BEST SHORT RIBS & GARLIC MASHED POTATOES

I can still picture my grandmother, apron-clad, bustling around her kitchen on a chilly Sunday afternoon, the aroma of slow-cooked beef filling the air; that memory is exactly the feeling I want to share with you when making this recipe. Today, we’re tackling a classic comfort food combination: Short Ribs & Garlic Mashed Potatoes, and trust me, with these simple steps, you’ll create a dish that rivals even the fanciest restaurants. Get ready to impress your family and friends (and yourself!) with this incredibly satisfying meal.

Understanding the Magic of Short Ribs

Let’s talk short ribs. What makes them so darn delicious? It’s all about the marbling – those beautiful streaks of fat that run through the meat. As they slowly cook, that fat renders, creating a rich, melt-in-your-mouth texture that’s simply irresistible. There are two main types of short ribs you’ll find at the grocery store: English cut and flanken cut. English cut short ribs are individual pieces, typically 2-3 inches thick, cut from the rib area. Flanken cut ribs are cut across the bone, resulting in thin strips. For this recipe, we’re going for the English cut. They’re meatier and perfect for braising.

Choosing the Right Short Ribs

When selecting your short ribs, look for pieces that are well-marbled and have a good amount of meat on the bone. Don’t be afraid of fat – it’s your friend! The more marbling, the more flavorful and tender your short ribs will be. If possible, buy your short ribs from a reputable butcher. They can often provide higher-quality cuts and offer valuable advice.

The Secret to Fall-Off-The-Bone Tenderness

The key to achieving that coveted fall-off-the-bone tenderness is low and slow cooking. We’re talking braising here – a technique where the short ribs are first seared to develop a rich crust, then simmered in a flavorful liquid until they’re incredibly tender. This process can be done in the oven, on the stovetop, or even in a slow cooker (though we are focusing on traditional braising methods today).

Ingredients for Short Ribs

• 2-3 lbs English cut short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Step-by-Step Short Ribs Instructions

1. Season the Short Ribs: Generously season the short ribs with salt and pepper. Don’t be shy – this is your chance to build flavor from the start.
2. Sear the Short Ribs: Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until they’re nicely browned. This step is crucial for developing a rich, flavorful crust. Work in batches if necessary to avoid overcrowding the pot. Remove the short ribs and set aside.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute, stirring constantly.
4. Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. This adds depth and complexity to the sauce. Let the wine simmer for a few minutes to reduce slightly.
5. Braise the Short Ribs: Return the short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the rosemary, thyme, and bay leaf. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
6. Cook Until Tender: Braise the short ribs for 2.5-3 hours, or until they are fork-tender and easily fall off the bone.
7. Rest and Shred (Optional): Remove the short ribs from the pot and let them rest for 10-15 minutes before shredding the meat with two forks.
8. Strain the Sauce (Optional): For a smoother sauce, strain the braising liquid through a fine-mesh sieve, discarding the solids. You can also use an immersion blender to puree the vegetables for a thicker sauce.
9. Reduce the Sauce (Optional): Return the sauce to the pot and simmer over medium heat until it thickens to your desired consistency.
10. Combine: Return the shredded or whole short ribs to the sauce and heat through.

Garlic Mashed Potatoes: Creamy, Dreamy Perfection

Now, let’s move on to the Garlic Mashed Potatoes – the perfect complement to those succulent short ribs. The secret to creamy, dreamy mashed potatoes? It’s all about the right potatoes, the right technique, and a generous amount of butter and cream (or milk, depending on your preference!).

Choosing the Right Potatoes

For mashed potatoes, you want to choose potatoes that are high in starch and low in moisture. Russet potatoes and Yukon Gold potatoes are excellent choices. Russets will give you a light and fluffy texture, while Yukon Golds will result in a creamier, slightly denser mash. I personally prefer Yukon Golds for their buttery flavor and smooth texture.

