Introduction

Tender braised short ribs paired with creamy garlic mashed potatoes make a comforting and elegant meal perfect for any occasion. This recipe delivers rich flavors and melt-in-your-mouth texture with a simple, slow-cooked method.

A white bowl holds a dish with a base layer of smooth, creamy mashed potatoes in a soft yellow color. On top, there are three large, thick cubes of dark brown, glazed beef short ribs with a glossy texture. The ribs are covered with a rich, dark brown sauce that pools slightly around the mashed potatoes. Small pieces of cooked garlic and fresh green herbs are sprinkled on the meat, adding color contrast. The whole dish sits on a white marbled texture surface. 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 (plus 4 whole cloves for mashed potatoes)
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), peeled and chopped
1/2 cup milk
1/4 cup butter
Salt to taste
Black pepper to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
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 the ribs and set aside.
Step 3: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes. Add tomato paste and cook for another 2 minutes, stirring constantly.
Step 4: Pour in the beef broth and red wine or grape juice, stirring to combine. Add the thyme and rosemary sprigs, then return the seared ribs to the pot, making sure they are submerged in the liquid.
Step 5: Cover the pot and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until they are tender and falling off the bone.
Step 6: While the ribs cook, place the peeled and chopped potatoes and whole garlic cloves in a pot of salted water. Boil until tender, about 20-25 minutes.
Step 7: Drain the potatoes and garlic, then mash them together with milk and butter until smooth. Season with salt to taste.
Step 8: Serve the tender short ribs over a bed of garlic mashed potatoes, spooning some of the braising liquid over the top. Enjoy!

Tips & Variations

For extra depth, sear the vegetables briefly before adding tomato paste to enhance their flavor.
Substitute red wine with grape juice or beef broth for a milder, non-alcoholic braise.
Use Yukon Gold potatoes for a creamier mash or Russets for a fluffier texture.
Skim excess fat from the braising liquid before serving if desired.

Storage

Store leftover short ribs and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to keep the meat and mash moist.

How to Serve

The dish shows four large pieces of dark brown, glossy braised beef short ribs stacked closely in a shallow pool of rich, dark sauce at the bottom of a white bowl. Alongside the ribs, at the back right side, there is a generous scoop of creamy, pale yellow mashed potatoes topped with a small sprig of fresh green thyme and a small drizzle of brown sauce. Also visible in the sauce near the ribs is a whole roasted shallot, and tiny chopped green herbs are sprinkled lightly over the ribs for garnish. The bowl rests on a white marbled surface with a striped cloth partly visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

How can I tell when the short ribs are done?

The ribs are ready when the meat is very tender and easily pulls away from the bone with a fork, usually after 2.5 to 3 hours of braising.

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

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★★★★★

4.9 from 128 reviews

A hearty and comforting meal featuring tender braised beef short ribs cooked slowly in a rich aromatic broth, paired perfectly with creamy garlic mashed potatoes. This dish combines deep, savory flavors with a smooth, buttery side for an impressive yet approachable dinner.

Author: Bella
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

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

Sear the Ribs: Preheat your oven to 325°F (165°C). Generously season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
Cook the Aromatics: In the same Dutch oven, sauté chopped onion, carrots, and minced garlic until softened and fragrant, approximately 5-7 minutes. Stir in the 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, stirring to combine. Add fresh thyme and rosemary sprigs, then return the seared ribs to the pot, making sure they are submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Make the Garlic Mashed Potatoes: While the ribs braise, boil peeled and chopped potatoes along with whole garlic cloves in salted water until tender, about 20-25 minutes. Drain thoroughly, then mash the potatoes and garlic with milk and butter until smooth and creamy. Season with salt to taste.
Serve and Enjoy: Plate the tender braised short ribs alongside the creamy garlic mashed potatoes. Spoon some of the braising liquid over the ribs for extra flavor and enjoy a comforting, delicious meal.

Notes

For a non-alcoholic version, substitute red wine with grape juice.
Use a heavy-bottomed Dutch oven for even heat distribution during braising.
Ensure the ribs are fully submerged in the braising liquid to cook evenly and become tender.
Leftover short ribs can be refrigerated for up to 3 days or frozen for up to 3 months.
Yukon Gold potatoes offer a creamy texture, but Russet potatoes are a great alternative if preferred.

Keywords: braised short ribs, garlic mashed potatoes, beef recipe, comfort food, slow cooked beef, oven braised ribs