Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Savor comfort food at its finest with Tender Braised Short Ribs with Garlic Mashed Potatoes, a dish that perfectly balances soul-warming flavors, melt-in-your-mouth meat, and rich, buttery mash. In every irresistible bite, you’ll find layers of savory flavor from slow-cooked beef, a red wine-infused sauce, and garlicky potatoes that are unbelievably creamy. Whether it’s a special Sunday supper or your next dinner party centerpiece, this recipe transforms simple ingredients into pure magic.

Ingredients You’ll Need

Gathering the ingredients for Tender Braised Short Ribs with Garlic Mashed Potatoes is almost as enjoyable as tasting the final result. Each item adds an essential layer—whether it’s deeply savory, warmly aromatic, or creamy and comforting—and together, they create a dish with unforgettable flavor and texture.

• Beef Short Ribs (4 lbs): Choose well-marbled ribs for melt-in-your-mouth tenderness and rich flavor.
• Olive Oil (2 tablespoons): Helps with searing the ribs to create that irresistible golden crust.
• Onion (1 large, chopped): Brings subtle sweetness and depth to the braise.
• Carrots (2, chopped): Add both color and a natural sweetness to the sauce.
• Garlic (4 cloves, minced for ribs + 4 whole for mash): Infuses the entire dish with warmth and bold, comforting undertones.
• Tomato Paste (2 tablespoons): Enhances the richness of the sauce and gives it a savory backbone.
• Beef Broth (4 cups): Provides a flavorful, rich braising liquid that helps tenderize the meat.
• Red Wine or Grape Juice (1 cup): For a robust, complex sauce; grape juice works perfectly for a non-alcoholic recipe.
• Fresh Thyme (2 sprigs): Adds aromatic, earthy notes to the braise.
• Fresh Rosemary (2 sprigs): Infuses a piney, herby lift that pairs wonderfully with beef.
• Potatoes (2 lbs, Yukon Gold or Russet): Form the creamy, fluffy base for your mash; Yukon Golds are extra buttery, while Russets are lighter.
• Milk (1/2 cup): For extra silkiness in the mashed potatoes—whole milk works best!
• Butter (1/4 cup): Adds luxurious richness and smoothness to your mash.
• Salt to taste: Brings out all the flavors—don’t skimp on seasoning throughout the recipe.

How to Make Tender Braised Short Ribs with Garlic Mashed Potatoes

Step 1: Sear the Short Ribs

This initial step is where the flavor journey truly begins. Season the short ribs well with salt and pepper, then heat your olive oil in a heavy Dutch oven. Sear the ribs on all sides until you get a deep golden-brown crust, about 3-4 minutes per side. This caramelization unlocks depth and smokiness you simply can’t get any other way, so don’t rush through it. Set the seared ribs aside while you prep the veggies.

Step 2: Cook the Aromatics

In the same pot, toss in your chopped onions, carrots, and minced garlic. Stir occasionally, letting the vegetables soak up the flavorful fond (those delicious brown bits) left behind from the ribs. After about 5-7 minutes, when everything’s softened and fragrant, add the tomato paste and cook for two more minutes, stirring constantly—this deepens the color and enriches the sauce.

Step 3: Braise the Ribs

Pour in the beef broth and your red wine (or grape juice if keeping it non-alcoholic). Give it all a good stir and add the thyme and rosemary sprigs. Return the seared short ribs to the pot, nestling them into the liquid so they’re nice and cozy. Cover the Dutch oven and slide it into a 325°F (165°C) oven. Let the magic happen for 2.5 to 3 hours—the ribs will become so tender they fall off the bone at just a nudge.

Step 4: Make the Garlic Mash

While the short ribs are braising, boil your peeled and chopped potatoes together with the whole garlic cloves until fork-tender, about 20-25 minutes. Drain, then mash them with warm milk and melted butter. The roasted garlic will blend right in, making your potatoes luxuriously smooth, creamy, and fragrant. Taste and season with salt until they’re just right.

