Tender Braised Short Ribs

This tender braised short ribs recipe paired with creamy garlic mashed potatoes is the kind of meal that makes chilly evenings feel warm and special. The slow braise yields fall-off-the-bone meat infused with deep flavors from red wine and fresh herbs while the garlic mash brings a smooth and comforting finish on the side. It’s a comforting feast that’s perfect when you want to slow down and savor a truly satisfying dinner.

I first made this recipe on a cold winter weekend and it quickly became an all-time favorite in my family. The aroma alone fills the house with warmth and coaxed everyone to the table eagerly.

Ingredients

• Beef short ribs: four pounds ensuring good marbling for tenderness and flavor
• Olive oil: two tablespoons to sear and develop a rich crust on the meat
• Onion: one large chopped for sweetness and aromatic depth
• Carrots: two chopped to add subtle sweetness and body to the sauce
• Garlic: four cloves minced boosts flavor in meat and potatoes alike
• Tomato paste: two tablespoons concentrates umami in the braising liquid, choose one with a deep red color
• Beef broth: four cups as the braising base for richness and savory notes, homemade or store-bought both work
• Red wine or grape juice: one cup for a deep, complex sauce or a non-alcoholic alternative
• Fresh thyme: two sprigs adds earthy herbal notes that pair beautifully with beef
• Fresh rosemary: two sprigs brings piney fragrance that enhances the dish
• Potatoes: two pounds Yukon Gold or Russet for creamy mash, Yukon Gold for buttery texture, Russet for fluffiness
• Milk: half cup to enrich the mash and create creamy texture
• Butter: quarter cup for smoothness and richness in the potatoes
• Salt: to taste essential for seasoning and bringing all flavors together

Step-by-Step Instructions

Sear the Ribs:

Heat your oven to 325 degrees Fahrenheit or 165 degrees Celsius. Season short ribs liberally with salt and pepper. Warm olive oil in a Dutch oven over medium-high heat. Brown ribs on all sides until a deep crust forms, around three to four minutes per side. Remove ribs and set aside.

Cook the Aromatics:

In the same pot with the drippings, sauté chopped onions, carrots, and minced garlic over medium heat until softened, about five to seven minutes. Stir in tomato paste and cook for two more minutes keeping it moving so it does not burn. This step builds a flavorful base for the sauce.

Braise the Ribs:

Pour in beef broth and red wine or grape juice stirring to combine and loosen any browned bits from the pot. Add thyme and rosemary sprigs. Nestle the seared short ribs back into the pot making sure they are submerged. Cover the pot and place in the oven to braise for two and a half to three hours until the meat is tender and practically falling off the bone.

Make the Garlic Mash:

Peel and chop potatoes then boil them with whole garlic cloves until they are fork-tender, about twenty to twenty-five minutes. Drain thoroughly. Mash potatoes and garlic together adding milk and butter gradually until smooth and creamy. Season with salt to taste.

Serve and Enjoy:

Lift the tender short ribs onto a serving plate and spoon the rich braising liquid over the top. Serve the ribs alongside generous portions of the creamy garlic mash.

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My favorite ingredient here has to be the fresh herbs especially rosemary. It adds that perfect aromatic lift that complements the rich beef sauce. A memorable winter dinner with this on the table always means the family gathers close and enjoys long conversations after, making the meal even more special.

Storage Tips

Store any leftover ribs and mashed potatoes in airtight containers in the refrigerator. The meat will keep well for three to four days and the mashed potatoes about two days. Reheat gently on the stove or in the oven to keep the texture and moisture intact. This dish also freezes beautifully if you want to make ahead for a busy weeknight.

Ingredient Substitutions

You can swap red wine with grape juice if you prefer non-alcoholic options without sacrificing flavor depth. For broth, vegetable stock can work in a pinch though the beef broth adds more richness. Use whichever potatoes you have on hand but Yukon Gold give the best creamy consistency. You can substitute fresh herbs with dried ones using about a third of the amount.

Serving Suggestions

Serve this with a simple green vegetable like steamed green beans or sautéed kale to cut through the richness. A crisp green salad with a light vinaigrette provides refreshing contrast. Finish with a hearty loaf of crusty bread to sop up all that luscious sauce.

Cultural Context

Braised short ribs are a classic comfort food rooted in slow cooking traditions where tougher cuts of meat become tender and flavorful after hours of gentle heat. This particular style has American influences with red wine and garlic mashed potatoes creating a rich, satisfying meal perfect for cool climates and family gatherings.

Pro Tips

• Make sure to brown the ribs well for deep flavor—it really sets the foundation for the sauce
• Do not skip the tomato paste step it adds that savory umami kick that takes the sauce from good to great
• Use a Dutch oven or heavy pot with a tight lid to trap moisture and ensure even braising

Recipe FAQs

→ What cut of meat is best for braising?

Beef short ribs with ample marbling are ideal as their connective tissue breaks down during slow cooking, resulting in tender, flavorful meat.

→ How do I achieve a rich sauce with the short ribs?

Searing the ribs first develops a caramelized crust. Braising them slowly in red wine, broth, and aromatics concentrates flavors into a luscious sauce.

→ Can the garlic mashed potatoes be prepared in advance?

Yes, mashed potatoes can be made ahead and gently reheated, adding a splash of milk or butter to restore creaminess before serving.

→ What herbs complement short ribs during braising?

Fresh thyme and rosemary add fragrant, earthy notes that enhance the savory depth of braised meats.

→ How long should the short ribs be braised?

A slow braise of 2.5 to 3 hours at a low temperature allows the meat to become tender while melding flavors beautifully.