Braised Short Ribs with Garlic Mashed Potatoes
Rich, tender, and fall-off-the-bone delicious — these braised short ribs are cooked low and slow in red wine, herbs, and aromatics for the ultimate comfort food. Served over creamy garlic mashed potatoes, it’s a hearty, elegant dish perfect for a cozy dinner at home or impressing guests.
Braised short ribs over garlic mashed potatoes
Ingredients
For the Short Ribs
1 pack beef short ribs (about 2–3 lbs)
3 carrots, chopped
1 medium onion, chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tbsp tomato paste
1 tbsp all-purpose flour
1 cup Pinot Noir (or other dry red wine)
1 beef bouillon cube
2 cups water
Salt and freshly ground black pepper, to taste
2 tbsp olive oil (for searing)
For the Mashed Potatoes
2 medium potatoes, peeled and cubed
4–6 tbsp unsalted butter
½–1 cup milk (adjust to desired creaminess)
1 garlic clove, grated
Salt and pepper, to taste
Instructions
Short Ribs
Preheat oven to 350°F (175°C).
Pat short ribs dry, season generously with salt and pepper, then coat lightly in flour.
Heat a Dutch oven over medium-high heat with olive oil. Sear ribs on all sides until golden brown. Remove and set aside.
In the same pot, sauté onions, carrots, garlic, rosemary, thyme, bay leaves, and tomato paste for 2–3 minutes until fragrant.
Deglaze with red wine, scraping up brown bits. Simmer for 2–3 minutes.
Stir in beef bouillon and water. Return short ribs to the pot.
Cover and braise in oven for 2 hours. Lower heat to 325°F (165°C) and cook for an additional 30 minutes until ribs are tender and falling off the bone.
Mashed Potatoes
In a medium pot, boil potatoes in salted water until fork tender. Drain well.
Mash potatoes, then slowly mix in butter and milk until smooth and creamy.
Stir in grated garlic, season with salt and pepper to taste.
Serving
Spoon mashed potatoes onto a plate, place braised short ribs on top, and ladle over the rich wine sauce. Garnish with fresh parsley and enjoy!
