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Braised Short Ribs With Garlic Mashed Potatoes - A Cozy, Crowd-Pleasing Classic

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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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)
  • 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)

Method
 

  1. Prep the ribs: Pat short ribs dry. Season generously with salt and pepper on all sides. Dust lightly with flour, shaking off excess.
  2. 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.
  3. 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.
  4. Deglaze: Pour in red wine. Scrape up browned bits from the bottom of the pot. Simmer 2–3 minutes to reduce by about half.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Serve: Spoon mashed potatoes into bowls. Top with short ribs and ladle over the sauce. Garnish with chopped chives or parsley.