Tender Braised Short Ribs (Printable Version)
Slow-braised short ribs with rich red wine sauce served alongside creamy garlic mashed potatoes.
# Everything You’ll Need:
→ Braised Short Ribs
01 -
4 lbs beef short ribs
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped
04 -
2 medium carrots, chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
4 cups beef broth
08 -
1 cup red wine or grape juice (non-alcoholic option)
09 -
2 sprigs fresh thyme
10 -
2 sprigs fresh rosemary
→ Garlic Mashed Potatoes
11 -
2 lbs potatoes, Yukon Gold or Russet, peeled and chopped
12 -
4 cloves garlic
13 -
1/2 cup whole milk
14 -
1/4 cup unsalted butter
15 -
Salt, to taste
# Steps to Cook:
01 -
Preheat oven to 325°F. Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
02 -
In the same pot, sauté chopped onion, carrots, and minced garlic until softened, approximately 5-7 minutes. Stir in tomato paste and cook for an additional 2 minutes.
03 -
Add beef broth and red wine or grape juice to the pot. Stir to combine. Add thyme and rosemary sprigs. Return seared ribs to pot, ensuring they are submerged. Cover and braise in the oven for 2.5 to 3 hours until tender.
04 -
Boil peeled and chopped potatoes with whole garlic cloves until tender, about 20-25 minutes. Drain well, then mash with milk and butter until smooth. Season with salt to taste.
05 -
Transfer short ribs to a serving platter and spoon braising liquid over the meat. Serve hot over the creamy garlic mashed potatoes.
# Extra Suggestions:
01 -
For enhanced flavor in the garlic mash, consider adding roasted garlic or fresh herbs. Leftovers develop deeper flavor when refrigerated overnight.