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Tender Braised Short Ribs with Garlic Mashed Potatoes

Fall-off-the-bone tender short ribs braised in rich red wine sauce, served over creamy garlic mashed potatoes - perfect comfort food for cold evenings
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs beef short ribs
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 cup red wine or grape juice for non-alcoholic version
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • 2 lbs potatoes Yukon Gold or Russet
  • 4 cloves garlic for mashed potatoes
  • 1/2 cup milk
  • 1/4 cup butter

Equipment

  • Dutch oven or heavy-duty oven-safe pot with lid
  • Potato masher or ricer
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 325°F (165°C). Season short ribs generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  2. In same pot, sauté onion, carrots, and garlic until softened, about 5-7 minutes. Add tomato paste and cook for additional 2 minutes, stirring constantly.
  3. Pour in beef broth and red wine (or grape juice). Stir to combine. Add thyme and rosemary, then return seared ribs to pot, ensuring they are submerged in liquid. Cover and braise in oven for 2.5 to 3 hours, until tender and falling off the bone.
  4. During the last 30 minutes of braising, boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes. Drain, then mash together with milk and butter until smooth. Season with salt to taste.
  5. Transfer ribs to serving platter and spoon braising liquid over them. Serve over creamy garlic mash.

Notes

Choose thick, well-marbled short ribs for best results. Don't overcrowd ribs when searing - work in batches if needed. Avoid overmixing mashed potatoes to prevent gluey texture. Can be prepared in advance - tastes better next day.