Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
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.
- 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
