Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
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.
- 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
