Braised Short Ribs with Gingered Sweet Potato Mash & Cherry Barbeque Sauce Recipe

Perfect for chasing the chill in the air, this hearty, multi-layered entrée comes from The Dining Room at The Inn on Biltmore Estate.

Wine Pairing Suggestion: We suggest pairing it with The Hunt Sonoma County Red Blend 2020.

Savor these hearty braised short ribs from the chefs at The Inn on Biltmore Estate.

Braised Short Ribs with Gingered Sweet Potato Mash and Cherry Barbeque Sauce

Total time: 4 hours Serving Size: 4 people

Ingredients:

• 6 pounds (4 pieces) beef short ribs
• 2 tablespoons vegetable oil
• ½ pound carrots, peeled and chopped
• ½ pound celery, chopped
• ½ pound white onions, peeled and chopped
• 2 quarts beef stock
• 2 ounces fresh thyme

Cherry Barbecue Sauce

• 1 tablespoon molasses
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• ½ cup dried sweet cherries
• Salt and pepper to taste

Sweet Potato Mash

• 2 pounds sweet potatoes, peeled and diced
• 1 tablespoon fresh ginger, minced
• ½ cup heavy cream
• 2 tablespoons butter
• ¼ cup honey
• Salt and pepper to taste

Instructions:

• Preheat oven to 275 degrees.  Season shortribs with salt and pepper.  Heat oil in a large heavy pan.  Brown short ribs on all sides, remove.  Add carrots, celery, and onion to a hot pan;  cook until just brown. Return short ribs to the pan along with thyme and beef stock.  Cover pan, and place in hot oven. 
• Braise for 3 hours, or until meat is extremely tender and falls away from the bone. Remove meat to a covered platter, and keep warm. Strain and reserve cooking liquid.
• In a medium saucepan, bring the reserved cooking liquid to a simmer.  Reduce until halved in volume.  Stir in molasses, tomato paste, brown sugar, vinegar, and dried cherries.  Bring to a boil, reduce heat to low, and simmer for 15 minutes.  Season to taste with salt and pepper.
• Bring heavy cream and butter to a simmer.  Bring to boil a large pot of salted water.  Add diced sweet potatoes.  Cook until sweet potatoes are tender.  Drain. Run cooked potatoes through a food mill or ricer.  Stir in warmed cream and butter along with minced ginger and honey.  Season to taste with salt and pepper.
• To serve:  Divide sweet potatoes between 4 plates.  Place one short rib atop each portion of sweet potatoes. Sauce the beef with the cherry barbeque.