Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
This recipe for Tender Braised Short Ribs with Garlic Mashed Potatoes offers a rich and comforting meal, featuring melt-in-your-mouth beef short ribs braised in a flavorful blend of red wine, beef broth, and aromatic herbs. Paired with creamy garlic mashed potatoes, this dish is perfect for a hearty dinner that showcases classic slow-cooking techniques to create a deeply satisfying flavor.
- 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 Mash:
- 2 lbs potatoes (Yukon Gold or Russet)
- 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 and set aside.
- Cook the Aromatics: In the same pot, sauté onion, carrots, and garlic until softened, about 5-7 minutes. Add tomato paste and cook for an additional 2 minutes, stirring constantly to deepen the flavors.
- Braise the Ribs: Pour in the beef broth and red wine (or grape juice). Stir to combine all ingredients. Add the fresh thyme and rosemary sprigs, then return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer the pot to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
- Make the Garlic Mash: While the ribs braise, peel and chop the potatoes. Boil them together with the garlic cloves in salted water until tender, about 20-25 minutes. Drain the potatoes and garlic thoroughly, then mash them together with the milk and butter until smooth and creamy. Season with salt to taste.
- Serve and Enjoy: Remove the ribs from the braising liquid and place them on a serving platter. Spoon some of the flavorful braising liquid over the ribs to keep them moist and enhance taste. Serve the short ribs hot over a bed of the creamy garlic mashed potatoes for a perfect, hearty meal.
Notes
- For a non-alcoholic version, substitute red wine with grape juice.
- Using a Dutch oven or any heavy oven-safe pot is ideal for even braising.
- Searing the ribs before braising seals in the juices and adds flavor.
- Make sure the ribs are mostly submerged in liquid to ensure even cooking and tenderness.
- You can skim excess fat from the braising liquid before serving if desired.
- Use Yukon Gold potatoes for a naturally buttery texture in the mash, or Russets for fluffier potatoes.
Keywords: braised short ribs, garlic mashed potatoes, slow cooked beef, comfort food, oven braised meat, hearty dinner
