Short Ribs with Sweet Potato and Lemony Onions

A bed of sweet potatoes holds tender, flavorful short ribs, perfectly seasoned with pasilla chilies, charred tomatillos, and tequila.

Submitted By: Eduardo Morali

Yield:

4 servings

Total Time:

9 Hours

Print:

8.5x11

Difficulty:

Advanced

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Short Ribs

Preheat oven to 110°C (225°F). Season short ribs with salt and pepper.
Heat a large dutch oven over high heat and add oil.
Gently place ribs into the dutch oven and sear on all sides until golden.
Set ribs aside. Add carrots, onions, garlic, and celery to the dutch oven and caramelize. Deglaze with white wine.
Add stock, pasilla chilies, piloncillo, beer, tequila, and tomatillos. Bring to a boil.
Reduce heat and return ribs to the sauce.
Cover and cook in the preheated oven for 8 hours.
Remove short ribs and set aside. Place cooking liquid over medium heat and simmer until reduced by half.
Place remaining cooking liquid into the Vitamix container and secure the lid.
Select Variable 6 and Pulse 10 times to create a chunky sauce.
To plate, place sweet potato mixture on center of the plate, topped with short ribs. Garnish with sauce and onion mixture.

Warm butter and heavy cream in a small saucepan.
Place roasted sweet potatoes and cream mixture into the Vitamix container and secure the lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 45 seconds, or until desired consistency is reached.
Transfer sweet potato puree to a small saucepan and keep warm until ready to serve.