Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
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.
- 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
