Beef Short Ribs with Chipotle Smashed Sweet Potatoes
This Beef Short Rib with Chipotle Smashed Sweet Potatoes is just so dreamy. I realize that may be a weird way to describe this dish but I am just kind of obsessed with how these images turned out. I also have a slight obsession with spicy sweet potatoes so these chipotle smashed sweet potatoes are one of my absolutely favorite sides right now.
PREP TIME
35 minutes
COOK TIME
3 minutes
INGREDIENTS
19
Serves: 2-4
Ingredients
- 2 lb2 lb2 lb Beef Short Ribs, boneless or bone in
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil, for the short ribs
- 1 tsp1 tsp1 tsp Chili Powder, for the short ribs
- 0.5 tsp0.5 tsp0.5 tsp Cumin, Ground, for the short ribs
- 0.5 tsp0.5 tsp0.5 tsp Cocoa Powder, for the short ribs
- 0.5 tsp0.5 tsp0.5 tsp Smoked Paprika, for the short ribs
- 0.5 tsp0.5 tsp0.5 tsp Oregano, Dried, for the short ribs
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper, for the short ribs
- 1 tsp1 tsp1 tsp Himalayan Pink Salt, for the short ribs
- 2 clove2 clove2 clove Granulated Garlic, for the short ribs
- 1 whole1 whole1 whole Red Onion, chopped and for the short ribs
- 2 cup2 cup2 cup Beef Bone Broth, for the short ribs
- 2 lb2 lb2 lb Sweet Potato, cut in to large pieces
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted, for the smashed sweet potatoes
- 3 Tbsp3 Tbsp3 Tbsp Coconut Milk, or cream and for the smashed sweet potatoes
- 2 Tbsp2 Tbsp2 Tbsp Chipotle Peppers in Adobo Sauce, chopped and for the smashed sweet potatoes
- 0.25 cloves0.25 cloves0.25 cloves Cilantro, freshly chopped and for the smashed sweet potatoes
- 0.5 tsp0.5 tsp0.5 tsp Granulated Garlic, for the smashed sweet potatoes
- 1 tsp1 tsp1 tsp Himalayan Pink Salt, for the smashed sweet potatoes
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 and heat a large enamel or cast iron Dutch oven on the stove to medium-high heat and add the olive oil.
- Mix together the chili powder, cumin, cocoa powder, paprika, oregano, black pepper and salt in a bowl. Sprinkle the rub on the short ribs and rub it on to the meat.
- Place the short ribs in the hot oil and sear for 2-3 minutes a side and then remove from the pan and place on a plate.
- Add the onion and garlic to the pan and saute' for about 2 minutes and then add the broth.
- Place the short ribs back in the dutch oven and put a lid on it and let it slow cook in the oven for 2.5-3 hours or until meat is tender and falling apart.
- Heat a large pot of water to medium-high heat and add the sweet potatoes and let boil for 25-30 minutes or until they are softened. Drain the potatoes in to a colander and let cool slightly. Remove the peel and then put the sweet potatoes in to a large bowl.
- Add the butter, coconut milk, cilantro, chipotles, garlic and salt and mash the mixture with a hand or stand mixer and mix until creamy.
- Add some smashed sweet potatoes to a small cast iron skillet or server (optional) and top with the short rib, jicama, cilantro, jalapeno and lime.
Notes
Optional Toppings: Julienned Jicama Jalapeno Cilantro Lime You can also use bone-in short ribs but you may need closer to 3 pounds since the bone adds weight.
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About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2109 |
| Fat: | 115 g |
| Carbohydrates: | 168 g |
| Protein: | 103 g |
| Cholesterol: | 365 g |
| Sodium: | 2641 mg |
| Fiber: | 29 g |
| Sugars: | 54 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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