Introduction

This recipe for tender braised short ribs served with creamy garlic mashed potatoes is a comforting, hearty meal perfect for any special occasion or a cozy night in. The ribs become fall-off-the-bone tender after long, slow cooking, while the garlic mashed potatoes provide the perfect flavorful base.

The dish shows three thick pieces of dark brown braised beef placed on top of a smooth, creamy mound of light yellow mashed potatoes in a white bowl. The beef is shiny with sauce and small pieces of cooked garlic, sprinkled with fresh green herbs. Dark brown sauce pools around the mashed potatoes, covering the bottom of the bowl. The white bowl rests on a surface with 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
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. Heat the 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 the ribs and set them aside.
Step 2: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes. Add the tomato paste and cook for an additional 2 minutes, stirring constantly to combine.
Step 3: Pour in the beef broth and red wine or grape juice. Stir to combine. Add the fresh thyme and rosemary sprigs, then return the seared ribs to the pot, making sure they are submerged in the liquid.
Step 4: Cover the pot and place it in the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Step 5: While the ribs cook, prepare the garlic mashed potatoes. Boil peeled and chopped potatoes with whole garlic cloves until tender, about 20-25 minutes. Drain well.
Step 6: Mash the potatoes and garlic together with milk and butter until smooth. Season with salt to taste.
Step 7: When the ribs are done, transfer them to a serving platter and spoon the braising liquid over the top. Serve the ribs over the garlic mashed potatoes and enjoy.

Tips & Variations

For extra richness, strain the braising liquid and reduce it on the stovetop to create a flavorful sauce to drizzle over the ribs.
Use grape juice instead of red wine if you prefer a non-alcoholic braise without sacrificing depth of flavor.
Adding a splash of cream to the mashed potatoes can make them even more luscious.
For a smoky touch, add a teaspoon of smoked paprika to the braising liquid.

Storage

Store leftover ribs and mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a splash of broth or milk to maintain moisture. You can also freeze the ribs and mash separately for up to 2 months; thaw overnight before reheating.

How to Serve

This image shows four large, dark brown braised beef chunks with a glossy, rich sauce coating them, served in a bowl. The beef looks tender with some green herb sprigs sprinkled on top, adding a fresh touch. Below the beef pieces is a thick dark brown sauce with a small soft yellow onion partly visible in the sauce near the front. On the right side of the bowl, there is a creamy, light yellow mashed potato mound garnished with some green herbs and lightly browned on top. The bowl is white and placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the short ribs on the stovetop instead of the oven?

Yes, you can braise the ribs on low heat on the stovetop using a heavy pot with a lid. Keep the heat low to avoid boiling and cook for 2.5 to 3 hours until tender.

What potatoes work best for garlic mashed potatoes?

Yukon Gold potatoes offer a buttery texture and flavor, while Russet potatoes create a fluffier mash. Either variety works well with garlic for creamy mashed potatoes.