Tender Braised Short Ribs with Creamy Garlic Mashed Potatoes

ByDeShawn Ellis
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why make this recipe

Tender Braised Short Ribs with Garlic Mashed Potatoes is a comforting and delicious dish that brings warmth to any table. The beef short ribs become incredibly tender and flavorful after hours of slow cooking. When paired with creamy garlic mashed potatoes, this dish creates a perfect blend of rich and comforting flavors. It’s great for family dinners, special occasions, or even when you just want to treat yourself to something truly satisfying.

how to make Tender Braised Short Ribs with Garlic Mashed Potatoes

Ingredients:

For the Braised Short Ribs:

  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine or grape juice (for a non-alcoholic version)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

For the Garlic Mash:

  • 2 lbs potatoes (Yukon Gold or Russet)
  • 4 cloves garlic
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt to taste

Directions:

  1. Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. 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.
  4. 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.
  5. Boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes. Drain, then mash together with milk and butter until smooth. Season with salt to taste.
  6. Transfer the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.

how to serve Tender Braised Short Ribs with Garlic Mashed Potatoes

Serve the tender braised short ribs over a generous portion of garlic mashed potatoes. Drizzle some of the rich braising liquid on top for extra flavor. You can garnish it with some fresh herbs like parsley or thyme for added color and taste. Pair it with a side of steamed vegetables or a simple salad to complement the dish.

how to store Tender Braised Short Ribs with Garlic Mashed Potatoes

To store leftovers, let the dish cool completely, then transfer the short ribs and mashed potatoes to airtight containers. You can keep them in the refrigerator for up to 3 days. For longer storage, consider freezing the short ribs and mashed potatoes in separate containers. They can last in the freezer for up to 3 months. Reheat thoroughly before serving.

tips to make Tender Braised Short Ribs with Garlic Mashed Potatoes

  • Make sure to sear the short ribs well; this will add depth to the flavor.
  • Don’t rush the braising process; slow cooking makes the meat tender and flavorful.
  • Try adding other root vegetables like parsnips or turnips to the braise for more flavor.
  • For creamier mashed potatoes, you can use more butter or cream as per your taste.

variation

You can customize the recipe by using different herbs or adding spices. For a bit of heat, add some crushed red pepper flakes to the braise. If you prefer, you can substitute the garlic mashed potatoes with creamy polenta or even cauliflower mash for a lower-carb option.

FAQs

Q: Can I use a slow cooker for this recipe?
A: Yes, you can use a slow cooker! After searing the ribs, transfer them to the slow cooker with the other ingredients and cook on low for 6-8 hours.

Q: What can I serve with this dish?
A: In addition to the garlic mashed potatoes, you can serve steamed green beans, roasted Brussels sprouts, or a fresh salad.

Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare it a day in advance. Just reheat it in the oven at a low temperature before serving.

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Tender Braised Short Ribs with Garlic Mashed Potatoes

  • Author: admin
  • Total Time: 195 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A comforting dish featuring tender beef short ribs served over creamy garlic mashed potatoes.

Ingredients

Scale
  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine or grape juice
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 lbs potatoes (Yukon Gold or Russet)
  • 4 cloves garlic
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt to taste

Instructions

  1. Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  3. 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.
  4. 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.
  5. Boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes. Drain, then mash together with milk and butter until smooth. Season with salt to taste.
  6. Transfer the ribs to a serving platter and spoon the braising liquid over them. Serve over the creamy garlic mash.

Notes

For creamier mashed potatoes, increase the butter or cream. Customize with different herbs or spices for variation.

  • Prep Time: 15 minutes
  • Cook Time: 180 minutes
  • Category: Main Course
  • Method: Braising
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 700
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 45g
  • Cholesterol: 150mg

Keywords: braised short ribs, garlic mashed potatoes, comfort food, beef, family dinner

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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