Braised Short Ribs with Garlic Mashed Potatoes

Braised Short Ribs with Garlic Mashed Potatoes might just be the dinner that gives “cozy” a whole new meaning. If you’re craving something rich, comforting, and Sunday-dinner-worthy (even on a Tuesday), this recipe’s your golden ticket. The fall-off-the-bone short ribs are slowly braised in red wine until they’re so tender, they basically collapse under a fork.

And paired with creamy garlic mashed potatoes? It’s the kind of meal that hugs you from the inside out. Whether you’re feeding the family or impressing company, this dish feels fancy—but it’s easier to pull off than it sounds. Stick around and I’ll walk you through everything you need, with some handy tips for busy weeknights and leftover magic. Spoiler: It reheats like a dream.

Table of Contents

What is Braised Short Ribs with Garlic Mashed Potatoes?

Braised Short Ribs with Garlic Mashed Potatoes is what you serve when you want comfort food that also wears a dinner-party dress. The ribs are slowly cooked in a savory red wine sauce alongside aromatic herbs and vegetables, turning a tough cut of meat into melt-in-your-mouth perfection. The braising method—basically a low-and-slow oven nap—lets all those deep, savory flavors develop without babysitting.

Underneath it all, creamy mashed potatoes infused with garlic play the perfect sidekick. Together, it’s a fork-tender, rich, savory combo that tastes like you spent all day in the kitchen (don’t worry, you didn’t). It’s hearty, flavorful, and absolutely worth the wait—kind of like your favorite TV finale, but with gravy.

Reasons to Try Braised Short Ribs with Garlic Mashed Potatoes

Let’s be honest: most of us want meals that feel fancy without actually being a hassle. That’s where Braised Short Ribs with Garlic Mashed Potatoes comes in. First off, the ribs practically cook themselves—hello, oven magic. You do a quick sear, toss in some broth and wine, and let the heat do the heavy lifting. It’s also a total crowd-pleaser.

Whether you’ve got picky kids or gourmet-inclined in-laws, this dish hits the sweet spot of rustic and elegant. Plus, leftovers? Even better the next day. It freezes well, makes your house smell like a French bistro, and goes with just about any seasonal side. Bonus: it’s naturally gluten-free, no weird substitutions needed. This one’s a keeper.

Ingredients Needed to Make Braised Short Ribs with Garlic Mashed Potatoes

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
• Salt and black pepper to taste

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
• 4 cloves garlic
• 1/2 cup milk
• 1/4 cup butter
• Salt to taste

Instructions to Make Braised Short Ribs with Garlic Mashed Potatoes (Step by Step)

Making Braised Short Ribs with Garlic Mashed Potatoes might sound like something out of a gourmet kitchen, but this step-by-step guide will walk you through the process in a way that’s doable even if your sous-chef is a toddler or your timer is your phone. The steps are clear, beginner-friendly, and packed with tips to help you nail the dish from start to finish. Let’s get braising!

Step 1: Preheat and Prep for Success

Start this step by preheating your oven to 325°F (165°C). This low-and-slow method is key to making the ribs tender and flavorful. While the oven warms, pat your beef short ribs dry with paper towels—don’t skip this part! Removing excess moisture helps them get that crave-worthy sear. Season generously with salt and black pepper on all sides.

Now’s also a good time to chop your onion, carrots, and mince that garlic. Keeping everything ready to go will make the next steps smooth—especially helpful if you’re multitasking with a glass of wine in hand. For more prepping tips that save time, check out our kitchen shortcuts for busy home cooks.

Step 2: Sear the Ribs

Heat 2 tablespoons of olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Once hot, add the ribs in batches—don’t overcrowd the pot or they’ll steam instead of brown. Sear for 3–4 minutes per side, turning with tongs until all sides have a deep golden crust. This step builds layers of flavor that make your sauce extra rich later.

Set the browned ribs aside on a plate. Don’t clean the pot—those browned bits at the bottom? That’s flavor gold. You’ll use them in the next step to build your sauce.

Step 3: Sauté the Aromatics

Lower the heat to medium and toss your chopped onions and carrots into the same pot. Cook for 5–7 minutes, stirring occasionally, until the onions soften and begin to caramelize slightly. Add the minced garlic and stir for another 30 seconds—just until fragrant (we’re not looking to burn it).

Next, stir in 2 tablespoons of tomato paste and cook for 2 minutes, scraping the bottom of the pot to pick up all those tasty bits. This tomato paste helps thicken your sauce and adds a deep umami flavor that ties everything together.

Step 4: Deglaze and Build the Braising Liquid

Time for the star of the sauce: pour in 1 cup of red wine (or grape juice for a family-friendly version). Use your spoon to gently scrape up the bottom of the pot—this is called deglazing, and it’s one of those easy pro-tips that makes a huge difference.

Once the pot’s nice and clean (in a flavorful way), add 4 cups of beef broth, 2 sprigs of rosemary, and 2 sprigs of thyme. If you’re fresh out of herbs, dried can work in a pinch—just use about 1 teaspoon each. See more ingredient swaps for herbs and aromatics in our guide.