Step 5: Serve and Enjoy

It’s time for the finishing touches! Transfer your fork-tender ribs onto a serving platter and ladle that rich, savory braising liquid all over top. Place a generous mound of garlic mash on each plate, then crown it with the short ribs and a spoonful of sauce. With each forkful, enjoy the layers of flavor in your perfectly assembled Tender Braised Short Ribs with Garlic Mashed Potatoes.

How to Serve Tender Braised Short Ribs with Garlic Mashed Potatoes

Garnishes

Finish your creation with a sprinkle of freshly chopped parsley or thyme for color and a touch of brightness. A few shavings of lemon zest can elevate the whole dish with a gentle citrus aroma, cutting through the richness beautifully. Don’t forget a final pinch of flaked sea salt for texture and pop!

Side Dishes

While Tender Braised Short Ribs with Garlic Mashed Potatoes is a showstopper solo, some tender-crisp green beans, buttered peas, or a crisp green salad with vinaigrette round out the plate. For something extra special, offer warm dinner rolls or a rustic loaf of bread to soak up that sauce.

Creative Ways to Present

Try presenting the short ribs atop a bed of the garlic mash, then spoon the glossy braising liquid around them for a dinner-party-worthy look. For a fun twist, make individual servings in wide shallow bowls, or use mini casseroles for a bistro-style feel. Family style is always popular, inviting everyone to dig in for seconds!

Make Ahead and Storage

Storing Leftovers

If you find yourself lucky enough with leftovers, transfer the short ribs and mashed potatoes to airtight containers. The tender meat and flavorful sauce only deepen as they sit, making Tender Braised Short Ribs with Garlic Mashed Potatoes an even better encore meal the next day!

Freezing

Short ribs are surprisingly freezer-friendly. Let everything cool completely, then store the ribs in their sauce in a freezer-safe container. The garlic mash can be frozen separately, though it may require extra stirring and a splash of milk upon reheating to restore its creamy texture.

Reheating

Warm the short ribs and sauce gently in a covered casserole dish in the oven, or on the stovetop over low heat, until heated through. For the garlic mash, reheat with a bit of extra milk or butter to bring back their silky consistency. Always taste and adjust the seasoning after reheating for the best flavor.

FAQs

Can I make Tender Braised Short Ribs with Garlic Mashed Potatoes ahead of time?

Absolutely! This dish actually tastes even better the next day as the flavors meld. Prepare up to two days in advance, store in the fridge, and reheat gently before serving.

What’s the best cut of ribs for this recipe?

Bone-in beef short ribs are the star here, offering unbeatable tenderness and flavor as they braise. If you can, ask your butcher for thick, meaty ribs for an even more impressive meal.

Can I use a slow cooker for Tender Braised Short Ribs with Garlic Mashed Potatoes?

Yes! After searing the ribs and sautéing the aromatics in a skillet, transfer everything to your slow cooker. Cook on low for 8 hours or until the meat is fall-apart tender. The mash can be made on the stovetop as usual.

Do I have to use red wine in the sauce?

No worries if you’d prefer to skip the alcohol—grape juice offers a lovely depth and gentle sweetness that perfectly complements the beef, making this dish family-friendly and just as delicious.

What’s the best way to thicken the sauce if I want it richer?

If you’d like a thicker, more luxurious sauce, remove the ribs after braising and simmer the liquid on the stovetop until reduced by half. For even more body, whisk in a tablespoon of cornstarch mixed with cold water and simmer gently until your desired consistency is reached.

Final Thoughts

There’s nothing quite as satisfying as sharing a cozy, flavor-packed meal like Tender Braised Short Ribs with Garlic Mashed Potatoes. Whether it’s your first time or your fiftieth, I hope this recipe brings as much warmth and joy to your table as it has to mine. Give it a try, and get ready to see smiles all around!

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