Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
This recipe features tender braised beef short ribs cooked low and slow in a flavorful broth of beef stock, red wine, and aromatic herbs. Served alongside creamy garlic mashed potatoes, this comforting dish is perfect for a hearty dinner and showcases classic braising techniques that result in melt-in-your-mouth meat and rich, savory flavors.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 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 Mashed Potatoes:
- 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 a Dutch oven or heavy oven-safe pot over medium-high heat. Sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- Cook the Aromatics: In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Stir in the tomato paste and cook for an additional 2 minutes, stirring constantly to avoid burning and to deepen the flavor.
- Braise the Ribs: Pour in the beef broth and red wine (or grape juice if you prefer non-alcoholic). Stir well to combine and scrape any browned bits off the bottom of the pot for extra flavor. Add the fresh thyme and rosemary sprigs. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours until the meat is very tender and falls off the bone.
- Make the Garlic Mash: While the ribs are braising, place the peeled and chopped potatoes along with the whole garlic cloves in a large pot of salted water. Bring to a boil and cook until the potatoes and garlic are fork-tender, about 20-25 minutes. Drain and return to the pot. Mash the potatoes and garlic together until smooth. Stir in the milk and butter until creamy. Season with salt to taste.
- Serve and Enjoy: When the ribs are done, carefully transfer them to a serving platter. Spoon some of the braising liquid over the ribs for added moisture and flavor. Serve the short ribs hot, accompanied by the creamy garlic mashed potatoes. Enjoy this rich, comforting meal with family or friends.
Notes
- You can substitute grape juice for red wine to make this dish non-alcoholic without compromising flavor.
- For even richer mashed potatoes, replace milk with cream and add a little sour cream if desired.
- Make sure to brown the ribs thoroughly to develop deep flavors in the braising liquid.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
- Use Yukon Gold potatoes for a naturally buttery flavor or Russet for a fluffier texture.
Keywords: braised short ribs, garlic mashed potatoes, beef short ribs, classic braise, comfort food, oven-braised meat, creamy mashed potatoes