Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Introduction

Tender braised short ribs paired with creamy garlic mashed potatoes make for a comforting and flavorful meal. Slow-cooked until melt-in-your-mouth soft, this dish is perfect for a cozy dinner or special occasion.

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
• 1/2 cup milk
• 1/4 cup butter
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
2. Step 2: Heat 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 the ribs and set aside.
3. Step 3: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes.
4. Step 4: Add tomato paste and cook for an additional 2 minutes, stirring constantly.
5. Step 5: Pour in beef broth and red wine or grape juice. Stir to combine, then add thyme and rosemary sprigs.
6. Step 6: Return the seared ribs to the pot, ensuring they are submerged in the liquid. Cover and braise in the oven for 2.5 to 3 hours, until the ribs are tender and falling off the bone.
7. Step 7: While the ribs are cooking, peel and chop the potatoes. Boil them with 4 whole garlic cloves until tender, about 20-25 minutes.
8. Step 8: Drain the potatoes and garlic, then mash them together with milk and butter until smooth. Season with salt to taste.
9. Step 9: Transfer the ribs to a serving platter and spoon the braising liquid over them.
10. Step 10: Serve the ribs over the creamy garlic mashed potatoes and enjoy.

Tips & Variations

• For extra flavor, marinate the short ribs in red wine and herbs overnight before cooking.
• Use grape juice instead of wine for a family-friendly, alcohol-free version.
• Add a splash of cream to the mashed potatoes for even richer texture.
• Skim fat off the braising liquid before serving for a lighter sauce.

Storage

Store leftover short ribs and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat ribs gently in a covered pan with a splash of broth to keep them moist. Reheat mashed potatoes in the microwave or on the stovetop, adding a little milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, sear the ribs as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until ribs are tender.

What cut of beef is best for short ribs?

Look for bone-in beef short ribs with good marbling for the richest flavor and best tenderness after braising.

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

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This recipe features tender braised beef short ribs cooked slowly in a flavorful broth with aromatic vegetables and herbs, paired perfectly with creamy garlic mashed potatoes. The short ribs are seared to lock in flavor, then braised in the oven until meltingly tender, while the mashed potatoes are infused with roasted garlic for a rich, comforting side dish.

• Author: Tim
• 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 1x2x3x

For the 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

For the 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

1. Sear the Ribs: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides for about 3-4 minutes per side until browned. Remove the ribs and set aside.
2. Cook the Aromatics: In the same Dutch oven, sauté the chopped onion, carrots, and minced garlic until softened, about 5-7 minutes. Add the tomato paste and cook for an additional 2 minutes, stirring constantly to blend the flavors.
3. Braise the Ribs: Pour in the beef broth and red wine (or grape juice for a non-alcoholic option). Stir to combine all ingredients. Add fresh thyme and rosemary sprigs. Return the seared short ribs to the pot ensuring they are submerged in the liquid. Cover the pot and place it in the preheated oven to braise for 2.5 to 3 hours or until the meat is tender and easily pulls apart.
4. Make the Garlic Mash: While the ribs are braising, boil the peeled and chopped potatoes together with the 4 whole garlic cloves in salted water for 20-25 minutes until tender. Drain well, then mash the potatoes and garlic together. Stir in the milk and butter until smooth and creamy. Season with salt to taste.
5. Serve and Enjoy: Transfer the tender short ribs to a serving platter. Spoon the flavorful braising liquid over the ribs. Serve the ribs hot over the creamy garlic mashed potatoes for a comforting and hearty meal.

Notes

• For a richer flavor, use red wine in the braising liquid; substitute grape juice for a non-alcoholic version.
• Using a Dutch oven ensures even heat distribution for perfect braising.
• Yukon Gold potatoes provide creamier mashed potatoes, but Russets work well too.
• Season mashed potatoes gently with salt as the braising liquid and broth may add some saltiness to the dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: braised short ribs, garlic mashed potatoes, comfort food, oven braised, beef recipe, hearty dinner