Braised Short Ribs With Garlic Mashed Potatoes – A Cozy, Crowd-Pleasing Classic
Few dinners feel as comforting as tender short ribs spooned over creamy garlic mashed potatoes. This is the kind of meal that makes the house smell incredible and brings everyone to the table. The ribs simmer low and slow until they’re fall-apart soft, resting in a rich sauce that’s glossy and full of flavor.
The potatoes are ultra-smooth, buttery, and infused with mellow roasted garlic. It’s special enough for a weekend but easy enough to pull off with a bit of planning.
Braised Short Ribs With Garlic Mashed Potatoes - A Cozy, Crowd-Pleasing Classic
Ingredients
Method
- Prep the ribs: Pat short ribs dry. Season generously with salt and pepper on all sides.Dust lightly with flour, shaking off excess.
- Sear: Heat olive oil in a large Dutch oven over medium-high. Brown the ribs in batches, 3–4 minutes per side, until deeply caramelized. Don’t crowd the pot.Transfer browned ribs to a plate.
- Sauté aromatics: Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly browned.Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
- Deglaze: Pour in red wine. Scrape up browned bits from the bottom of the pot. Simmer 2–3 minutes to reduce by about half.
- Build the braise: Add beef broth, bay leaves, and thyme.Return ribs (plus any juices) to the pot, bone-side up if possible. Liquid should come about two-thirds up the ribs. Adjust with a splash more broth if needed.
- Braise: Cover and place in a 325°F (165°C) oven.Cook 2.5 to 3 hours, until the ribs are fork-tender and nearly falling off the bone.
- Make the potatoes: About 30 minutes before the ribs are done, simmer potatoes in salted water until very tender, 15–20 minutes. Drain well and return to the pot to steam off moisture.
- Roast or cook the garlic: For roasted garlic, slice off the top of the head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden. Alternatively, gently sauté peeled cloves in butter until tender and fragrant.
- Mash: Warm cream and butter together.Squeeze in roasted garlic (or add sautéed garlic) and mash with the potatoes until smooth. Stir in warm cream-butter mixture. Season with salt and pepper to taste.
- Finish the sauce: When ribs are tender, transfer them to a plate and tent with foil.Skim fat from the top of the braising liquid. Simmer the sauce on the stove to thicken slightly, 5–10 minutes. Add balsamic vinegar for brightness, then swirl in butter if you like a glossy finish.Adjust seasoning.
- Serve: Spoon mashed potatoes into bowls. Top with short ribs and ladle over the sauce. Garnish with chopped chives or parsley.
What Makes This Recipe So Good
- Deep, layered flavor: Browning the ribs, deglazing with wine, and simmering with aromatics creates a sauce that tastes like it took all day—because it did.
- Hands-off cooking: After a quick sear and a few simple steps, the oven does most of the work.
- Foolproof tenderness: Short ribs are forgiving and become silky when cooked low and slow.
- Comfort in every bite: The creamy garlic potatoes balance the richness of the ribs perfectly.
- Make-ahead friendly: The dish tastes even better the next day, making it ideal for entertaining.
What You’ll Need
- Beef short ribs: 4–5 pounds, bone-in, English cut
- Kosher salt and black pepper: For seasoning
- All-purpose flour: 2 tablespoons, for dusting
- Olive oil: 2–3 tablespoons
- Onion: 1 large, chopped
- Carrots: 2 medium, chopped
- Celery: 2 ribs, chopped
- Garlic: 6 cloves, smashed
- Tomato paste: 2 tablespoons
- Dry red wine: 1 cup (Cabernet, Merlot, or similar)
- Beef broth: 3 cups, low sodium
- Bay leaves: 2
- Fresh thyme: 6–8 sprigs (or 1 teaspoon dried)
- Balsamic vinegar: 1 tablespoon (optional, for brightness)
- Butter: 2 tablespoons (to finish the sauce, optional)
For the garlic mashed potatoes:
- Russet or Yukon Gold potatoes: 3 pounds, peeled and cut into chunks
- Garlic: 1 whole head, roasted (or 4–6 cloves gently sautéed)
- Unsalted butter: 6 tablespoons
- Heavy cream or half-and-half: 3/4 to 1 cup, warmed
- Kosher salt and black pepper: To taste
- Chives or parsley: For garnish (optional)
Step-by-Step Instructions
- Prep the ribs: Pat short ribs dry. Season generously with salt and pepper on all sides.Dust lightly with flour, shaking off excess.
- Sear: Heat olive oil in a large Dutch oven over medium-high. Brown the ribs in batches, 3–4 minutes per side, until deeply caramelized. Don’t crowd the pot.Transfer browned ribs to a plate.
- Sauté aromatics: Reduce heat to medium. Add onion, carrot, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly browned.Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly.
- Deglaze: Pour in red wine. Scrape up browned bits from the bottom of the pot. Simmer 2–3 minutes to reduce by about half.
- Build the braise: Add beef broth, bay leaves, and thyme.Return ribs (plus any juices) to the pot, bone-side up if possible. Liquid should come about two-thirds up the ribs. Adjust with a splash more broth if needed.
