Tender Braised Short Ribs with Garlic Mashed Potatoes
A Comforting Dish You Can’t Resist
Ever craved something so rich and flavorful that it practically begs you to cozy up on the couch? Tender Braised Short Ribs with Garlic Mashed Potatoes serves up that kind of comfort, elevating mealtime to a whole new level of deliciousness. Imagine succulent beef ribs simmering in a fragrant mix of herbs and wine, paired effortlessly with creamy mashed potatoes infused with garlic. This dish not only satisfies your hunger but it also warms your soul!
Why Make This Recipe
Here’s why you’ll want to add this to your dinner rotation. First, it’s incredibly easy—braising is basically the world’s best excuse to kick back and relax while your oven does the work. Second, it’s a crowd-pleaser! Perfect for family dinners or impressing guests without breaking a sweat. Finally, the cleanup is a breeze; we’re talking one pot for the ribs and another for the potatoes. Who doesn’t love a quick and easy meal?
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
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)
- 4 cloves garlic
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
Directions
Let’s get cooking! Follow these simple steps for a dish that’ll have everyone asking for seconds:
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- Heat the olive oil in your Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic until softened, about 5-7 minutes.
- Add tomato paste and cook for an additional 2 minutes, stirring constantly.
- Pour in beef broth and red wine (or grape juice). Stir to combine.
- Add thyme and rosemary, then return the seared ribs to the pot, ensuring they are submerged in liquid. Cover and braise in the oven for 2.5 to 3 hours, until tender.
- Boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes. Drain, then mash with milk and butter until smooth. Season with salt to taste.
- Transfer the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.
How to Make Tender Braised Short Ribs with Garlic Mashed Potatoes (Overview)
Imagine this: searing those beautiful ribs until crusty on the outside while the inside turns melt-in-your-mouth tender. The key is to let them simmer—braise away! Then you whip up your garlic mash while the magic happens in the oven. Pro Tip: Don’t skip toasting the garlic in the mash; it amplifies the flavor and makes everything even more swoon-worthy!
How to Serve Tender Braised Short Ribs with Garlic Mashed Potatoes
Serve your short ribs atop a fluffy mountain of mashed potatoes, drizzling that luscious braising liquid over the top. Think rich, dark red hue against the creamy white potatoes—so inviting! To really dress it up, sprinkle some freshly chopped herbs for a touch of color and freshness. The aroma alone will have your guests drooling before they sit down.
How to Store Tender Braised Short Ribs with Garlic Mashed Potatoes
Got leftovers? Lucky you! These hearty leftovers will keep well in the fridge for about 3-4 days. You can even freeze them for up to 3 months—just make sure to store them in airtight containers. When you’re ready to enjoy again, simply reheat gently on the stove or in the microwave until warmed through.
Tips to Make Tender Braised Short Ribs with Garlic Mashed Potatoes
- Choose marbled ribs for the best flavor—more fat means more juiciness!
- If you’re out of beef broth, chicken broth works too, though beef is ideal.
- Make the garlic mash extra creamy by adding a splash more milk if needed.
- Want a twist? Throw in some sour cream or cream cheese for a tangy flavor in the mash.
- For a quicker version, use a pressure cooker to speed up the braising process.
Variation
Feeling adventurous? You can swap out the beef with pork ribs for a different flavor profile. Or, go vegan! Use jackfruit for a plant-based twist and swap out the beef broth with vegetable broth and coconut milk for a creamy touch. 🌱
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the braised short ribs a day ahead. Just refrigerate overnight and reheat before serving.
What can I substitute for red wine?
If you prefer not to use wine, grape juice or even beef broth will work like a charm!
Can I freeze the leftovers?
Yes! Just ensure they’re in airtight containers, and they can be frozen for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
Tender Braised Short Ribs with Garlic Mashed Potatoes
Ingredients
Method
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper.
- Heat the olive oil in your Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- In the same pot, sauté onion, carrots, and garlic until softened, about 5-7 minutes.
- Add tomato paste and cook for an additional 2 minutes, stirring constantly.
- Pour in beef broth and red wine (or grape juice). Stir to combine.
- Add thyme and rosemary, then return the seared ribs to the pot, ensuring they are submerged in liquid.
- Cover and braise in the oven for 2.5 to 3 hours, until tender.
- Boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes. Drain, then mash with milk and butter until smooth. Season with salt to taste.
- Transfer the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.
