Apple Cider Braised Short Ribs with Brown Butter Mashed Potatoes Recipe



30 minutes


3 hours 30 minutes


For the Short Ribs:

  • 2 tablespoons olive oil
  • 5 pounds beef short ribs
  • Kosher salt + pepper
  • 1 sweet onion, thinly sliced
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced or grated
  • 8 ounces cremini mushrooms, halved
  • 2 cups apple cider
  • 1 tablespoon fresh chopped thyme

For the Brown Butter Mashed Potatoes:

  • 4 large Idaho potatoes, peeled and quartered (I used Idaho, but you may sub Russet)
  • 2-4 garlic cloves, peeled (I used 4)
  • Salt
  • 8 tablespoons (1 stick) butter, browned
  • ¾ cup heavy cream

  1. Preheat the oven to 325 degrees F.
  2. Heat a large heavy bottom dutch oven over medium high-heat. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs from the pot.
  3. To the pot, add the onion and brown sugar; season with salt and pepper. Cook the onions until lightly caramelized, about 5 minutes. Add the garlic and mushrooms, cook another 30 seconds. Slowly pour in the apple cider. Stir in the thyme and then add the ribs back to the pot. Cover and place in the oven, cook for 2½ - 3 hours or until the meat shreds easily. Check once or twice while the ribs are cooking to make sure there is enough liquid. If needed, add ½ cup of water or cider to keep the ribs in liquid about 1/3 way up the pot.
  4. About 40 minutes before you’re ready to eat, make the potatoes. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
  5. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream and 2 teaspoons salt.
  6. In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
  7. Divide the mashed potatoes between plates and top with ribs. Enjoy!