- Braise: Cover and place in a 325°F (165°C) oven.Cook 2.5 to 3 hours, until the ribs are fork-tender and nearly falling off the bone.
- Make the potatoes: About 30 minutes before the ribs are done, simmer potatoes in salted water until very tender, 15–20 minutes. Drain well and return to the pot to steam off moisture.
- Roast or cook the garlic: For roasted garlic, slice off the top of the head, drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden. Alternatively, gently sauté peeled cloves in butter until tender and fragrant.
- Mash: Warm cream and butter together.Squeeze in roasted garlic (or add sautéed garlic) and mash with the potatoes until smooth. Stir in warm cream-butter mixture. Season with salt and pepper to taste.
- Finish the sauce: When ribs are tender, transfer them to a plate and tent with foil.Skim fat from the top of the braising liquid. Simmer the sauce on the stove to thicken slightly, 5–10 minutes. Add balsamic vinegar for brightness, then swirl in butter if you like a glossy finish.
Adjust seasoning.
- Serve: Spoon mashed potatoes into bowls. Top with short ribs and ladle over the sauce. Garnish with chopped chives or parsley.
Storage Instructions
- Refrigerate: Cool completely, then store ribs and sauce together in an airtight container for up to 4 days.Store potatoes separately for 3–4 days.
- Freeze: Ribs and sauce freeze well for up to 3 months. Thaw overnight in the fridge. Potatoes can be frozen, but texture may soften; adding a splash of warm cream when reheating helps.
- Reheat: Warm ribs and sauce gently on the stovetop over low heat until hot and tender.Reheat potatoes over low heat with a bit of cream and butter, stirring until smooth.
Health Benefits
- Protein-rich: Short ribs deliver high-quality protein for satiety and muscle repair.
- Collagen and minerals: Slow cooking extracts collagen and minerals from the bones, adding body to the sauce.
- Garlic goodness: Garlic provides antioxidants and may support heart health.
- Balanced comfort: Pairing rich meat with potatoes offers a satisfying carb-protein combo, especially when served with a side of greens.
Pitfalls to Watch Out For
- Skipping the sear: Browning builds flavor. Don’t rush this step.
- Too much liquid: The ribs should not be fully submerged. Aim for two-thirds coverage to concentrate flavor.
- Undercooking: If the meat isn’t tender, it needs more time.Keep braising until a fork slides in easily.
- Greasy sauce: Skim fat before serving. Chilling overnight makes this even easier.
- Glued potatoes: Overmixing or using a food processor can make potatoes gummy. Mash by hand or use a ricer.
Variations You Can Try
- Mushroom boost: Add sliced cremini or shiitake mushrooms during the last hour for earthy depth.
- Herb switch: Swap thyme for rosemary or add a strip of orange peel for a subtle citrus note.
- No-wine version: Replace wine with more beef broth plus 1 tablespoon Worcestershire and 1 teaspoon red wine vinegar.
- Parsnip-potato mash: Mix in parsnips with the potatoes for a sweet, nutty twist.
- Dairy-light mash: Use olive oil and warm chicken broth instead of butter and cream for a lighter version.
- Pressure cooker: Make the braise in an Instant Pot: 45–50 minutes on high pressure, natural release 15 minutes, then reduce the sauce on sauté.
FAQ
Can I use boneless short ribs?
Yes, boneless short ribs work, but bone-in adds more flavor and body to the sauce.
If using boneless, start checking for tenderness around the 2-hour mark since they can cook a bit faster.
What’s the best wine for braising?
Choose a dry red with good body, like Cabernet Sauvignon, Merlot, or a Côtes du Rhône. Use something you’d enjoy drinking; it doesn’t need to be expensive.
Can I make this a day ahead?
Absolutely. The flavors improve overnight.
Chill the ribs in their sauce, then skim the fat the next day and reheat gently on the stove or in the oven.
How do I thicken the sauce without flour?
Reduce the sauce on the stovetop until it coats the back of a spoon. You can also blend a few spoonfuls of the cooked vegetables into the liquid for body.
What can I serve on the side?
A simple green vegetable balances the meal. Try sautéed green beans, roasted Brussels sprouts, or a crisp salad with a lemony vinaigrette.
Which potatoes are best for mashing?
Russets make fluffy, light mash.
Yukon Golds are naturally creamy and buttery. Use either, or a mix for the best of both worlds.
How do I keep mashed potatoes warm for guests?
Hold them in a covered heatproof bowl set over a pot of barely simmering water, or keep them warm in a slow cooker on low with a splash of cream stirred in.
My ribs are tough after 2 hours. What should I do?
Keep going.
Toughness means they’re not done yet. Continue braising and check every 20–30 minutes until the meat yields easily to a fork.
In Conclusion
Braised Short Ribs with Garlic Mashed Potatoes is a timeless, satisfying meal that rewards patience with big flavor and melt-in-your-mouth texture. With a few simple steps and quality ingredients, you’ll create a restaurant-worthy dinner at home.
Whether it’s a cozy Sunday or a special gathering, this dish delivers warmth, comfort, and plenty of happy plates.
