Braised Short Ribs with Mashed Potatoes

Braised Short Ribs with Mashed Potatoes is the ultimate comfort food—a dish that combines tender, fall-off-the-bone beef with creamy, buttery potatoes. I love how the rich red wine sauce coats every bite, creating a luxurious, hearty meal perfect for a cozy evening or a special occasion. It’s slow-cooked perfection that always feels like a treat.

Why You’ll Love This Recipe

I love this recipe because it transforms a tough cut of beef into something incredibly tender and flavorful through slow braising. The deep flavors from the red wine, herbs, and vegetables blend beautifully to create a sauce that’s rich and comforting. I also enjoy the contrast between the silky mashed potatoes and the melt-in-your-mouth ribs—it’s a pairing that never fails to impress. Plus, it’s a make-ahead-friendly dish that tastes even better the next day.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 lbs bone-in beef short ribs
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 cups red wine (preferably dry)
4 cups beef broth
2 tbsp tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 tbsp Worcestershire sauce
2 lbs Yukon gold potatoes, peeled and cubed
1/2 cup heavy cream or milk
4 tbsp unsalted butter
1 garlic clove, minced (optional, for extra flavor)

Directions

1. I start by preheating the oven to 325°F (160°C).
2. I season the short ribs generously with salt and black pepper.
3. In a large Dutch oven, I heat olive oil over medium-high heat. I sear the ribs on all sides until they’re browned, about 3–4 minutes per side, then transfer them to a plate.
4. In the same pot, I add the chopped onion and carrots. I sauté for about 5 minutes until softened, then stir in the minced garlic and tomato paste, cooking for another minute.
5. I pour in the red wine, scraping up any browned bits from the bottom, and let it simmer for about 5 minutes to reduce slightly.
6. I add the beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce, stirring everything together.
7. I return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
8. I cover the pot and place it in the oven to braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
9. While the ribs cook, I prepare the mashed potatoes. I place the peeled and cubed potatoes in a pot of salted water and bring it to a boil.
10. I cook until the potatoes are tender, about 15–20 minutes, then drain well.
11. I mash the potatoes with butter, warm heavy cream (or milk), and a pinch of salt and pepper. For extra flavor, I sometimes stir in the optional minced garlic.
12. Once the ribs are done, I remove them from the pot and skim off any excess fat from the sauce. I let the sauce simmer on the stovetop for a few minutes to thicken slightly.
13. I serve the short ribs over a generous scoop of mashed potatoes, spooning the rich sauce on top.

Servings and Timing

This recipe serves about 4 people. The total time, including braising, is approximately 3.5 hours.

Variations

I sometimes add mushrooms or pearl onions to the braising liquid for extra depth. For a slightly sweeter flavor, I like to include a tablespoon of balsamic vinegar or a spoonful of brown sugar. If I’m looking for a lighter version, I use milk instead of heavy cream in the mashed potatoes. I also enjoy serving the ribs with polenta or creamy grits for a twist on the traditional pairing.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I gently warm the ribs and sauce on the stovetop over low heat, adding a splash of broth or water if the sauce thickens too much. The mashed potatoes can be reheated separately in a saucepan or microwave with a bit of cream or butter stirred in to restore their smooth texture. The dish also freezes well—I let it cool completely before freezing the ribs and sauce in portions.

FAQs

Can I make this recipe ahead of time?

Yes, I often make it a day in advance since the flavors deepen overnight. I reheat it gently before serving.

What’s the best wine to use for braising?

I use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz for a rich and full-bodied sauce.

Can I make this without wine?

Yes, I replace the wine with additional beef broth and a tablespoon of balsamic vinegar for depth.

How do I know when the short ribs are done?

They’re ready when the meat easily pulls away from the bone with a fork.

Can I make this in a slow cooker?

Absolutely. I sear the ribs first, then transfer everything to the slow cooker and cook on low for 7–8 hours.

How can I thicken the sauce?

I simmer it uncovered on the stove for 10–15 minutes until it reaches the desired consistency.

What can I serve instead of mashed potatoes?

I like serving it with creamy polenta, risotto, or buttered noodles.

Can I use boneless short ribs?

Yes, though I prefer bone-in for a richer flavor. Boneless ribs cook slightly faster, so I check them after 2 hours.

What kind of stock works best?

I use low-sodium beef stock so I can control the seasoning better.

How can I make the mashed potatoes fluffier?

I mash them while they’re still hot and avoid overmixing, which keeps them light and smooth.

Conclusion

I love how Braised Short Ribs with Mashed Potatoes brings together rich, slow-cooked flavors and creamy comfort in one dish. The tender beef, the deep, savory sauce, and the buttery potatoes create a meal that feels both rustic and refined. Whether I’m cooking for family or hosting guests, this recipe always delivers warmth, elegance, and pure satisfaction with every bite.

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