Pat the beef short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the ribs for 4-5 minutes on each side until golden-brown. Transfer the ribs to a plate.

In the same pot, add chopped onion, carrots, and smashed garlic. Sauté over medium heat for 6-8 minutes until softened and fragrant.

Pour in spiced apple cider, scraping up browned bits from the pot. Add beef stock, cinnamon sticks, star anise pods, and whole cloves. Return the seared ribs to the pot, ensuring they are covered with the liquid.

Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the ribs are fork-tender.

Bring a medium pot of salted water to a boil. Add peeled and cubed sweet potatoes and cook for 15-20 minutes until fork-tender. Drain and return to the pot.

Add butter and heavy cream to the drained sweet potatoes. Mash until smooth and creamy, adding minced rosemary and salt to taste.

Serve rosemary mashed sweet potatoes on each plate, topped with braised short ribs and drizzled with the apple cider sauce.