Ingredients for Garlic Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 8 cloves garlic, minced
• 1/2 cup heavy cream (or milk)
• 1/4 cup butter, cut into pieces
• Salt and pepper to taste
• Optional: 2 tablespoons sour cream or cream cheese for extra richness
• Optional: Fresh chives, chopped, for garnish

Step-by-Step Garlic Mashed Potatoes Instructions

1. Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
2. Garlic Infusion: While the potatoes are boiling, gently heat the heavy cream (or milk) and minced garlic in a small saucepan over low heat. Be careful not to burn the garlic. Simmer for about 5 minutes to infuse the cream with garlic flavor.
3. Drain and Dry the Potatoes: Drain the potatoes well and return them to the pot. Place the pot back on the burner over low heat for a minute or two to dry out any excess moisture. This will prevent your mashed potatoes from becoming gluey.
4. Mash the Potatoes: Using a potato masher or ricer, mash the potatoes until smooth. Be careful not to overmix, as this can also lead to gluey potatoes.
5. Add the Cream, Butter, and Seasonings: Gradually add the warm garlic-infused cream and butter to the mashed potatoes, mixing until smooth and creamy. Season with salt and pepper to taste. If using, stir in the sour cream or cream cheese for extra richness.
6. Garnish and Serve: Garnish with fresh chives, if desired, and serve immediately alongside the short ribs.

Tips and Tricks for the Perfect Short Ribs & Garlic Mashed Potatoes

Here are a few extra tips and tricks to help you achieve culinary perfection:

• Don’t Skip the Searing: Searing the short ribs is essential for developing a deep, rich flavor. Make sure to get a good sear on all sides before braising.
• Use High-Quality Ingredients: The better the ingredients, the better the final dish will taste. Use good-quality beef broth, red wine, and potatoes.
• Taste and Adjust Seasonings: Always taste your food as you go and adjust the seasonings as needed. Salt and pepper are your friends!
• Don’t Overcook the Potatoes: Overcooked potatoes will absorb too much water and become gluey. Cook them until they are just fork-tender.
• Warm Your Dairy: Warming the cream or milk before adding it to the mashed potatoes will help them stay smooth and creamy.
• Use a Potato Ricer: For the smoothest possible mashed potatoes, use a potato ricer instead of a masher.
• Make Ahead: The short ribs can be made a day or two in advance. In fact, they often taste even better the next day as the flavors have had time to meld. Simply reheat them gently before serving. The mashed potatoes are best served fresh, but you can prepare them a couple of hours ahead of time and keep them warm in a slow cooker on the warm setting.

Variations and Adaptations

Want to put your own spin on this classic dish? Here are a few ideas:

• Add Herbs to the Mashed Potatoes: Experiment with different herbs like rosemary, thyme, or parsley.
• Add Cheese to the Mashed Potatoes: Stir in some shredded cheddar cheese, Gruyere cheese, or Parmesan cheese for extra flavor and richness.
• Spice Up the Short Ribs: Add a pinch of red pepper flakes to the braising liquid for a little heat.
• Use Different Vegetables: Add other vegetables to the braising liquid, such as mushrooms, parsnips, or turnips.
• Sweet Potato Mash Variation: For a sweeter side, consider making Mashed Sweet Potatoes instead of the garlic mashed potatoes.

Serving Suggestions

Short Ribs & Garlic Mashed Potatoes are a complete meal on their own, but you can also serve them with a simple side salad or steamed green vegetables. A crisp green salad with a vinaigrette dressing will help to cut through the richness of the short ribs and mashed potatoes. Steamed green beans, asparagus, or broccoli are also excellent choices.

If you are looking for something different but similar, consider making Garlic Butter Beef Bites And Potatoes Dinner for another amazing flavorful dinner.

Other Recipes You Might Enjoy

If you loved this recipe, here are a few other comfort food favorites you might enjoy:

• Sunday Slow Cooker Beef Ragu Dinner: A hearty and flavorful pasta dish that’s perfect for a cozy Sunday dinner.
• Meatloaf Mash: A classic comfort food combination that’s sure to please.
• Crockpot Beef Short Ribs: A simplified version of this recipe made in the slow cooker.
• Duchess Potatoes Recipe: Elevate your potato game with these elegant and flavorful potatoes.

Troubleshooting Common Issues

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

• Short Ribs are Tough: If your short ribs are tough, it means they haven’t been cooked long enough. Simply return them to the oven and continue braising until they are fork-tender.
• Mashed Potatoes are Gluey: If your mashed potatoes are gluey, it’s likely because they were overmixed or the potatoes absorbed too much water. Next time, be careful not to overmix the potatoes and make sure to dry them out thoroughly after boiling.
• Sauce is Too Thin: If your sauce is too thin, simmer it over medium heat until it thickens to your desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken it.
• Sauce is Too Thick: If your sauce is too thick, add a little more beef broth until it reaches your desired consistency.

