Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
When I first discovered how to make Braised Short Ribs with Garlic Mashed Potatoes, I was craving something special yet deeply comforting. It had been a long week—work deadlines, weekend errands, trying to keep up with life’s rhythm. I wanted dinner to feel like a reward, something rich, slow‑cooked, and satisfying. I found a piece of beef short ribs in the freezer, some potatoes on the verge of sprouting, and a head of garlic leftover from another recipe, and in that moment I knew exactly what to do.
The smell of beef browning in the Dutch oven, the gentle simmer as red wine and beef stock transformed into a glossy sauce, the potatoes softly cooked with garlic and cream—everything came together in a way that felt like home. That very evening, served over warm garlic mashed potatoes, the ribs melted off the bone and filled the house with a smoky, soothing aroma.
Now, this Braised Short Ribs with Garlic Mashed Potatoes dish is what I turn to when I need both comfort and elegance. It’s ideal for a dinner that impresses—whether for friends, family, or simply treating yourself—but it’s also deeply nourishing. If you’re looking for a recipe with heart, flavor, and soul, this Braised Short Ribs with Garlic Mashed Potatoes dish is for you.
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Braised Short Ribs with Garlic Mashed Potatoes (2025)
Ingredients
Here’s everything you need to make this Braised Short Ribs with Garlic Mashed Potatoes at home:
For the Beef Short Ribs:
- 4 lbs (about 1.8 kg) beef short ribs, bone‑in and well‑marbled
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4–5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3–4 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
For the Garlic Mashed Potatoes:
- 2 lbs (about 900 g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 6 cloves garlic, peeled
- 4 tablespoons unsalted butter
- ½ cup (120 ml) warmed whole milk or cream
- Salt and freshly ground black pepper, to taste
- Chopped chives or parsley (optional, for garnish)
How to Prepare Braised Short Ribs with Garlic Mashed Potatoes
Step 1: Preheat and Sear
Preheat your oven to 325 °F (165 °C). Generously season the short ribs with salt and pepper. In a heavy Dutch oven or oven‑safe pot over medium‑high heat, warm the olive oil. Sear the ribs in batches, browning each side for about 3–4 minutes until a nice crust forms. Remove the ribs and set aside.
Step 2: Build the Braising Base
In the same pot, add the chopped onion, carrots and celery. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for another 30 seconds. Add the tomato paste, stir and cook 1–2 minutes until slightly caramelized.
Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it reduce for about 2 minutes. Then add the beef broth, rosemary, thyme and bay leaves. Return the seared ribs to the pot, making sure they’re partially submerged. Cover the pot and move it to the oven.
Step 3: Braise Low and Slow
Cook for 2.5–3 hours, or until the meat is fork‑tender and nearly falling from the bone. Halfway through cooking, you can spoon some of the braising liquid over the ribs to keep them moist. Once done, remove the ribs and cover loosely with foil.
Meanwhile, strain the braising liquid and skim off excess fat, then return some of the sauce to the pot for serving.
Step 4: Make the Garlic Mashed Potatoes
Place the potato chunks and garlic cloves in a large pot of salted cold water. Bring to a boil, reduce heat and simmer for 15–20 minutes or until potatoes are fork tender. Drain and return to the pot.
Add the butter and warmed milk or cream. Mash until smooth and creamy, season with salt and pepper. If desired, stir in chopped chives or parsley.
Step 5: Plate and Serve
Spoon a generous mound of Braised Short Ribs with Garlic Mashed Potatoes on each plate. Top with the braised short rib and spoon some of the reduced sauce over the top. Garnish with fresh herbs if using. Serve immediately.
How to Serve Braised Short Ribs with Garlic Mashed Potatoes
This Braised Short Ribs with Garlic Mashed Potatoes is spectacular on its own, but you can round out the meal with:
- Roasted green beans or sautéed spinach for freshness.
- Glazed carrots or steamed broccoli to add color and crunch.
- A simple arugula salad with lemon vinaigrette to balance the richness.
- A bold red wine like Cabernet or Malbec to pair with the braised beef.
Leftovers also shine: the next day it’s amazing reheated and served over creamy polenta or mashed sweet potatoes.
Tips for the Best Braised Short Ribs with Garlic Mashed Potatoes
- Choose well‑marbled ribs. Fat adds flavor and keeps the meat juicy during braising.
- Don’t rush the sear. A deep brown crust = deeper flavor in the final dish.
- Use warmed dairy for the mash. This prevents cooling down the potatoes and ensures a smooth texture.
- Deglaze the pot well. The browned bits hold so much flavor—don’t waste them.
- Rest the meat before slicing. Gives the juices a chance to redistribute so your rib isn’t dry.
- Make ahead. Ribs often taste even better the next day when reheated, as the flavors deepen.
Variations to Try
- Mushroom‑thyme short ribs. Add sautéed mushrooms and extra thyme for an earthy twist.
- Whiskey‑braised short ribs. Replace red wine with whiskey or Bourbon plus beef stock for a deeper, smoky profile.
- Buffalo‑style ribs. Before serving, brush ribs with hot sauce and serve with blue cheese mashed potatoes for a spicy game‑day spin.
- Healthier mash. Swap part of the potatoes for cauliflower and use skim milk to lighten the garlic mash.
- Vegetarian version. Use portobello mushrooms or jackfruit in place of ribs, braise with vegetable stock, and serve over garlic mashed cauliflower.
FAQs
1. How long does braising really take?
Usually 2.5 to 3 hours at around 325 °F (165 °C) for short ribs to become tender and flavorful.
2. Can I use boneless short ribs?
Yes, but bone‑in ribs offer more flavor and tend to hold up better during long braising.
3. Can I make this Braised Short Ribs with Garlic Mashed Potatoes ahead of time?
Absolutely. Braised short ribs often improve overnight. Reheat gently and make the mashed potatoes fresh before serving.
4. What is the best potato for garlic mashed potatoes?
Yukon Gold or Russet potatoes are best—they mash smoothly and absorb the garlic‑butter flavor beautifully.
5. How do I reheat leftovers without losing texture?
Reheat ribs gently in a covered dish with a splash of the sauce at 300 °F. For mash, add a little warmed milk and re‑whip on low heat.
6. Can I skip the wine?
Yes. Substitute extra beef broth plus a splash of balsamic vinegar or Worcestershire sauce for deep flavor without alcohol.
Final Thoughts
This Braised Short Ribs with Garlic Mashed Potatoes is the kind of meal that stays with you. It combines tender, rich meat and buttery garlic‑kissed potatoes in a way that feels both indulgent and deeply satisfying.
Braised Short Ribs with Garlic Mashed Potatoes is perfect for a special dinner, a Sunday night when you want to slow down, or when you just need comfort. And the beauty of it is that while the cooking time is long, active prep time is modest—giving you freedom to relax or entertain while the oven works its magic.
So next time you’re in the mood for something memorable, gather a few hearty ingredients, give yourself time, and let this Braised Short Ribs with Garlic Mashed Potatoes do the heavy lifting. Your tastebuds (and your guests) will thank you.