Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
