Introduction

Tender braised short ribs paired with creamy garlic mashed potatoes make for a comforting and satisfying meal. Slow-cooked in a rich broth with herbs and red wine, the ribs become melt-in-your-mouth delicious. This dish is perfect for a cozy dinner or special occasion.

A white bowl holds a dish with a base layer of creamy, light yellow mashed potatoes that have a smooth, slightly textured surface. On top of the potatoes are three thick, dark brown pieces of braised beef with a rich caramelized crust, glistening with a glossy, dark brown sauce. Small chunks of caramelized onions and scattered fresh green herbs sit on the beef and mashed potatoes, while the sauce pools around the edges of the bowl. The scene is set against a white marbled texture. 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 (for the mashed potatoes)
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 olive oil in a Dutch oven over medium-high heat. Sear the short 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 chopped onion, carrots, and minced garlic until softened, about 5–7 minutes. Stir in tomato paste and cook for another 2 minutes, stirring constantly.
Step 4: Pour in the beef broth and red wine or grape juice. Stir to combine, then add the thyme and rosemary sprigs.
Step 5: Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Cover the pot and braise in the oven for 2.5 to 3 hours until the meat is tender.
Step 6: While the ribs braise, peel and chop potatoes. Boil them along with 4 cloves of garlic until tender, about 20–25 minutes.
Step 7: Drain the potatoes and garlic. Mash them together with milk and butter until smooth. Season with salt to taste to make the garlic mashed potatoes.
Step 8: Transfer the braised short ribs to a serving platter and spoon the braising liquid over the top. Serve alongside the garlic mashed potatoes.

Tips & Variations

For extra richness, skim some fat from the braising liquid and reduce it on the stove for a concentrated sauce.
Use grape juice as a great substitute for red wine to keep the dish non-alcoholic without losing depth of flavor.
Add a splash of heavy cream to the mashed potatoes for an ultra-creamy texture.
Fresh herbs like thyme and rosemary can be swapped with dried herbs if fresh are unavailable; just use about one-third the amount.

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 ribs and potatoes to keep them moist.

How to Serve

A white shallow bowl filled with four large pieces of dark brown, glossy braised beef short ribs arranged closely together in a pool of rich, dark sauce, garnished with small sprigs of fresh green herbs and whole roasted garlic cloves nestled at the base. Behind the ribs, there is a generous mound of creamy, pale yellow mashed potatoes topped with a small bunch of fresh green herbs, all resting on a white marbled surface. 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 instead of the oven?

Yes, you can braise the short ribs in a slow cooker on low for 6 to 8 hours. Follow the same searing and sautéing steps first, then transfer everything to the slow cooker to finish cooking.

What is the best cut for these braised ribs?

Beef short ribs with bone-in are ideal for braising because the bones add flavor and the meat becomes tender during slow cooking.

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Print Recipe

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4.9 from 108 reviews

Experience the rich flavors of tender braised short ribs cooked low and slow in a savory broth with fresh herbs, paired perfectly with creamy garlic mashed potatoes. This comforting dish features seared beef short ribs braised in red wine and beef broth, creating a melt-in-your-mouth texture alongside smooth, buttery garlic mashed potatoes for an unforgettable meal.

Author: Dylan
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 Mashed Potatoes:

2 lbs potatoes (Yukon Gold or Russet)
4 cloves garlic
1/2 cup milk
1/4 cup butter
Salt to taste

Instructions

Preheat Oven and Prepare Short Ribs: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper to enhance their flavor.
Sear the Ribs: Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This caramelization step locks in the meat’s flavor. Remove ribs and set aside.
Sauté Aromatics: In the same pot, add the chopped onion, carrots, and minced garlic. Cook until softened and fragrant, about 5-7 minutes. Stir in tomato paste and cook for an additional 2 minutes to deepen the flavor.
Add Liquids and Herbs: Pour in the beef broth and red wine (or grape juice if you prefer no alcohol). Stir well to combine, then add fresh thyme and rosemary sprigs for aromatic depth.
Braise the Short Ribs: Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and falls off the bone.
Prepare Garlic Mashed Potatoes: While the ribs braise, peel and chop potatoes. Boil them together with whole garlic cloves until tender, approximately 20-25 minutes. Drain the water and mash the potatoes and garlic together with milk and butter for a creamy consistency. Season with salt to taste.
Serve: Transfer the short ribs to a serving platter and spoon some of the rich braising liquid over the ribs to keep them moist. Serve alongside the smooth garlic mashed potatoes for a hearty, comforting meal.

Notes

You can substitute grape juice for red wine to make this recipe non-alcoholic without sacrificing depth of flavor.
For extra richness, skim some fat off the braising liquid before serving or reduce it on the stovetop to make a sauce.
Make sure to brown the ribs well to develop the best flavor.
If you don’t have a Dutch oven, use any heavy, oven-safe pot with a lid for braising.
Leftover braising liquid can be strained and used as a base for soups or sauces.

Keywords: braised short ribs, garlic mashed potatoes, beef short ribs, comforting dinner, slow braised beef, oven braised ribs, creamy mashed potatoes