Begin by patting the bone-in beef short ribs dry and generously seasoning them with salt and pepper. In a large, heavy pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the ribs, searing for about 4-5 minutes on each side until they develop a deep brown crust. Once browned, remove the ribs from the pot and set aside.

In the same pot, reduce the heat to medium and add the chopped onion, carrots, and smashed garlic. Sauté the mixture for 6-8 minutes, stirring occasionally, until the vegetables soften and the onions become translucent, releasing a delightful aroma.

Pour in 2 cups of spiced apple cider, using a wooden spoon to scrape the bottom of the pot to lift any browned bits. After deglazing, add 1 cup of beef stock along with 2 cinnamon sticks, 1-2 star anise pods, and a few whole cloves. Bring the liquid to a gentle simmer.

Return the seared short ribs to the pot, ensuring they are submerged in the flavorful liquid. Cover the pot tightly with a lid and place it in the preheated oven at 325°F (160°C). Let the ribs braise for 2.5 to 3 hours, or until the meat is fork-tender.

While the ribs are braising, peel and cube the sweet potatoes. In a large pot, bring salted water to a boil and add the cubed sweet potatoes. Cook for about 15-20 minutes, or until they are easily pierced with a fork. Drain well and return them to the pot for mashing.

To the drained sweet potatoes, add 2-3 tablespoons of butter, 1-2 tablespoons of minced fresh rosemary, and a splash of heavy cream. Using a potato masher, mash until creamy and smooth, adjusting the cream for your desired consistency.

On a large serving plate, spoon a generous mound of rosemary mashed sweet potatoes as a bed for the apple cider braised short ribs. Top the ribs with a drizzle of the rich cider sauce from the pot for enhanced flavor and moisture. Garnish with additional rosemary if desired, and enjoy this heartwarming meal.