Beef Short Ribs with Creamy Sweet Potatoes & Roasted Carrots
Ingredients:
For the Short Ribs:
4 beef short ribs
1 tbsp smoked paprika
1 tbsp garlic powder
Salt and pepper to taste
2 tbsp olive oil
For the Creamy Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 tbsp butter
1/4 cup heavy cream
Salt and pepper to taste
For the Roasted Carrots:
4 large carrots, peeled and sliced lengthwise
1 tbsp olive oil
Salt and pepper to taste
Fresh thyme for garnish
Instructions:
Prep the Ribs:
Mix smoked paprika, garlic powder, salt, and pepper together. Rub this seasoning mix all over the short ribs.
Brown the Ribs:
In a heavy skillet, heat olive oil over medium-high heat. Sear the ribs on all sides until golden brown, about 3 minutes per side.
Slow Cook the Ribs:
Place the seared ribs in a slow cooker or a covered oven dish. Cook on low for 6-8 hours in the slow cooker or at 325°F (163°C) in the oven for about 3 hours, until the meat is tender and nearly falling off the bone.
Roast the Carrots:
Toss carrots with olive oil, salt, and pepper. Arrange on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
Prepare the Creamy Sweet Potatoes:
Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add butter, heavy cream, salt, and pepper to the sweet potatoes. Mash until smooth and creamy.
Assemble and Serve:
Place a hearty scoop of creamy sweet potatoes on each plate, top with a tender short rib, and arrange roasted carrots alongside.
Garnish with fresh thyme to bring a bright, aromatic touch to the dish.
This hearty meal combines the deep, rich flavors of the beef with the sweet, mellow creaminess of the sweet potatoes and the earthy goodness of roasted carrots. Perfect for a comforting dinner
Beef Short Ribs with Creamy Sweet Potatoes & Roasted Carrots
