Beer-Braised Short Ribs with Whipped Sweet Potatoes

For the short ribs:
Place the short ribs in a large, shallow dish. Pour the beer over the top and turn to coat. Cover with plastic wrap and chill in the refrigerator overnight.

Preheat the oven to 400°F. Pat the ribs dry with paper towels and season on both sides with salt and pepper.

Heat the vegetable oil in a large saucepan over medium-high heat. Working in batches, add the short ribs to the pan and cook for about 4 minutes per side, until a golden brown crust forms. Transfer the short ribs to a plate and set aside.

Add the onion, celery, and carrots to the pot, season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are soft and caramelized. Add the tomato paste and flour and cook for about 1 minute, until well combined. Add the wine and cook for about 5 minutes, until the sauce thickens slightly. Add the beef broth, thyme, and bay leaves and stir to combine. Add the short ribs back to the pot. Bring the mixture to a boil, then cover the pot and transfer to the oven. Cook for about 3 hours, until the ribs are very tender.

For the potatoes:
Place the potatoes in a large saucepan and cover completely with cold water. Bring the potatoes to a boil, then reduce the heat to low and simmer for 20 to 25 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a large bowl. Using a hand mixer, whip the sweet potatoes for about 30 seconds, until very smooth.

Meanwhile, bring the half-and-half and butter to a low simmer in a small saucepan over medium-low heat. Slowly stir the mixture into the whipped potatoes. Season with the nutmeg, salt, and pepper.

To serve, divide the whipped potatoes between plates. Place the short ribs over the potatoes and spoon some of the sauce over the top.