, until the ribs are very tender.
5
Place the potatoes in a large saucepan and cover completely with cold water. Bring the potatoes to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a large bowl. Using a hand mixer, whip the sweet potatoes for about 30 seconds, until very smooth.
6
Meanwhile, bring the half-and-half and butter to a low simmer in a small saucepan over medium-low heat. Slowly stir the mixture into the whipped potatoes. Season with the nutmeg, salt, and pepper.
7
To serve, divide the whipped potatoes between 4 plates. Place the short ribs over the potatoes and spoon some of the sauce over the top.

1468

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Short Ribs, 4 pounds bone-in beef short ribs, 1 (12 ounce) bottle dark beer, Kosher salt, and more.

Yes, Beer-Braised Short Ribs With Whipped Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!