Tender Short Ribs with Garlic

This fall-off-the-bone braised short rib recipe transforms tough meat into succulent, melt-in-your-mouth goodness that pairs perfectly with creamy garlic mashed potatoes. The slow cooking process allows the rich flavors to develop into a restaurant-quality meal right in your own kitchen.

I first made these braised short ribs for my husband's birthday dinner, and his eyes literally widened at the first bite. Now it's our go to impressive yet comforting meal whenever we want to treat ourselves or guests to something special.

Ingredients

• Beef short ribs: Choose bone-in ribs for maximum flavor, look for pieces with good marbling
• Olive oil: Use a good quality oil that can withstand high heat for searing
• Onion, carrots, garlic: The aromatic trinity that creates the foundation of flavor
• Tomato paste: Adds rich umami depth and helps thicken the sauce
• Beef broth: Use low sodium so you can control the saltiness
• Red wine: Deepens the flavor profile and tenderizes the meat, Cabernet works wonderfully
• Fresh herbs: Thyme and rosemary provide aromatic complexity
• Yukon Gold potatoes: Their buttery texture makes the creamiest mashed potatoes
• Butter and milk: For richness in the mashed potatoes, use whole milk for best results

Step-by-Step Instructions

Sear the Ribs:

Season your short ribs generously with salt and pepper on all sides. Heat olive oil in a heavy Dutch oven until it shimmers. Carefully place the ribs in without overcrowding and sear each side for a full 3 to 4 minutes until deeply browned. This crucial step creates the flavor foundation for the entire dish. Work in batches if needed and resist the urge to move the meat until each side has formed a proper crust.

Build the Flavor Base:

Add chopped onions, carrots and garlic to the same pot, using a wooden spoon to scrape up all those delicious browned bits from the bottom. Let the vegetables soften and become fragrant, about 5 to 7 minutes. When they start to caramelize around the edges, add tomato paste and cook it for 2 full minutes while stirring constantly. This cooks out the raw tomato flavor and intensifies the umami qualities.

Create the Braising Liquid:

Pour in beef broth and red wine, stirring well to incorporate everything. This combination creates the perfect braising medium with enough acidity to break down the tough connective tissues in the short ribs. Add fresh thyme and rosemary sprigs whole so they can be easily removed later. Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid.

Low and Slow Braising:

Cover the Dutch oven with a tight fitting lid and transfer to your preheated oven. The low temperature of 325°F allows the ribs to cook slowly and gently, gradually breaking down collagen into gelatin over 2.5 to 3 hours. You will know they are done when the meat is fork tender and nearly falling off the bone. The patience required here is well rewarded.

Perfect Garlic Mashed Potatoes:

While the ribs finish braising, peel and chop potatoes into even chunks. Place them in cold water with whole garlic cloves and bring to a boil. Cook until a fork slides easily through the potatoes, about 20 to 25 minutes. Drain thoroughly, then return to the hot pot for a minute to evaporate excess moisture. Add warmed milk and butter, then mash until smooth and creamy. Season generously with salt.

Finishing Touches:

Carefully remove the ribs from the braising liquid and set aside. If you prefer a thicker sauce, simmer the braising liquid on the stovetop until reduced to your desired consistency. Remove and discard herb stems. Taste and adjust seasonings as needed. Serve the ribs over a generous mound of garlic mashed potatoes and spoon the rich sauce over everything.

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My grandmother always said a good braise needs plenty of time and patience. She taught me that the magic happens in those final hours when the meat becomes tender enough to cut with just a fork. The first time I achieved that perfect texture was truly a cooking breakthrough moment for me.

Make Ahead Tips

These short ribs actually improve with time as the flavors continue to develop. You can braise them a day or two before serving, then cool completely and refrigerate. This makes it easy to remove solidified fat from the top before reheating. Gently warm the ribs and sauce on the stovetop over low heat until heated through. Prepare the mashed potatoes fresh on the day of serving for the best texture.

Simple Variations

While this recipe is perfect as written, you can customize it to your preferences. Add mushrooms to the vegetable mix for an earthier flavor. Replace the red wine with additional beef broth and a tablespoon of balsamic vinegar for an alcohol-free version. For an Italian twist, add a can of diced tomatoes and Italian herbs. The cooking method remains the same regardless of flavor profile changes.

Serving Suggestions

These braised short ribs deserve accompaniments that complement their richness. Along with the garlic mashed potatoes, consider serving roasted brussels sprouts, glazed carrots, or a simple arugula salad with lemon vinaigrette to cut through the richness. A crusty bread for soaking up the sauce is always appreciated. For wine pairing, the same type of red wine used in cooking makes an excellent accompaniment.

Recipe FAQs

→ Can I make braised short ribs in advance?

Yes! Braised short ribs actually taste even better the next day as the flavors have time to develop. Cook them completely, let cool, and refrigerate in their braising liquid. Reheat gently on the stovetop or in a 325°F oven until warmed through.

→ What's the best cut of short ribs to use?

English-cut short ribs (cut parallel to the bone) work best for braising. Look for pieces with good marbling as the fat will render during cooking, creating tender, flavorful meat.

→ Can I make this dish in a slow cooker?

Absolutely! After searing the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours until the meat is fork-tender.

→ What can I substitute for red wine?

For a non-alcoholic version, use grape juice as mentioned in the recipe. You can also use additional beef broth with 1-2 tablespoons of balsamic vinegar to add depth and acidity that wine would normally provide.

→ How can I make my mashed potatoes extra creamy?

For ultra-creamy mashed potatoes, use Yukon Gold potatoes, warm your milk and butter before adding them, and use a potato ricer instead of a masher. You can also add a splash of heavy cream or cream cheese for extra richness.

→ What sides pair well with braised short ribs?

Beyond the garlic mashed potatoes, consider serving with roasted vegetables like Brussels sprouts or carrots, a simple green salad with vinaigrette, or sautéed greens like kale or Swiss chard to balance the richness of the dish.