This Braised Short Ribs Over Sweet Potato Puree recipe is the best way to enjoy short ribs! They’re loaded with flavor, rich and buttery, and topped with creamy sweet potato puree and a perfect serving of roasted bone marrow!
Can we just talk about how good short ribs can be? When done right (and don’t even bother eating them unless done right) short ribs dissolve under your fork and are one of the most tender and flavor-packed cut there is.
To create the perfect fall-off-the-bone short rib, you want to layer on the flavors, nice and slow, in subtle ways that build over time. This isn’t a hot and steamy love affair on the kitchen counter, this is a well-thumbed romance novel of earned affection.
Trust me, some things are worth waiting for.
What you need to make this recipe
- Short Ribs – use bone on English style. You’ll need about 4 bones for this recipe.
- Vegetable Oil – used to sear the meat before adding it to the slow cooker to give it that crispy exterior.
- Salt and Pepper – a simple seasoning duo that helps bring the other already present flavors in the dish. The pepper also gives a subtle spicy flavor.
- Onion, Carrot, and Celery – this trio of veggies is a classic used in cooking called a “mirepoix.” In this recipe, it’s simmered with the other ingredients to add flavor, then discarded.
- Tomato Paste and Flour – whisked together to act as a thickener for the sauce. You can also use arrowroot powder if preferred.
- Stout – I usually use coffee stout but you can use any other dark stout that works for you. If you don’t want to use stout, replace it with 3 tablespoons of coconut Aminos and 1 additional cup of broth.
- Balsamic Vinegar – balsamic vinegar adds so much tangy flavor while also breaking down the meat for a more tender texture.
- Chicken Broth – acts as the base for the sauce and adds so much flavor to the meat.
- Bay Leaves – add a subtle undertone of herbaceous, slightly floral flavors which helps to heighten the flavor of the sauce. Don’t forget to remove them before serving!
- Thyme and Parsley – use fresh herbs for the best flavor.
For the Sweet Potato Puree
- Sweet Potatoes – be sure to peel and dice your potatoes so they cook quickly for the puree.
- Salt and Pepper – enhances flavor and adds a kick of heat.
- Ghee – I like to use ghee for a richer flavor but feel free to use regular unsalted butter if preferred.
- Cream – coconut cream will work as well.
How to make braised short ribs over sweet potato puree
You’ll start by trimming the meat from the bones and placing the bones in a heat-safe dish. Cook the bones in a microwave for 10-15 minutes until browned, then place them in the slow cooker.
Pat the beef dry with a paper towel, then season it with salt and pepper.
Heat a skillet over medium-high heat, add in 1 tablespoon of oil, then add in the beef and brown on all sides. Transfer the browned beef to the slow cooker.
In the same pan, add in more oil, then sauté the onion, carrot, and celery for 5-7 minutes. Stir in the garlic, tomato paste, and flour, and cook for another minute. Slowly whisk in the ale, stirring until slightly thickened, then stir in the balsamic vinegar. Turn off the heat and allow the liquid to settle.
To the slow cooker, add the veggies and liquid, then the chicken broth, bay leaves, and thyme. Cover and cook on low for 9-10 hours.
After it’s cooked, remove the lid and skim the fat from the surface. Discard. Using a slotted spoon, remove the bones and beef from the cooking liquid. Discard the veggies.
Pour the cooking liquid through a strainer into a clean pot. Cook at a simmer until reduced by half.
Make the sweet potato puree by boiling the diced sweet potatoes until fork tender. Whip the potatoes with butter and cream until smooth and fluffy, then season with salt and pepper.
Serve the sweet potato puree with hot short ribs and the reduction sauce, then garnish with freshly chopped parsley.
How to buy short ribs
When you’re buying short ribs, look for bone-on English style. English-style ribs tend to hold their shape during a long cook time. Bone-on cook more evenly and have more flavor!
If you prefer boneless, that will work as well, but the flavor won’t be quite as good.
What is braising?
Braising is a two-part cooking process that involves an initial sear followed by a long, low, and slow cook time.
