Introduction

Tender braised short ribs paired with creamy garlic mashed potatoes create a comforting and flavorful meal perfect for any occasion. Slow-cooked until melt-in-your-mouth tender, these ribs soak up rich aromas from herbs and red wine, complemented by smooth, buttery potatoes.

The image shows a white bowl filled with a smooth, creamy layer of mashed potatoes at the bottom. On top of the mashed potatoes, there are three thick, dark brown braised beef cubes, each glistening with a shiny layer of rich brown sauce. Small pieces of cooked garlic and green herbs are scattered over the meat and mashed potatoes. Some sauce pools around the base of the mashed potatoes inside the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs beef short ribs
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine or grape juice (for a non-alcoholic version)
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 lbs potatoes (Yukon Gold or Russet)
4 cloves garlic
1/2 cup milk
1/4 cup butter
Salt to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
Step 2: Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
Step 3: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes.
Step 4: Add the tomato paste and cook for an additional 2 minutes, stirring constantly to blend the flavors.
Step 5: Pour in the beef broth and red wine (or grape juice). Stir to combine, then add the thyme and rosemary sprigs.
Step 6: Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot and place it in the oven to braise for 2.5 to 3 hours, until the ribs are tender.
Step 7: Meanwhile, peel and chop the potatoes. Boil them with the whole garlic cloves until tender, about 20-25 minutes.
Step 8: Drain the potatoes and garlic, then mash them together with the milk and butter until smooth. Season with salt to taste.
Step 9: Remove the ribs from the oven. Transfer them to a serving platter and spoon the braising liquid over the top.
Step 10: Serve the tender short ribs over the creamy garlic mashed potatoes and enjoy your hearty meal.

Tips & Variations

For deeper flavor, marinate the short ribs in red wine and herbs for a few hours before cooking.
Substitute grape juice with cranberry or pomegranate juice for a different non-alcoholic option.
Add a splash of heavy cream to the mashed potatoes for extra richness.
Use a slow cooker to braise the ribs on low for 6-8 hours if you prefer hands-off cooking.

Storage

Store leftover short ribs and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to keep the meat and potatoes moist.

How to Serve

The image shows a white bowl filled with four large, dark brown pieces of braised beef, coated in a shiny, rich sauce. The beef sits in a pool of thick brown gravy with a few small whole onions nestled among the meat. Behind the beef, there is a smooth mound of creamy mashed potatoes, light yellow in color, topped with a sprig of fresh green thyme for garnish. The bowl is placed on a white marbled surface with a striped cloth partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in or boneless short ribs?

Bone-in short ribs are preferred for braising as they add flavor and help keep the meat tender, but boneless short ribs can also be used if desired.

Is it necessary to use red wine in the braising liquid?

No, you can substitute red wine with grape juice or another fruit juice if you prefer a non-alcoholic version. The flavor will be slightly different but still delicious.