Braised Short Ribs with Garlic Mashed Potatoes
Braised Short Ribs with Red Wine & Garlic Mash is a cozy, comforting feast perfect for chilly evenings. This dish features tender, flavorful short ribs braised in a rich red wine sauce, complemented by creamy garlic mashed potatoes. It’s an indulgent meal that promises to warm you from the inside out.
- Prep Time: 30 minutes
- Cook Time: 2.5 to 3 hours
- Total Time: 3 to 3.5 hours
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Gluten Free
Ingredients
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
1. 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.
2. 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.
3. Pour in beef broth and red wine (or grape juice). Stir to combine. Add thyme and rosemary, then return the seared ribs to the pot, ensuring they are submerged in liquid. Cover and braise in the oven for 2.5 to 3 hours, until tender.
4. 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 the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.
Notes
For a richer flavor in the garlic mash, consider adding roasted garlic or fresh herbs. Store any leftovers in the refrigerator; they often taste better the next day as the flavors meld.