This recipe for short ribs is just delightful with the accompaniment of pluots and sweet potatoes.
If you have some ribs in your freezer or recently harvested a wild boar or elk, try this sweet and savory short rib recipe compliments of Mountain Skillet.
This is a beautiful cooking blog created by a beautiful person and I cook using her tips as frequently as possible. Amy makes some pretty incredible meals using really quality meats and unique combinations of colors and tastes.
We are closing in on the end of pluot season, so try this recipe before it’s time to cook with winter fruits.
Short Ribs with Sweet Potatoes, Sage and Pluots
- 5-8 short ribs
- 1 medium red onion, diced
- 3 medium carrots, diced
- 1 tbsp flour
- 2 cups good red wine
- 2 cups beef broth
- salt & pepper
- 1 1/2 tbsp butter
- 3 sprigs rosemary & sage
- salt & pepper
- Olive oil
- Lemon juice
- Pluots, diced
- Sweet potatoes
Preheat the oven to 350 degrees.
Coat the ribs in salt and pepper and a cover lightly with flour. Heat the butter in a pan and brown the ribs on each side, about a minute each. Set the ribs aside and put the onion and carrot into the heated pan. Turn heat down and thoroughly cook the onions down.
Give the onions at least 15 minutes. More time equals more flavor when it comes to the onions in this recipe.
Add red wine and beef broth and bring back up to a boil. Put the ribs back into the liquid, add the herbs and cover with a lid or tin foil. Cook in oven for 2- 2 1/2 hours.
In the meantime, cut the sweet potatoes into rounds or cubes and begin baking for about an hour. Drizzle olive oil, some lemon juice and some more herbs. Return to the oven until the herbs are crispy.
The ribs and potatoes will be done at around the same time. Garnish with pluots and serve with a nice salad or some other pretty veggie and nice big glass of wine.
Check out more recipes
Let us know if you try this one out in the comments below.