Step 5: Return the Ribs and Braise

Nestle your seared short ribs back into the pot, bone-side down if possible. They should be mostly submerged in the liquid, but it’s okay if a few tops peek out. Cover the pot with a tight-fitting lid and place it in the preheated oven.

Braise for 2.5 to 3 hours, checking once or twice to make sure the liquid hasn’t reduced too much. If needed, add a splash of broth. When done, the ribs should be fork-tender—think “cut it with a spoon” level tender. You can test by gently pressing one with a fork—it should fall apart easily.

Step 6: Make the Garlic Mashed Potatoes

While your ribs finish cooking, bring a large pot of water to a boil. Add your peeled and chopped potatoes (Yukon Golds or Russets work best) and 4 whole garlic cloves. Boil for 20–25 minutes, or until the potatoes are fork-tender.

Drain the water and return the potatoes and garlic to the pot. Add 1/4 cup butter and 1/2 cup warm milk (you can warm it in the microwave). Mash everything together until smooth and creamy. Season with salt to taste, and for bonus flavor, try mixing in roasted garlic or chopped fresh herbs like chives or parsley. If you love mash as much as we do, try our Creamy Potato Side Dishes for more ideas.

Step 7: Serve and Devour

Once your short ribs are done braising, gently remove them from the pot and set aside. Skim any excess fat off the top of the sauce (this step isn’t glamorous, but it’s worth it). If the sauce feels too thin, simmer it uncovered on the stovetop for a few minutes to reduce it to your desired thickness.

Scoop a generous spoonful of garlic mashed potatoes onto each plate, top with two short ribs, and ladle the warm, savory sauce over everything. Garnish with a sprig of thyme or chopped parsley if you’re feeling fancy.

And just like that, you’ve made Braised Short Ribs with Garlic Mashed Potatoes—step by step and without the stress. For other hearty dinner winners, check out our One Skillet Salmon with Lemon Orzo or this cozy Spiced Apple Cider Chicken that also brings the fall vibes home.

What to Serve with Braised Short Ribs with Garlic Mashed Potatoes

This dish is hearty enough to stand on its own, but if you’re looking to round things out, try something bright and light. A simple green salad with lemon vinaigrette cuts through the richness beautifully. Steamed green beans, roasted Brussels sprouts, or glazed carrots all make great sides. Crusty bread? Always a yes—for sopping up that luscious sauce. If you’re feeling extra cozy, pair it with a soup starter like our Creamy Mushroom Wild Rice Soup or a fall-friendly Apple Cider Chicken. And don’t forget a bold red wine if you’re going the boozy route. Cheers to comfort food done right.

Key Tips for Making Braised Short Ribs with Garlic Mashed Potatoes

Pat your ribs dry before searing—moisture is the enemy of a good crust. Don’t skip the browning step—it builds flavor like nobody’s business. Use a Dutch oven or heavy-bottomed pot that’s oven-safe. Want deeper flavor? Roast the garlic for the mashed potatoes instead of boiling it. Can’t do wine? No problem—grape juice works just fine. If your sauce is too thin after braising, you can simmer it on the stovetop uncovered for a few minutes to thicken. And don’t rush it—low and slow is the secret here. Oh, and one more tip: these taste even better the next day, so consider making them ahead for a stress-free dinner.

Storage and Reheating Tips for Braised Short Ribs with Garlic Mashed Potatoes

Let everything cool completely before storing. Pop the ribs and mash in separate airtight containers. They’ll keep in the fridge for up to 4 days. To reheat, warm the ribs gently in a pot over low heat, spooning some of that glorious sauce over top to keep them moist. The mashed potatoes can be reheated with a splash of milk and butter on the stovetop or in the microwave—just cover them to prevent drying out. Got leftovers? Shred the ribs for sandwiches or toss them with pasta for a second-day dinner that’s just as comforting as the first.

FAQs

Can I use boneless short ribs? Yes, but bone-in gives better flavor and presentation.
What can I use instead of red wine? Grape juice or beef broth works. Add a splash of balsamic vinegar for depth.
Can this be made in a slow cooker? Absolutely! Sear the ribs first, then cook on low for 7-8 hours.
Is this freezer friendly? Very. Store in freezer-safe containers for up to 3 months.
Can I make it dairy-free? Sub dairy-free butter and milk in the mashed potatoes, and you’re good to go.

Final Thoughts

There’s something downright satisfying about a plate of Braised Short Ribs with Garlic Mashed Potatoes. It’s cozy, indulgent, and feels like a hug in dinner form. Whether you’re cooking for guests, meal-prepping for the week, or just need something to lift your spirits on a cold night, this dish brings all the flavor and comfort without the kitchen chaos. Don’t be surprised if it becomes your go-to “impress without stress” meal. And when you’re ready for more easy, comforting recipes, hop over to our cozy dinner collection—because good food should always be this comforting.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print