Tender Braised Short Ribs Garlic Mash (Printable Version)
Savory braised short ribs served with creamy garlic mashed potatoes for warming comfort and rich flavor.
# What You'll Need:
→ Braised Short Ribs
01 -
4 pounds beef short ribs
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped
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2 carrots, chopped
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4 cloves garlic, minced
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2 tablespoons tomato paste
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4 cups beef broth
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1 cup red wine or grape juice
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2 sprigs fresh thyme
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2 sprigs fresh rosemary
→ Garlic Mashed Potatoes
11 -
2 pounds Yukon Gold or Russet potatoes, peeled and chopped
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4 cloves garlic
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1/2 cup milk
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1/4 cup butter
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Salt to taste
# Step-by-Step Guide:
01 -
Preheat oven to 325°F (165°C). Season the short ribs thoroughly with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown the ribs on all sides, approximately 3 to 4 minutes per side, until a deep crust develops. Transfer ribs to a plate.
02 -
In the same Dutch oven, reduce heat to medium. Sauté chopped onion, carrots, and minced garlic until vegetables soften and become aromatic, about 5 to 7 minutes. Stir in tomato paste and cook, stirring, for an additional 2 minutes.
03 -
Pour in beef broth and red wine or grape juice. Deglaze the pot by scraping up any browned bits. Add thyme and rosemary sprigs. Return seared ribs to the pot, ensuring they are mostly submerged. Cover with lid and transfer to preheated oven. Braise for 2 1/2 to 3 hours, until the meat is tender and pulls away easily from the bone.
04 -
While the ribs braise, cook peeled and chopped potatoes with whole garlic cloves in a large pot of salted boiling water until fork-tender, about 20 to 25 minutes. Drain well. Mash potatoes and garlic together with milk and butter until smooth and creamy. Season with salt as needed.
05 -
Transfer braised short ribs to a serving dish. Spoon some braising liquid over the ribs for added flavor. Serve ribs over or alongside garlic mashed potatoes.
# Additional Notes:
01 -
For the deepest flavor, allow the ribs to rest in the braising liquid for 10 minutes before serving.