Introduction

Tender Braised Short Ribs with Garlic Mashed Potatoes is a comforting and flavorful meal perfect for cozy dinners. Slow-cooked until melt-in-your-mouth tender, the short ribs pair beautifully with creamy garlic mashed potatoes for a satisfying feast.

A white shallow bowl contains four thick, glossy chunks of dark brown braised beef topped with small green herb leaves and a few sprigs of thyme, sitting in a rich, dark brown sauce that pools around the meat. Below the beef, there is a cooked small round light yellow onion partially submerged in the sauce. Next to the beef, there is a creamy pale yellow mashed potato scoop with a smooth, fluffy texture and a sprig of thyme laid on top. The bowl is set against a white marbled surface, giving the scene a clean, bright look. 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. Heat the olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until browned, about 3 to 4 minutes per side. Remove and set aside.
Step 2: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5 to 7 minutes. Stir in the tomato paste and cook for an additional 2 minutes, stirring constantly.
Step 3: Pour in the beef broth and red wine (or grape juice). Stir to combine, then add the thyme and rosemary sprigs. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover and transfer to the oven to braise for 2.5 to 3 hours, until the meat is tender.
Step 4: While the ribs braise, prepare the garlic mashed potatoes. Peel and chop the potatoes. Boil them with whole garlic cloves in salted water until tender, about 20 to 25 minutes. Drain well.
Step 5: Mash the potatoes and garlic together with the milk and butter until smooth and creamy. Season with salt to taste.
Step 6: When the short ribs are done, transfer them to a serving platter and spoon some of the braising liquid over the top. Serve alongside the garlic mashed potatoes and enjoy.

Tips & Variations

For extra flavor, sear the short ribs in batches to avoid overcrowding the pan, which can cause steaming instead of browning.
If you prefer richer mashed potatoes, substitute half the milk with cream.
Using grape juice instead of red wine keeps the dish alcohol-free without sacrificing depth of flavor.
Fresh herbs can be substituted with dried (use about one-third the amount), but fresh will give a brighter taste.

Storage

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

How to Serve

A white bowl holds a dish with two main layers: mashed potatoes as the bottom layer, creamy and smooth with a pale yellow color, shaped in a circular mound; on top are three large, dark brown braised meat chunks with a glossy texture, covered in a rich, shiny brown sauce. Small light brown garlic pieces and green herb sprigs are scattered over the meat and potatoes. The sauce pools around the edges of the mashed potatoes, creating a deep brown base contrast. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this recipe?

Yes, after searing the ribs and cooking the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender.

How do I know when the short ribs are done braising?

The ribs are done when the meat is very tender and easily pulls away from the bone with a fork, usually after 2.5 to 3 hours in the oven at 325°F (165°C).

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

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4.5 from 89 reviews

This recipe features tender, slow-braised beef short ribs cooked in a savory broth with aromatic vegetables and herbs, paired with creamy garlic mashed potatoes. The slow oven braising method ensures the ribs become melt-in-your-mouth tender while absorbing rich flavors from the broth, red wine, and fresh herbs. The mashed potatoes are infused with roasted garlic for a comforting and satisfying accompaniment.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Yield: 6 servings 1x
Category: Main Dish
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 from the pot and set aside.
Cook the Aromatics: In the same pot, add the chopped onion, carrots, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes, stirring constantly to incorporate it into the vegetables.
Braise the Ribs: Pour in the beef broth and red wine (or grape juice). Stir to combine all ingredients evenly. Add the sprigs of fresh thyme and rosemary, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the ribs are fork-tender and falling off the bone.
Make the Garlic Mash: Meanwhile, place the peeled and chopped potatoes along with the whole garlic cloves in a large pot. Cover with water and bring to a boil. Cook until the potatoes and garlic are fork-tender, around 20-25 minutes. Drain well. Mash the potatoes and garlic together until smooth. Stir in the butter and milk, then season with salt to taste, creating a creamy garlic mashed potato side.
Serve and Enjoy: Transfer the tender short ribs to a serving platter and spoon some of the flavorful braising liquid over the top. Serve alongside the creamy garlic mashed potatoes for a hearty and satisfying meal.

Notes

For a non-alcoholic version, substitute the red wine with grape juice as indicated.
Searing the ribs before braising locks in flavor and creates a rich base for the sauce.
Using a Dutch oven or heavy oven-safe pot is essential for even braising in the oven.
Make sure the ribs are mostly submerged in the braising liquid to ensure even cooking and tenderness.
Yukon Gold potatoes yield a creamier mash, but Russets work well too.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: braised short ribs, garlic mashed potatoes, beef short ribs recipe, oven braised ribs, comfort food, hearty dinner