I’m going to go ahead and say this month’s bonus recipe might be my favorite recipe I’ve made… ever. Inspired by last year’s maple balsamic pot roast and my favorite pomegranate braised short ribs, these melt-in-your-mouth short ribs are the ultimate easy but fancy meal perfect for the cozy season. And yes, slow cooker instructions are included in the full recipe!
This recipe was developed with Thanksgiving and the holidays in mind, providing a high reward to effort ratio (aka tastes elevated and unique but doesn’t require standing over the stove all day!!). Similarly to my miso apple cider roasted chicken from last month, I want you all to feel empowered to get out of your comfort zones in the kitchen. That doesn’t have to mean taking on an extremely challenging or technical recipe though, it means experimenting with proteins, flavors, and methods you might not have dipped your toes into before.
I know that making these rosemary cider short ribs with maple sweet potato puree is going to make you feel more confident in the kitchen AND wow your family, friends, guests… whoever you’re cooking for. Whether it’s for Thanksgiving, a dinner party, special meal with family, or date night dish, I can’t wait for you to try it!!
In addition to today’s recipe, we have a simple dinner meal plan for next week and the final week of the November meal prep plan to cover you for breakfast and lunch (breakfast is a crowd-friendly casserole!). Since we’re heading into the week of Thanksgiving and meal time might look a little bit different, this plan works with that in mind—there’s a simple sheet pan meal, easy, crowd-pleaser baked tacos, and a low-prep one-pot meal. All are great to feed a small crowd if needed, or just easy options to put lunch or dinner on the table during a busy week.
Rosemary Cider Short Ribs with Maple Sweet Potato Puree
serves 6 | prep time: 40 min | cook time: 3 1/2 hours
Gluten-free, nut free, dairy-free option, plant-based swap suggestions provided
