JesseEatzTender, melt-in-your-mouth beef short ribs slow-braised in a rich aromatic broth, served over a silky, nutrient-dense sweet potato mash.
Season short ribs generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat.
Sear the ribs on all sides until a deep, dark brown crust forms. Remove and set aside.
Don't rush the sear; that crust is where the deep flavor lives.
In the same pot, sauté onions and garlic until softened. Return ribs to the pot and add beef stock and thyme.
Cover and simmer on low heat (or in a 325°F oven) for 3 hours until the meat is fork-tender.
While ribs braise, boil sweet potatoes in salted water until tender. Drain and mash with butter and a splash of braising liquid.
Serve the short ribs over the sweet potato mash, drizzled with the reduced braising juices.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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