Tannat-Braised Short Ribs with Sweet Potato Mash

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fall-apart tender short ribs simmered in Uruguayan Tannat wine and served with creamy sweet potato puree. This Uruguayan-inspired one-pot recipe, ready in about 170 minutes, pairs beef short ribs, Tannat wine, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 145 min Serves 4 Uruguayan cuisine 780 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season short ribs with 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven, heat 1 tbsp butter over medium-high heat until shimmering. Sear ribs for 4 minutes per side until browned.
  2. Step 2: Add chopped onion, carrots, and 3 minced garlic cloves to the pot. Cook for 3 minutes until softened.
  3. Step 3: Pour in 1 cup Tannat wine, scraping the browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and braise for 2 hours until meat pulls away from bone.
  4. Step 4: While ribs braise, peel and cube sweet potatoes. Boil in salted water for 20 minutes until fork-tender. Drain and mash with 2 tbsp butter, 1/4 cup heavy cream, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  5. Step 5: Remove ribs from braising liquid and let rest. Strain the liquid through a fine-mesh sieve, discard solids, and simmer uncovered for 15 minutes to reduce by half. Serve ribs with sweet potato mash and reduced sauce.

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