Rosemary Braised Short Ribs with Brown Butter Mashed Sweet Potatoes

A Cozy, Nutrient-Forward Winter Dinner

There are meals that feel like a soft pause at the end of the day. This is one of them. Slow-braised short ribs, brown butter mashed sweet potatoes, tender vegetables, rosemary, and bone broth come together in one deeply comforting bowl.

Why this recipe feels grounding and nourishing

• Short ribs: complete protein and naturally occurring collagen

• Bone broth: minerals, gelatin, and restorative depth

• Carrots, celery, onion: fiber and antioxidants that melt into the sauce

• Garlic + tomato paste: immune-supportive elements and savory umami

• Sweet potatoes: vitamin A, potassium, fiber, and slow-digesting carbs

• Brown butter: toasted richness that supports absorption of fat-soluble vitamins

• Rosemary: herbal lift, antioxidants, and gentle digestive support

Rosemary has long been appreciated for its aroma and its ties to remembrance and clarity. It also has personal meaning for me—my maiden name means rosemary—so this herb has followed me long before it became a staple in my kitchen. It brings brightness to slow-cooked meals and keeps the dish balanced rather than heavy.

This recipe is nutrient-dense, deeply satisfying, and even better the next day. It serves two generously with leftovers that warm up beautifully.

Serves: 4 with leftovers (maybe)
Ideal for: 3–3½ lbs short ribs

Ingredients

Short Ribs

• 3–3½ lbs beef short ribs, English cut

• 1 tbsp olive oil

• 1 large yellow onion, diced

• 3 large carrots, diced

• 3 celery stalks, diced

• 6 garlic cloves, smashed

• 2 tbsp tomato paste

• 1–2 tbsp flour or gluten-free Cup4Cup

• 2 tbsp apple cider vinegar

• 2 cups quality bone broth

• 2 rosemary sprigs

• 2 bay leaves

• 1 tsp sea salt, plus more to taste

• ½ tsp cracked black pepper

Brown Butter Sweet Potatoes

• 3 large or 5 small sweet potatoes, cut into chunks (skin on)

• 1–2 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp black pepper

• 4–5 tbsp brown butter

• ¼–½ cup bone broth or milk of choice

Instructions

Braised Short Ribs

1. Heat oven to 325°F.

2. Pat short ribs dry; season with salt and pepper.

3. Warm olive oil in a Dutch oven. Sear ribs on all sides until browned. Set aside.

4. Add onion, carrots, and celery. Cook 5–7 minutes until softened.

5. Add garlic and tomato paste; cook 1 minute.

6. Sprinkle flour over vegetables and stir 1 minute to coat.

7. Deglaze with apple cider vinegar, scraping up browned bits.

8. Add bone broth, rosemary, and bay leaves. Nestle ribs back in.

9. Bring to a gentle simmer (3–5 minutes).

10. Cover and transfer to the oven. Braise 2½–3 hours until very tender.

11. Remove ribs to a plate; let cool slightly.

12. Shred meat, discarding bones and large pieces of fat.

13. Return shredded meat to the pot and mix with vegetables and braising liquid.

14. Taste and adjust seasoning. Keep warm or store for later.

Brown Butter Sweet Potatoes

1. Heat oven to 400°F.

2. Toss sweet potatoes with olive oil, salt, and pepper.

3. Roast 35–45 minutes until tender.

4. Brown the butter in a small saucepan until golden and fragrant; remove from heat.

5. Mash roasted sweet potatoes while warm.

6. Add brown butter and ¼–½ cup bone broth or milk, adjusting for creaminess.

7. Season to taste.

To Serve

Spoon the mashed sweet potatoes into shallow bowls. Top with shredded short ribs and vegetables. Finish with a ladle of the rosemary-infused braising liquid.

Macro:

• Protein: 38–42 g

• Fat: 42–50 g

• Carbohydrates: 36–44 g

• Fiber: 5–7 g