Storage and Reheating Instructions

Storage: Store leftover short ribs and garlic mashed potatoes separately in airtight containers in the refrigerator for up to 3-4 days.

Reheating: To reheat the short ribs, gently warm them in a saucepan over low heat until heated through. You can also reheat them in the oven at 300°F (150°C) for about 15-20 minutes. To reheat the mashed potatoes, add a splash of milk or cream and microwave them in short intervals, stirring in between, until heated through. You can also reheat them in a saucepan over low heat, stirring constantly.

So there you have it – everything you need to know to make the most amazing Short Ribs & Garlic Mashed Potatoes. This is a real show stopper for any special occasion.

Best Short Ribs & Garlic Mashed Potatoes

This recipe delivers incredibly tender, fall-off-the-bone short ribs braised in a rich red wine sauce, paired with creamy and flavorful garlic mashed potatoes. It’s a comforting and impressive meal perfect for special occasions or a cozy Sunday dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings: 6

Course: Main Course

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• 2-3 lbs English cut short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup red wine such as Cabernet Sauvignon or Merlot
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 lbs Yukon Gold potatoes, peeled and quartered
• 8 cloves garlic, minced
• 1/2 cup heavy cream or milk
• 1/4 cup butter, cut into pieces
• Salt and pepper to taste
• 2 tablespoons sour cream or cream cheese optional
• Fresh chives, chopped, for garnish optional

Equipment

• Dutch oven or oven-safe pot
• large pot
• small saucepan
• Potato masher or ricer
• Fine-mesh sieve (optional)
• Immersion blender (optional)
• measuring cups and spoons
• cutting board
• knife
• spatula
• mixing bowls

Method

 

1. Season the Short Ribs: Generously season the short ribs with salt and pepper.
2. Sear the Short Ribs: Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until they’re nicely browned. Work in batches if necessary to avoid overcrowding the pot. Remove the short ribs and set aside.
3. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute, stirring constantly.
4. Deglaze the Pot: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
5. Braise the Short Ribs: Return the short ribs to the pot. Pour in the beef broth until the short ribs are mostly submerged. Add the rosemary, thyme, and bay leaf. Bring to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
6. Cook Until Tender: Braise the short ribs for 2.5-3 hours, or until they are fork-tender and easily fall off the bone.
7. Rest and Shred (Optional): Remove the short ribs from the pot and let them rest for 10-15 minutes before shredding the meat with two forks.
8. Strain the Sauce (Optional): For a smoother sauce, strain the braising liquid through a fine-mesh sieve, discarding the solids. You can also use an immersion blender to puree the vegetables for a thicker sauce.
9. Reduce the Sauce (Optional): Return the sauce to the pot and simmer over medium heat until it thickens to your desired consistency.
10. Combine: Return the shredded or whole short ribs to the sauce and heat through.
11. Boil the Potatoes: Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
12. Garlic Infusion: While the potatoes are boiling, gently heat the heavy cream (or milk) and minced garlic in a small saucepan over low heat. Be careful not to burn the garlic. Simmer for about 5 minutes to infuse the cream with garlic flavor.
13. Drain and Dry the Potatoes: Drain the potatoes well and return them to the pot. Place the pot back on the burner over low heat for a minute or two to dry out any excess moisture.
14. Mash the Potatoes: Using a potato masher or ricer, mash the potatoes until smooth. Be careful not to overmix.
15. Add the Cream, Butter, and Seasonings: Gradually add the warm garlic-infused cream and butter to the mashed potatoes, mixing until smooth and creamy. Season with salt and pepper to taste. If using, stir in the sour cream or cream cheese for extra richness.
16. Garnish and Serve: Garnish with fresh chives, if desired, and serve immediately alongside the short ribs.

Notes

Don’t skip searing the short ribs. Use high-quality ingredients. Taste and adjust seasonings. Short ribs can be made a day or two in advance and reheated. Mashed potatoes are best served fresh, but can be kept warm in a slow cooker. For smoother mashed potatoes, use a potato ricer. Store leftover short ribs and mashed potatoes separately in airtight containers in the refrigerator for up to 3-4 days. Experiment with different herbs or cheeses in the mashed potatoes. Add a pinch of red pepper flakes to the short ribs for a little heat.