Pat the bone-in beef short ribs dry with paper towels and season them with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the ribs for 4-5 minutes on each side until browned. Remove the ribs and set aside.

In the same pot, add chopped onions, diced carrots, and minced garlic, sautéing for 6-8 minutes until softened and fragrant.

Pour in spiced apple cider to deglaze the pot. Add beef stock, cinnamon sticks, star anise pods, and whole cloves. Simmer and return the seared short ribs to the pot, ensuring they're submerged in liquid.

Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise the short ribs for 2.5 to 3 hours until tender.

While the ribs are braising, boil water in a large pot. Peel and dice sweet potatoes, cook until tender, then drain and keep warm.

In the pot with sweet potatoes, add butter, heavy cream, and rosemary. Mash until creamy and season with salt to taste.

Plate the rosemary mashed sweet potatoes, top with the Apple Cider Braised Short Ribs, and drizzle with cider sauce. Garnish with additional rosemary if desired.