Tender Braised Short Ribs with Garlic Mashed Potatoes – A Luxurious Comfort Classic

Why You’ll Love This Recipe

This Tender Braised Short Ribs with Garlic Mashed Potatoes recipe combines rich, slow-cooked flavor with melt-in-your-mouth texture. The short ribs braise to perfection in a deeply flavorful sauce made with red wine, beef broth, and aromatic herbs. Paired with creamy, garlicky mashed potatoes, it’s hearty, elegant, and perfect for Sunday dinners, holidays, or anytime you want to impress.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef short ribs – The star of the dish. Choose bone-in ribs for the best flavor and tenderness.

Salt and black pepper – Essential for seasoning and bringing out the rich beefy flavor.

Olive oil – Used for searing the short ribs to a golden crust before braising.

Onion, carrot, and celery – The classic mirepoix base that builds depth and sweetness in the sauce.

Garlic cloves – Adds warmth and richness to both the sauce and the mashed potatoes.

Tomato paste – Provides body and a deep umami note to the braising liquid.

Red wine – Deglazes the pan and gives the sauce its signature depth and richness.

Beef broth – Completes the braising liquid and helps the ribs cook to tender perfection.

Fresh thyme and rosemary – Infuse the dish with earthy, aromatic flavor.

Bay leaf – Adds subtle complexity to the sauce.

Butter – Used both in the mashed potatoes and to finish the sauce with a silky sheen.

Russet or Yukon Gold potatoes – The perfect base for creamy mashed potatoes.

Heavy cream or milk – Makes the mashed potatoes smooth and velvety.

Parmesan cheese (optional) – Adds a hint of salty richness to the potatoes.

Directions

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and black pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.
4. In the same pot, add onion, carrot, and celery. Cook for 5–6 minutes until softened and lightly caramelized. Add garlic and cook for another 30 seconds.
5. Stir in tomato paste and cook for 1–2 minutes until darkened in color.
6. Deglaze the pot with red wine, scraping up the browned bits. Let it simmer for 3–4 minutes until slightly reduced.
7. Add beef broth, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they’re mostly submerged.
8. Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the ribs are fork-tender and the sauce is rich and thickened.
9. Meanwhile, prepare the garlic mashed potatoes:
   • Peel and cut potatoes into chunks. Boil in salted water until fork-tender, about 15–20 minutes.
   • In a small saucepan, heat butter, cream, and minced garlic until fragrant (do not boil).
   • Mash the potatoes, then slowly mix in the warm garlic cream until smooth and creamy. Season with salt and pepper.
10. Once the short ribs are done, remove them from the pot. Strain the sauce if desired, discarding the vegetables and herbs. Skim any excess fat. Stir in a tablespoon of butter for a glossy finish.
11. Serve the short ribs over a generous scoop of garlic mashed potatoes, spooning the sauce generously over the top. Garnish with fresh thyme or chopped parsley.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Servings: 4–6
Preparation time: 25 minutes
Cooking time: 3 hours
Total time: Approximately 3½ hours

Storage/reheating

Store leftover short ribs and mashed potatoes separately in airtight containers. They’ll keep in the refrigerator for up to 4 days. Reheat the short ribs in their sauce on the stovetop over low heat until warmed through. The flavor actually improves the next day as the sauce deepens. You can also freeze the short ribs (with sauce) for up to 2 months—thaw overnight in the refrigerator before reheating.

Variations and Customizations

Red Wine Mushroom Sauce – Add sautéed mushrooms to the sauce for extra umami richness.

Balsamic Glaze Twist – Stir in a tablespoon of balsamic vinegar or a drizzle of honey for a sweet-savory balance.

Creamy Horseradish Mashed Potatoes – Add a spoonful of horseradish to the potatoes for a bold contrast to the rich ribs.

Beer-Braised Ribs – Replace the red wine with a dark stout or porter for a malty, hearty variation.

Herb Butter Finish – Mix softened butter with parsley, garlic, and thyme to melt over the ribs before serving.

Parmesan Mashed Potatoes – Stir freshly grated Parmesan into the potatoes for a nutty, luxurious flavor.

Spicy Kick – Add a pinch of red pepper flakes or smoked paprika to the sauce for gentle heat.

White Wine Variation – Use white wine for a lighter, aromatic version of the sauce.

Vegan Adaptation – Substitute short ribs with braised portobello mushrooms or eggplant and use vegetable broth.

Caramelized Shallot Mash – Fold in caramelized shallots to elevate your mashed potatoes even more.

FAQs

Can I make this recipe ahead of time?

Yes! Braised short ribs taste even better the next day. Simply refrigerate and reheat gently before serving.

What’s the best wine for braising?

A dry red like Cabernet Sauvignon, Merlot, or Pinot Noir works beautifully.

Can I use boneless short ribs?

Yes, though bone-in ribs offer more flavor and richness.

Do I need to sear the ribs first?

Absolutely—searing builds flavor and creates the rich base for the sauce.

Can I use a slow cooker instead?

Yes! After searing the beef, transfer everything to a slow cooker and cook on low for 7–8 hours.

How can I thicken the sauce more?

Let it simmer uncovered for 10–15 minutes on the stove after braising to reduce and concentrate the flavor.

Can I make this without wine?

Yes, substitute with extra beef broth plus a tablespoon of balsamic vinegar or Worcestershire sauce.

What’s the best potato for mashing?

Russet or Yukon Gold potatoes create the smoothest, creamiest mash.

How do I keep the mashed potatoes warm?

Place them in a covered dish over a pot of simmering water or in a slow cooker on “warm.”

What can I serve with this dish?

Roasted vegetables, a green salad, or crusty bread make excellent accompaniments.

Conclusion

The Tender Braised Short Ribs with Garlic Mashed Potatoes is the definition of luxurious comfort food. With its melt-in-your-mouth beef, rich red wine sauce, and creamy garlic mash, it’s a dish that feels indulgent yet deeply satisfying. Whether for a cozy family dinner or an elegant occasion, this recipe delivers restaurant-quality flavor right from your own kitchen—one slow, delicious bite at a time.

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