Introduction

Braised Beef Short Ribs with Mashed Potatoes is the ultimate comfort dish that combines rich, melt-in-your-mouth beef with buttery, creamy potatoes. Slow-braised in a flavorful blend of red wine, beef stock, aromatics, and herbs, the short ribs become incredibly tender—practically falling off the bone. Served over velvety mashed potatoes that soak up the luscious sauce, this dish is hearty, elegant, and deeply satisfying. Whether it’s a cold winter night or a special family gathering, this recipe delivers both sophistication and soul.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of rustic comfort and restaurant-quality flavor. Braising is a slow, forgiving cooking method that turns tough cuts into buttery perfection. The red wine sauce develops layers of flavor that can’t be rushed, and pairing it with mashed potatoes makes every bite pure heaven. It’s one of those dishes that fills your home with irresistible aromas, making the entire cooking process feel cozy and rewarding.

Why It’s a Must-Try Dish

• Set it and forget it: After the initial sear and sauté, the oven does most of the work.
• Depth of flavor: The wine, herbs, and slow cooking create a rich, complex sauce.
• Crowd-pleaser: Perfect for dinner parties or holidays—looks impressive, tastes incredible.
• Comfort food elevated: Creamy mashed potatoes balance the robust beef beautifully.

Time & Serving Information

• Preparation Time: 25 minutes
• Cooking Time: 2 hours 45 minutes
• Total Time: 3 hours 10 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 720 kcal
• Course: Main Course
• Cuisine: American / French-inspired

Ingredients

For the Braised Beef Short Ribs:

• 4 beef short ribs (about 2–2.5 lbs total), bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 2 tablespoons tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot works well)
• 2 cups beef stock (low sodium preferred)
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream (warm)
• Salt and white pepper, to taste

Cooking Directions (Overview)

1. Season & Sear the Short Ribs – Lock in flavor with a deep golden-brown crust.
2. Build the Braising Base – Sauté vegetables, tomato paste, and deglaze with wine.
3. Braise Slowly – Add stock and herbs, cover, and cook low and slow until tender.
4. Prepare Mashed Potatoes – Boil, mash, and whip into creamy perfection.
5. Finish Sauce – Strain and reduce braising liquid into a glossy sauce.
6. Serve – Place mashed potatoes on plates, top with short ribs and sauce.

Step-by-Step Preparation Method

Step 1: Season & Sear the Short Ribs

1. Preheat oven to 325°F (160°C).
2. Pat short ribs dry with paper towels and season generously with salt and pepper.
3. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat.
4. Sear the short ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.

Step 2: Build the Braising Base

1. In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized.
2. Add garlic and tomato paste; cook for 1–2 minutes to deepen the flavor.
3. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let it simmer for 5 minutes until slightly reduced.

Step 3: Add Stock & Braise

1. Return the short ribs to the pot. Pour in beef stock to almost cover the ribs.
2. Add thyme, rosemary, and bay leaves.
3. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven.
4. Braise for 2 ½ to 3 hours, or until the meat is fork-tender and falling off the bone.

Step 4: Prepare the Mashed Potatoes

1. While the ribs are braising, place potatoes in a pot, cover with cold water, and add a pinch of salt.
2. Bring to a boil and cook until tender (about 15–20 minutes).
3. Drain well, then mash with butter and warm cream until smooth and fluffy. Season to taste.

Step 5: Finish the Sauce

1. Once the ribs are done, remove them carefully and keep warm.
2. Strain the braising liquid through a fine-mesh sieve, discarding solids.
3. Return liquid to the pot and simmer on medium heat for 10–15 minutes until thickened and glossy.

Step 6: Assemble and Serve

1. Spoon a generous portion of mashed potatoes onto each plate.
2. Top with one or two short ribs.
3. Drizzle the reduced sauce over the top.
4. Garnish with fresh herbs if desired.

How to Serve This Recipe

Serve this dish hot, on warmed plates, to keep everything at the perfect temperature. A side of sautéed green beans, roasted Brussels sprouts, or a crisp salad complements the richness beautifully. For an elegant touch, garnish with a sprig of thyme or a drizzle of infused oil.

Recipe Tips

• Brown well, don’t rush: A deep sear builds essential flavor in the sauce.
• Use good wine: Only cook with wine you’d enjoy drinking—it makes a difference.
• Don’t skip straining the sauce: This gives it a refined, restaurant-quality finish.
• Make ahead: Short ribs taste even better the next day as flavors deepen.

Variations

• Mushroom-Infused Braise: Add cremini mushrooms along with vegetables for an earthy twist.
• Garlic Lover’s Version: Double the garlic and roast a bulb to mash into the potatoes.
• Boneless Option: Use boneless short ribs or beef chuck, though bone-in gives richer flavor.
• White Wine & Herbs: For a lighter take, braise in white wine and chicken stock with tarragon and parsley.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Braised short ribs freeze beautifully. Freeze meat and sauce together in a freezer-safe container for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat gently on the stove over low heat. Add a splash of stock if needed to loosen the sauce.
• Mashed potatoes are best fresh but can be frozen for up to 1 month; reheat with extra cream or butter.

Special Equipment Needed

• Heavy-bottomed Dutch oven or oven-safe braising pot with lid
• Fine-mesh strainer
• Potato masher or ricer
• Saucepan for reducing sauce
• Tongs and ladle

FAQ

Q: Can I make this in a slow cooker?
A: Yes. After searing and sautéing on the stovetop, transfer everything to a slow cooker and cook on LOW for 8 hours.

Q: What’s the best wine to use?
A: A dry, full-bodied red like Cabernet Sauvignon, Merlot, or Syrah works perfectly.

Q: Can I make this ahead?
A: Absolutely. In fact, it tastes better the next day! Simply refrigerate, then reheat gently before serving.

Q: My sauce didn’t thicken—what now?
A: Simmer it uncovered for a bit longer, or whisk in a teaspoon of cornstarch mixed with water to thicken quickly.

Conclusion

Braised Beef Short Ribs with Mashed Potatoes is a timeless, comforting dish that transforms humble ingredients into something extraordinary. The slow braising develops flavors that are deep, complex, and soul-warming. Paired with buttery mashed potatoes, this dish is a true showstopper—perfect for holiday tables, dinner parties, or a cozy Sunday supper. It’s a recipe that rewards patience with unforgettable taste and texture.