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A delicious plate of Short Ribs & Garlic Mashed Potatoes, a comforting and flavorful meal.

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.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
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.