Description

This recipe features tender and flavorful braised beef short ribs paired perfectly with creamy garlic mashed potatoes. The ribs are seared to develop a rich crust, then slowly braised in a savory broth with aromatic vegetables and herbs until melt-in-your-mouth tender. The garlic mashed potatoes provide a luscious, comforting base that complements the robust meat beautifully, making this an ideal warm and hearty meal.

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 Mash:

2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
4 cloves garlic
1/2 cup milk
1/4 cup butter
Salt to taste

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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 until a deep brown crust forms, about 3-4 minutes per side. Remove the ribs and set aside.
Cook the Aromatics: In the same pot, sauté the chopped onion, carrots, and minced garlic until softened and fragrant, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes, stirring constantly.
Braise the Ribs: Pour in the beef broth and red wine or grape juice, stirring to combine and deglaze the pot. Add the fresh thyme and rosemary sprigs. Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the pot with a lid and braise in the preheated oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Make the Garlic Mash: While the ribs braise, boil peeled and chopped potatoes along with whole garlic cloves in salted water until fork-tender, about 20-25 minutes. Drain well and mash the potatoes and garlic together with milk and butter until creamy and smooth. Season with salt to taste.
Serve and Enjoy: Transfer the braised short ribs to a serving platter and spoon some of the flavorful braising liquid over them. Serve the ribs atop or alongside the creamy garlic mashed potatoes for a comforting, delicious meal.

Notes

For an even richer garlic flavor in the mashed potatoes, consider roasting the garlic before mashing it in.
Fresh herbs such as parsley or chives can be stirred into the mash for added freshness.
Leftover short ribs and mashed potatoes keep well refrigerated and often taste better the next day as flavors deepen.
You can substitute grape juice for red wine to keep the dish alcohol-free.
Make sure the ribs are fully submerged in liquid during braising to ensure even cooking and tenderness.

Nutrition

Serving Size: 1 serving (short ribs with mashed potatoes)
Calories: 700 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 45 g
Cholesterol: 150 mg