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Braised Short Ribs with Mashed Potatoes

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Braised Short Ribs with Mashed Potatoes is a comforting and elegant dish featuring fall-off-the-bone beef slow-cooked in a rich red wine sauce, served over creamy, buttery mashed potatoes. It’s the perfect meal for cozy nights or special occasions, combining deep flavor with ultimate comfort.

Ingredients

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)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Season short ribs generously with salt and black pepper.
  3. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3–4 minutes per side. Transfer to a plate.
  4. In the same pot, add onion and carrots. Sauté for 5 minutes until softened, then add minced garlic and tomato paste, cooking for 1 more minute.
  5. Pour in red wine, scraping up any browned bits, and simmer for 5 minutes to reduce slightly.
  6. Add beef broth, rosemary, thyme, bay leaf, and Worcestershire sauce. Stir to combine.
  7. Return short ribs to the pot, ensuring they are mostly submerged in liquid.
  8. Cover and braise in the oven for 2.5 to 3 hours, until meat is fork-tender and falling off the bone.
  9. While ribs cook, prepare mashed potatoes. Boil peeled and cubed potatoes in salted water until tender, about 15–20 minutes.
  10. Drain potatoes and mash with butter, warm cream (or milk), and a pinch of salt and pepper. Add minced garlic if desired.
  11. Once ribs are done, remove from pot and skim off excess fat from sauce. Simmer sauce on the stovetop for a few minutes to thicken slightly.
  12. Serve short ribs over mashed potatoes, spooning the rich sauce on top.

Notes

Use bone-in short ribs for richer flavor and juicier meat.

If you prefer not to use wine, replace it with beef broth and a splash of balsamic vinegar.

Make ahead and reheat gently for even deeper flavor.

For variation, add mushrooms or pearl onions to the braise.

Freeze leftovers in portions for an easy future meal.

Slow cooker option: Cook on low for 7–8 hours after searing.

Nutrition

Find it online: https://justsosavory.com/braised-short-ribs-with-mashed-potatoes/