Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Tender braised short ribs paired with creamy garlic mashed potatoes make for a comforting and hearty meal. This dish combines rich flavors and a melt-in-your-mouth texture, perfect for a cozy dinner with family or friends.

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 mash)
• 1/2 cup milk
• 1/4 cup butter
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
2. Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove ribs and set aside.
3. 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 an additional 2 minutes.
4. Step 4: Pour in beef broth and red wine (or grape juice). Stir to combine, then add thyme and rosemary.
5. Step 5: Return the seared ribs to the pot, making sure they are submerged in the liquid. Cover and braise in the preheated oven for 2.5 to 3 hours, until the meat is very tender.
6. Step 6: Meanwhile, peel and chop the potatoes. Boil them with 4 cloves of whole garlic until tender, about 20-25 minutes. Drain well.
7. Step 7: Mash the potatoes and garlic together with milk and butter until smooth. Season with salt to taste.
8. Step 8: Transfer the ribs to a serving platter. Spoon the braising liquid over the ribs and serve alongside the creamy garlic mashed potatoes.

Tips & Variations

• For extra richness, skim some fat from the braising liquid and stir in a splash of cream before serving.
• Use grape juice instead of red wine for a family-friendly, non-alcoholic dish.
• Try adding a splash of balsamic vinegar to the braising liquid for a subtle tang.
• Swap Yukon Gold potatoes for Russet if you prefer a fluffier mash.

Storage

Store leftover short ribs and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat ribs gently in a covered pan over low heat, adding a bit of water or broth to keep them moist. Mashed potatoes can be reheated in the microwave or on the stovetop, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the ribs ahead of time?

Yes, braised short ribs can be cooked a day ahead and reheated slowly on the stove or in the oven. This can even enhance the flavors.

What cut of short ribs is best for this recipe?

Bone-in beef short ribs with plenty of marbling work best as they become tender and flavorful when braised slowly.

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

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★★★★★

4.5 from 136 reviews

A classic comfort food recipe featuring tender braised beef short ribs cooked low and slow with aromatic vegetables and herbs, served over creamy garlic mashed potatoes for a hearty and satisfying meal.

• Author: Mia
• 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 1x2x3x

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

Garlic Mashed Potatoes

• 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

1. Sear the Ribs: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, then sear the ribs on all sides until browned, approximately 3-4 minutes per side. Remove ribs and set aside.
2. Cook the Aromatics: In the same Dutch oven, sauté chopped onion, carrots, and minced garlic until softened and fragrant, about 5-7 minutes. Stir in tomato paste and cook for an additional 2 minutes, ensuring it coats the vegetables evenly.
3. Braise the Ribs: Pour in beef broth and red wine (or grape juice for a non-alcoholic alternative). Stir well to combine. Add fresh thyme and rosemary sprigs. Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Cover the pot and place it in the preheated oven to braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
4. Make the Garlic Mash: While the ribs are braising, boil peeled and chopped potatoes along with whole garlic cloves in salted water until tender, about 20-25 minutes. Drain and mash the potatoes and garlic together with milk and butter until smooth and creamy. Season with salt to taste.
5. Serve and Enjoy: Once the short ribs are tender, transfer them to a serving platter. Spoon some of the flavorful braising liquid over the ribs. Serve the ribs atop the creamy garlic mashed potatoes for a comforting and delicious meal.

Notes

• For a non-alcoholic version, substitute red wine with grape juice.
• Use a Dutch oven or any heavy oven-safe pot with a lid for best results in braising.
• Make sure to brown the short ribs well to develop deep flavor.
• Yukon Gold potatoes are preferred for creamy mashed potatoes but Russet potatoes work as well.
• Adjust salt in mashed potatoes according to taste.

Keywords: braised short ribs, garlic mashed potatoes, comfort food, beef short ribs, braising, oven-braised ribs, creamy mashed potatoes