Braised Short-ribs with Garlic Mashed Potatoes
Slow braised short ribs are a comforting and deeply flavorful dish where beef ribs are gently cooked for hours until tender enough to fall apart with a fork. The slow cooking process allows the meat to absorb the rich braising liquid, creating a savory sauce that pairs perfectly with creamy mashed potatoes. Served over smooth garlic-infused mashed potatoes, this dish delivers a balance of rich, hearty flavors and silky texture, making it perfect for a special dinner or a comforting homemade meal.
Why You'll Love This Recipe
• Tender, fall-apart beef short ribs
• Rich and flavorful braising sauce
• Creamy garlic mashed potatoes
• Perfect comfort food meal
• Restaurant-quality dish made at home
Ingredients
Braised Short Ribs
1 kg beef short ribs
10 g salt
5 g black pepper
30 g flour
30 g vegetable oil
150 g onion, diced
100 g carrot, diced
80 g celery, diced
20 g garlic, minced
500 g beef stock
250 g red wine
30 g tomato paste
2 sprigs thyme
1 bay leaf
Garlic Mashed Potatoes
800 g Yukon gold potatoes
120 g milk
60 g butter
20 g garlic, minced
6 g salt
2 g black pepper
Instructions
1. Prepare the Short Ribs
Pat the short ribs dry and season them evenly with salt and pepper. Lightly coat the ribs with flour.
Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs until deeply browned on all sides, about 3–4 minutes per side. Remove and set aside.
2. Build the Braising Base
In the same pot, sauté the diced onion, carrot, and celery for about 5–7 minutes until softened.
Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
3. Braise the Short Ribs
Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Add the beef stock, thyme, and bay leaf. Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
Cover and cook in a 160°C oven for about 2.5–3 hours, until the meat is very tender.
Garlic-Infused Mashed Potatoes
Peel and cut the potatoes into evenly sized pieces.
Boil them in salted water for 15–20 minutes until fork tender. Drain well.
In a small saucepan, gently heat the milk, butter, and garlic together for a few minutes to infuse the flavor.
Mash the potatoes until smooth, then slowly mix in the warm garlic milk mixture. Season with salt and pepper and mix until creamy.
To Serve
Spoon the garlic mashed potatoes onto a plate or bowl. Place the braised short ribs on top and drizzle with the rich braising sauce.
Garnish with fresh herbs or cracked black pepper if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
The flavor of braised short ribs often becomes even richer the next day.
