Braised Short Ribs with Mashed (Print Version)
Succulent beef short ribs slow-braised with herbs and wine, paired with creamy garlic mashed potatoes for a luxurious meal.
# Ingredients:
→ Braised Short Ribs
01 -
4 lbs beef short ribs
02 -
2 tablespoons olive oil
03 -
1 large onion, chopped
04 -
2 carrots, chopped
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
4 cups beef broth
08 -
1 cup red wine or grape juice
09 -
2 sprigs fresh thyme
10 -
2 sprigs fresh rosemary
→ Garlic Mashed Potatoes
11 -
2 lbs potatoes (Yukon Gold or Russet)
12 -
4 cloves garlic
13 -
1/2 cup milk
14 -
1/4 cup butter
15 -
Salt to taste
# Steps to Follow:
01 -
Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
02 -
In the same pot, sauté the onion, carrots, and garlic until softened, about 5-7 minutes. Add the tomato paste and cook for an additional 2 minutes, stirring constantly.
03 -
Pour in the beef broth and red wine (or grape juice). Stir to combine. Add thyme and rosemary, then return the seared ribs to the pot, ensuring they are submerged in liquid. Cover and braise in the oven for 2.5 to 3 hours, until tender.
04 -
Boil peeled and chopped potatoes with the garlic cloves until tender, about 20-25 minutes. Drain, then mash together with milk and butter until smooth. Season with salt to taste.
05 -
Transfer the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.
# Additional Notes:
01 -
For a richer flavor in the garlic mash, consider adding roasted garlic or fresh herbs.
02 -
Store any leftovers in the refrigerator; they often taste better the next day as the flavors meld.