Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

If you’re craving something comforting, soulful, and downright irresistible, this Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe might just be your new favorite. I absolutely love how the short ribs become buttery soft after slow braising, and the creamy garlic mashed potatoes soak up all those rich flavors perfectly. Trust me, once you try this, it’ll become a go-to for cozy dinners or impressing guests without breaking a sweat.

this Recipe

Ingredients You’ll Need

Getting the right ingredients is half the battle, and for this Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe, it’s all about quality meat and fresh aromatics. Here are my favorites and some tips to help you shop smart.

• Beef short ribs: Look for well-marbled ribs as the fat helps keep them juicy and flavorful during the long braise.
• Olive oil: Use extra virgin if you like a fruity finish, but any good-quality olive oil will do the trick.
• Onion: A large yellow onion adds just the right sweetness once softened.
• Carrots: Adds subtle earthiness and helps build depth in the braising liquid.
• Garlic: Fresh is best – I love smashing the cloves in the mash to get that perfect garlicky hit.
• Tomato paste: It’s the secret behind that rich, savory umami you might wonder where it came from.
• Beef broth: Use a low-sodium version so you can control the salt level.
• Red wine or grape juice: Red wine adds complexity; grape juice works perfectly if you want a non-alcoholic option.
• Fresh thyme and rosemary: These herbs give that wonderful woodsy aroma that just screams comfort food.
• Potatoes (Yukon Gold or Russet): Yukon Golds are creamy and buttery, Russets make fluffier mash—either works wonderfully.
• Milk and butter: Warm the milk before mixing for a silkier mashed potato texture.
• Salt: Season throughout, especially when making the mashed potatoes, to bring everything alive.

Variations

I love that this Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe is easily adaptable—I’ve played around with adding my own twists over the years, so feel free to personalize it to suit your tastes or dietary needs.

• Make it spicy: I once added a few chopped chipotle peppers in adobo to the braising liquid for a smoky heat that my family couldn’t get enough of.
• Slow cooker version: If you want to skip the oven, you can braise the ribs overnight on low—just brown them first for the best flavor.
• Herb switch-up: Try adding bay leaves or swapping rosemary for sage depending on what herbs you have on hand.
• Vegan mash alternative: For a dairy-free option, swap butter and milk with olive oil and plant-based milk—combine it with roasted garlic for a rich texture.

How to Make Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Step 1: Sear the Short Ribs to Lock in Flavor

First things first, you want to season your ribs generously with salt and pepper. Heat up your olive oil in a heavy Dutch oven on medium-high heat—once it’s shimmering, add the ribs. Sear them on all sides, about 3 to 4 minutes each, until they’re beautifully browned. This step is crucial because it seals in those rich juices and adds depth to the flavor. Don’t overcrowd the pot—work in batches if needed.

Step 2: Sauté Your Aromatics

After removing the ribs, toss your chopped onions, carrots, and minced garlic into the same pot. The residual fat will help caramelize these veggies perfectly. Cook for 5 to 7 minutes until they soften and the onions become translucent. Then, stir in the tomato paste and cook for another 2 minutes to deepen the flavor—this little trick brings a richness you won’t want to skip.

Step 3: Braise the Ribs Low and Slow

Pour in the beef broth and red wine (or grape juice if you prefer). Give everything a good stir to lift the tasty bits stuck to the bottom of the pot—it’s pure gold for your sauce. Add the fresh thyme and rosemary sprigs, then nestle your seared ribs back in, making sure they’re mostly covered by liquid. Cover with a tight-fitting lid and pop it into your preheated oven at 325°F (165°C). Now, be patient: you’re going to let it braise for about 2.5 to 3 hours until the meat is so tender it practically falls off the bone.

Step 4: Make the Creamy Garlic Mashed Potatoes

While your ribs are braising, peel and chop your potatoes, toss them in a pot with the whole garlic cloves, and boil until everything is fork-tender—usually about 20 to 25 minutes. Drain, then mash the potatoes and garlic together with warmed milk and butter. Add salt gradually and taste as you go; the creamy garlic mash should be luscious and the perfect partner for your ribs.

Step 5: Serve and Enjoy!

Once the ribs are done, transfer them to a serving platter. Spoon the flavorful braising liquid over the top—they make the meat even juicier. Serve generously over your garlic mashed potatoes and watch everyone’s faces light up. I swear, it’s magic on a plate.

How to Serve Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Garnishes

I like to sprinkle fresh chopped parsley or a few thyme leaves on top right before serving—it adds a lovely pop of color and that fresh herbal note that brightens the rich dish. Sometimes a drizzle of good-quality olive oil over the mash adds a silky finish too.

Side Dishes

Since the short ribs and garlic mash are hearty, I usually serve them with lightly steamed green beans, roasted Brussels sprouts, or a simple arugula salad with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For dinner parties, I love plating the ribs atop individual spoonfuls of garlic mashed potatoes with a drizzle of sauce around the edge of the plate and garnishing with microgreens. It feels elegant but is effortless to pull off.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully—just keep the ribs and mashed potatoes in separate airtight containers in the fridge. I find the flavors actually intensify overnight, making leftovers a treat rather than a chore.

Freezing

I’ve frozen braised short ribs before, and they thaw well. Freeze them with some braising liquid to keep the meat juicy. For best results, freeze mash separately and freshen it up when you reheat.

Reheating

Reheat ribs gently in a saucepan with a splash of broth or water on low heat to avoid drying out. Warm the mashed potatoes in the microwave or gently on the stove, stirring occasionally to keep them creamy.

FAQs

Final Thoughts

This Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe holds a special place in my heart because it’s the kind of dish that brings people around the table, slows down the day, and fills the room with delicious smells. It’s not complicated—you don’t need to be a chef to impress with this hearty, flavorful meal. Give it a go and see how it turns your weeknight or special occasion into something memorable. I promise, your family and friends will thank you!

Print