The benefit to braising is that it results in tender, moist, and flavorful meat! The initial sear creates a crust and flavor base, while the slower cook time tenderizes the meat for a fall-off-the-bone texture.
Do you have to braise short ribs?
Not necessarily, but due to the high-fat content, slow braising is perfect for thicker short ribs. The slow cooker allows the fat to render and melt through the meat, keeping the ribs moist and saturating them with flavor.
When it’s ready to serve, the meat should practically melt beneath a slight touch!
Should you peel potatoes for sweet potato puree?
Yes, I definitely recommend peeling the potatoes. Potato peel can become chewy when it’s cooked which isn’t very pleasant, especially when pureed. For a smoother, creamier puree, peel the potatoes!
You can serve these short ribs and sweet potato puree next to a side salad, a pile of roasted or steamed veggies, or a slice of crusty bread to sop up the sauce!
How to store
Leftovers will last in an airtight container in the fridge for up to 3 days or in the freezer for 3-4 months.
To reheat, thaw the ribs in the fridge if frozen then microwave or warm on the stove until heated through.
More Short Rib Recipes You’ll Love
- Easy Grilled Korean Short Ribs
- Stout Braised Short Ribs Over Potato Gnocchi with Irish Cream Sauce
- Bourbon Braised Short Ribs with Honey and Fig Mac and Cheese
- Short Rib Burgers with Lemongrass and Fennel Slaw
If you’ve tried my Whole30 Approved Braised Short Ribs over Sweet Potato Puree recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
Braised Short Ribs over Sweet Potato Puree
- crock pot
- 4 lbs short ribs about 4 bones, bone on English style
- 2 tablespoon vegetable oil
- salt and pepper to taste
- 1 onion diced
- 1 carrot peeled and diced
- 1 celery stalk trimmed and chopped
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 2 tablespoon flour for whole 30, use arrowroot powder
- 1 cup stout coffee stout or other dark stout, or omit and replace with 3 tablespoon coconut aminos and 1 additional cup broth
- 1 tablespoon balsamic vinegar
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon thyme preferably fresh cut
- parsley fresh cut for garnish
For the Sweet Potato Puree
- 3 lbs sweet potatoes peeled and diced
- salt and pepper
- 4 tablespoon ghee
- 1 tablespoon cream if on whole 30, use coconut cream
- Carefully, trim the meat from the bones and place the bones in a heat safe dish.
- Cook the bones in a microwave for 10 to 15 minutes, flipping once or twice, until browned.
- Place in the slow cooker.
- Meanwhile, pat the beef dry with a paper towel and heat a skillet over medium-high heat.
- Season the beef liberally with salt and pepper.
- Add the 1 tablespoon oil to the hot pan and swirl to coat. Place the beef in the skillet and brown on all sides. Place in the slow cooker.
- In the same pan, add the remaining oil.
- Saute the onion, carrot, and celery for 5 to 7 minutes, until soft.
- Stir in the garlic, tomato paste, and flour, cooking for a minute longer.
- Slowly whisk in the ale, scraping up any accumulated brown bits on the bottom of the pan.
- Whisk until slightly thickened and stir in the balsamic vinegar.
- Turn off the heat and allow the liquid to settle.
- Add the veggies and liquid to the slow cooker. Stir in the chicken broth, bay leaves, and thyme.
- Cover and cook on low for 9 to 10 hours.
- Skim the fat from the surface and discard. With a slotted spoon, remove the bones and beef from the cooking liquid.
- Discard the veggies.
- Pour the cooking liquid through a strainer into a clean pot.
- Cook at a gentle simmer over medium-low heat, until reduced by half.
- Meanwhile, make the sweet potato puree.
- Boil the diced sweet potatoes for 7 to 10 minutes in a large pot of salted water. Drain when fork tender.
- Whip the sweet potatoes with butter and cream until smooth and fluffy. Season with salt and pepper as desired.
- Serve sweet potatoes with hot short ribs and reduction sauce.
- Garnish with freshly chopped parsley.