Description
Tender Braised Short Ribs with Garlic Mashed Potatoes is an elegant comfort dish featuring fall-off-the-bone beef short ribs slow-braised in a rich red wine and herb sauce, served over creamy, buttery garlic mashed potatoes — pure indulgence on a plate.
Ingredients
-
- 3 lbs (1.4 kg) bone-in beef short ribs
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
For the Garlic Mashed Potatoes:
- 2 lbs (900g) Yukon Gold or russet potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup heavy cream (or milk)
- Salt and pepper, to taste
Instructions
- Preheat oven to 160°C (325°F).
- Season short ribs generously with salt and pepper on all sides.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook for another minute to deepen flavor.
- Deglaze the pot with red wine, scraping up any browned bits. Simmer for 5 minutes to reduce slightly.
- Add beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot, making sure they’re mostly submerged in the liquid.
- Cover with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the ribs are tender and easily fall off the bone.
- Remove short ribs and strain the sauce through a fine sieve if desired. Simmer the sauce on the stove for 10 minutes to thicken slightly.
- Make the Garlic Mashed Potatoes: In a large pot, add potatoes and garlic cloves, cover with salted water, and bring to a boil. Cook until potatoes are fork-tender, about 15 minutes.
- Drain and mash with butter, cream, salt, and pepper until smooth and creamy.
- To serve, spoon mashed potatoes onto plates, top with braised short ribs, and drizzle with the rich red wine sauce.
Notes
- For the best flavor, make the short ribs a day ahead — they reheat beautifully and taste even richer the next day.
- Use boneless short ribs if preferred, though bone-in adds extra depth to the sauce.
- Pair with roasted vegetables or a green salad for a complete meal.
- Prep Time: 25 mins
- Cook Time: 3 hrs
- Category: Main Course / Comfort Food
- Method: Braising
- Cuisine: French-American