Name: Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 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; 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped; 4 cloves garlic; 1/2 cup milk; 1/4 cup butter; Salt to taste

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Introduction

This recipe for Tender Braised Short Ribs with Garlic Mashed Potatoes is the ultimate comfort meal. Slow-cooked until fall-off-the-bone tender, the short ribs pair perfectly with creamy, flavorful garlic mashed potatoes. It’s a satisfying dinner that’s ideal for a special occasion or a cozy night in.

A close-up of a white bowl filled with smooth white mashed potatoes as the base layer, topped with large pieces of dark brown, tender beef covered in a rich, glossy brown gravy with small herbs visible. A fork held by a woman's hand lifts a piece of beef, showing its soft, shredded texture inside. Some fresh small green herb sprigs are placed on the mashed potatoes for garnish. The bowl is set on a white marbled surface, and another similar bowl is blurred in the background. 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
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)
4 cloves garlic (for the mash)
1/2 cup milk
1/4 cup butter
Salt to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat the 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 and set aside.
Step 2: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes. Add the tomato paste and cook for another 2 minutes, stirring constantly.
Step 3: Pour in the beef broth and red wine (or grape juice). Stir to combine. Add the fresh thyme and rosemary sprigs. Return the seared ribs to the pot, making sure they are submerged in the liquid. Cover the pot and braise in the oven for 2.5 to 3 hours, or until the ribs are tender.
Step 4: While the ribs are braising, prepare the garlic mashed potatoes. Peel and chop the potatoes, then boil them with 4 whole garlic cloves until tender, about 20-25 minutes. Drain well.
Step 5: Mash the potatoes and garlic together with milk and butter until smooth. Season with salt to taste.
Step 6: Serve the braised short ribs hot with a generous helping of garlic mashed potatoes on the side. Enjoy!

Tips & Variations

For extra richness, finish the braising liquid by simmering it on the stove until reduced and thickened; spoon over the ribs before serving.
Use grape juice instead of red wine to keep this dish alcohol-free without sacrificing flavor.
Try adding a splash of cream to the mashed potatoes for an even silkier texture.
Substitute fresh herbs with 1 teaspoon dried thyme and rosemary if fresh is unavailable.

Storage

Store leftover braised short ribs and mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop, adding a splash of broth or milk to keep the meat moist and the potatoes creamy.

How to Serve

A white bowl filled with two large, dark brown braised beef chunks covered in glossy, rich sauce sits on top of a creamy white mashed potato base with smooth, slightly lumpy texture. The sauce pools around the edges, mixing with the mashed potatoes, and a sprig of fresh green thyme rests on the side of the dish. The bowl is placed on a rustic wooden surface, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the short ribs in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, transfer everything to a slow cooker. Add the liquids and herbs, then cook on low for 6 to 8 hours until the ribs are tender.

What type of potatoes work best for mashed potatoes?

Yukon Gold or Russet potatoes are ideal for mashing. Yukon Golds have a creamy texture and buttery flavor, while Russet potatoes yield fluffier, lighter mashed potatoes.