Generously season the bone-in beef short ribs with salt and pepper. Heat olive oil in a large, heavy pot over medium-high heat, then sear the ribs until they’re browned on all sides, about 8-10 minutes.

In the same pot, add chopped onions and carrots, stirring occasionally for about 5 minutes until the onions turn translucent and golden. Then, toss in smashed garlic, cooking just until fragrant, about 1 minute.

Pour in the spiced apple cider, scraping the browned bits from the bottom. Next, pour in beef stock, and add cinnamon sticks, star anise pods, and whole cloves. Return the seared ribs to the pot.

Cover tightly and transfer to an oven preheated to 325°F (160°C). Braise for 2.5 to 3 hours, or until tender.

While the ribs braise, boil water in a large pot and cook peeled sweet potatoes until soft, about 15-20 minutes. Drain and mash.

Add butter, rosemary, heavy cream, and salt to the mashed sweet potatoes. Mash until fluffy and creamy.

To serve, place mashed sweet potatoes on plates, top with short ribs, and drizzle with cider sauce. Garnish with fresh rosemary.