Braised Short Ribs and Purple Sweet Potatoes

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We got a wild cold snap here in Texas with some rather unusual winds. Towards the end of the season when you’re saying goodbye to winter. Goodbye to cold nights, crisp air , comfort food and sweaters and a hello again and welcome to summer. Here welcomes heat, humidity and everyone’s favorite mosquitos.To me these kind of days like today, can be a perfect opportunity to get in some last minute comfort foods of the season. That I thought I would only be seeing again till next year.

Enter short ribs, I love short ribs but I actually love oxtails more. When I cant find oxtails my go to is always short ribs. They are similar in taste and texture to me and I already had them in the fridge. So its a win! Plus I had purple sweet potatoes I just got in from the store that I had to do something with. If you’re not familiar with purple sweet potatoes to me they taste like cake. They are super sweet, texturally similar to your standard sweet potato and just really pleasing to the eye.

This was the perfect way to kick off this cool weekend I’m sure it’ll be humid and hot tomorrow. Cheers!


  • 3lb short ribs
  • 1 purple sweet potato, medium dice
  • 1 yellow onion, medium diced
  • 1/4c dried shitake mushrooms
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1/4lb bacon
  • 2Tb garlic
  • 2bay leaves
  • 1Tb Dijon mustard
  • 2c red wine
  • 2 sprigs thyme
  • 1 can stewed tomatoes
  • 2Tb butter
  • vegetable oil
  • Salt
  • Pepper


  • In a cast iron pot, heat pan on medium-high heat. Add in enough vegetable oil to lightly coat pan.
  • Season with salt and pepper Sear short ribs on all sides . Till deep brown. Remove from pan.
  • Drain excess fat. Add in bacon and cook till crispy. Reserve on plate with short ribs.
  • Add in onions, celery, carrots, and sweet potatoes. Sweat for about 5 minutes over medium heat. Season with salt and pepper.
  • Add in garlic, bay leaves, thyme, mushrooms, red wine, tomatoes and Dijon. Season lightly with more salt and pepper.
  • Return bacon and short ribs back into pan. Bring to a boil and reduce to a simmer for 2 and half hours.
  • At the very end once the meat is fall off the bone tender. Adjust seasoning adding more salt and pepper if needed. Finish with butter and serve over your favorite comforting side.

10 responses to “Braised Short Ribs and Purple Sweet Potatoes”

  1. Short ribs are so good! My husband doesn’t want me to make them because he says they’re fatty. Boy is he missing out!

  2. You really outdid yourself! This meal is like something I’d want after a long day on vacation. 👍🏻

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