Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
This recipe features tender, flavorful braised beef short ribs cooked low and slow in a rich red wine and beef broth sauce, paired perfectly with creamy garlic mashed potatoes. The ribs are seared to develop a deep, savory crust, then braised with aromatic vegetables and herbs until fall-off-the-bone tender. The garlic mashed potatoes provide a smooth and buttery base to complement the hearty meat, making it an ideal comforting and elegant meal for special occasions or cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Braised Short Ribs
- 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
For the Garlic Mash
- 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
- 4 cloves garlic
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
Instructions
- Sear the Ribs: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat the olive oil in your 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 to keep warm.
- Cook the Aromatics: In the same pot, add chopped onion, carrots, and minced garlic. Sauté these vegetables until softened and fragrant, about 5-7 minutes. Stir in the tomato paste and cook for an additional 2 minutes, stirring constantly to deepen the flavor.
- Braise the Ribs: Pour in the beef broth and red wine (or grape juice for a non-alcoholic alternative), stirring to combine all ingredients. Add the fresh thyme and rosemary sprigs. Return the seared ribs to the pot, making sure they are submerged in the liquid. Cover the Dutch oven and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until they are tender and easily pull apart with a fork.
- Make the Garlic Mash: While the ribs are braising, boil the peeled and chopped potatoes along with whole garlic cloves in a large pot of salted water until tender, about 20-25 minutes. Drain thoroughly, then mash the potatoes and garlic together with milk and butter until smooth and creamy. Season with salt to taste.
- Serve and Enjoy: Once the ribs are tender, carefully transfer them to a serving platter. Spoon the flavorful braising liquid over the ribs. Serve the short ribs hot, accompanied by the creamy garlic mashed potatoes for a hearty and satisfying meal.
Notes
- For a non-alcoholic version, substitute red wine with grape juice as suggested.
- Using a Dutch oven helps with even heat distribution and moisture retention during braising.
- If you prefer thicker sauce, reduce the braising liquid on the stovetop after removing the ribs.
- Yukon Gold potatoes create a naturally creamy texture, but Russets work well for fluffier mash.
- Make sure to season the short ribs generously to develop deep flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: braised short ribs, garlic mashed potatoes, beef short ribs recipe, tender short ribs, comfort food, slow cooked beef, red wine braised meat, creamy mashed potatoes
