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Braised Short Ribs with Mashed Potatoes

Braised Short Ribs with Mashed Potatoes
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A delicious and hearty dish featuring tender braised short ribs served over creamy mashed potatoes.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 3 garlic cloves, minced
  • 2 cups red wine (preferably dry)
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 2 lbs Yukon gold potatoes, peeled and cubed
  • 1/2 cup heavy cream or milk
  • 4 tbsp unsalted butter
  • 1 garlic clove, minced (optional, for extra flavor)

Instructions

  1. Preheat the oven to 325°F (165°C).
  2. Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and black pepper.
  3. Brown the short ribs in batches, about 4–5 minutes per side, until deeply browned. Remove the short ribs from the pot and set them aside.
  4. In the same pot, add the chopped onion and carrots. Cook for 5–7 minutes, stirring occasionally, until softened.
  5. Add the minced garlic and cook for another 1 minute until fragrant.
  6. Stir in the tomato paste and cook for 2 minutes. Then, pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce for 5 minutes.
  7. Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf. Stir to combine.
  8. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover and transfer the pot to the oven.
  9. Braise for 2.5–3 hours, or until the meat is fork-tender and falls off the bone.
  10. While the ribs are braising, place the peeled and cubed potatoes in a large pot. Cover with cold salted water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
  11. Drain the potatoes and return them to the pot. Add butter, heavy cream (or milk), and minced garlic (if using). Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
  12. Once the short ribs are done, remove them from the oven. Discard the bay leaf and herb sprigs.
  13. Serve the braised short ribs over the mashed potatoes, spooning the braising liquid over the meat for extra flavor.

Notes

  • Ensure the short ribs are well-browned for the best flavor.
  • Feel free to adjust seasoning to your preference.
  • For a richer mash, use heavy cream instead of milk.

Nutrition

Find it online: https://www.spiritsdrink.com/braised-short-ribs-with-mashed-potatoes/