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Braised Short Ribs Over Sweet Potato Puree | Kita Roberts GirlCarnivore

Braised Short Ribs over Sweet Potato Puree

Braised short ribs is a slow cooker dish that brings out the bold flavor of short ribs. Serve over creamed sweet potato puree for a hearty meal. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 hours
15 minutes
Total Time 10 hours 15 minutes
Servings 4
Calories 1137kcal


  • 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.



To make Whole30 Compliant, omit the flour and use arrowroot powder for thickener. Replace the stout with bone broth instead. Add a dash or two of coconut aminos to bump the flavor.
From Slow Cooker Revolution


Calories: 1137kcal | Carbohydrates: 80g | Protein: 70g | Fat: 57g | Saturated Fat: 30g | Cholesterol: 238mg | Sodium: 910mg | Potassium: 2592mg | Fiber: 11g | Sugar: 17g | Vitamin A: 50990IU | Vitamin C: 21.9mg | Calcium: 153mg | Iron: 10mg