This recipe is just delicious and a wonderfully comforting combination of flavors. The fall-off-the-bone beef tumbles into the spicy sweet potatoes in a happy union. Season your short ribs ahead of time and be sure to sear them in batches, giving them time to develop a lovely crust on the outside.
Click here for the recipe for the short ribs from The New York Times.
Click here for the sweet potato purée.