Beer-Braised Short Ribs with Whipped Sweet Potatoes

By Riley Wofford
January 1, 2014
8 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Slow-braised, beer-marinated beef short ribs on a bed of buttery whipped sweet potatoes. Riley Wofford

Serves: 4

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
  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 400°F. 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.


  • 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 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.
  2. 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.
  3. 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.

More Great Recipes: