Braised Beef Short Ribs with Mashed Potatoes -

Braised Beef Short Ribs with Mashed Potatoes

Elina James

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Prep Time 25

Cook Time 2 45

Total Time 3 10

Course Dinner

Cuisine American

Servings 4 servings

Calories 300 kcal

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

Instructions

Step 1: Season u0026 Sear the Short Ribs: Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. 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: In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Add garlic and tomato paste; cook for 1–2 minutes to deepen the flavor. 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 u0026 Braise: Return the short ribs to the pot. Pour in beef stock to almost cover the ribs. Add thyme, rosemary, and bay leaves. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. 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: While the ribs are braising, place potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender (about 15–20 minutes). Drain well, then mash with butter and warm cream until smooth and fluffy. Season to taste.
Step 5: Finish the Sauce: Once the ribs are done, remove them carefully and keep warm. Strain the braising liquid through a fine-mesh sieve, discarding solids. Return liquid to the pot and simmer on medium heat for 10–15 minutes until thickened and glossy.
Step 6: Assemble and Serve: Spoon a generous portion of mashed potatoes onto each plate. Top with one or two short ribs. Drizzle the reduced sauce over the top. Garnish with fresh herbs if desired.