Description
Tender, fall-off-the-bone braised short ribs served with creamy garlic mashed potatoes. A perfect comfort food dish for a special occasion or a cozy night in.
Ingredients
Scale
- 4–5 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- For the Garlic Mashed Potatoes:
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 1/2 cup milk
- 1/2 cup butter
- 4–6 cloves garlic, roasted or minced
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Short Ribs: Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove short ribs and set aside.
- Add onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook for 5 minutes to reduce slightly.
- Add beef broth, bay leaves, and thyme. Season with salt and pepper. Return short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Cover the pot and transfer to the preheated oven. Braise for 3-3.5 hours, or until the short ribs are fork-tender.
- Prepare the Garlic Mashed Potatoes: While the short ribs are braising, cook potatoes in a large pot of salted boiling water until tender, about 15-20 minutes. Drain potatoes.
- In the same pot, add milk and butter. Heat until butter is melted. Add roasted or minced garlic.
- Mash potatoes until smooth. Season with salt and pepper to taste.
- To Serve: Remove short ribs from the braising liquid. Skim off any excess fat from the surface of the braising liquid. Serve short ribs over garlic mashed potatoes. Spoon braising liquid over the short ribs.
Notes
- For a richer flavor, use bone-in short ribs.
- If you don’t have a Dutch oven, you can sear the short ribs in a large skillet and then transfer everything to a roasting pan.
- You can prepare the short ribs a day ahead. Let them cool, then refrigerate. Reheat gently on the stovetop or in the oven.
- Roasting the garlic before adding it to the mashed potatoes adds a deeper, sweeter flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Fat: 45g
- Carbohydrates: 40g
- Protein: 45g
