
Braised short ribs with garlic mash are pure comfort on a cold afternoon. This dish turns a tougher, humble cut of beef into something special and celebration worthy. Using steady heat and a bit of time, the short ribs surrender to the broth and wine, soaking up deep flavors. The rich sauce paired with creamy, garlicky mashed potatoes is a Midwest classic in my house. My grandmother made this every time a blizzard hit, and I still follow her kitchen wisdom today.
I first made this recipe alone on a snowy Sunday and the nostalgia in every bite still takes me back to my grandmother’s farmhouse kitchen. The slow simmer fills your home with incredible smells and a sense that something wonderful is coming.
Ingredients
- Beef short ribs: choose thick well marbled ribs for tender most flavorful results. Ask your butcher for ribs with at least two inches of thickness and visible marbling
- Red wine: brings a deep almost fruity richness to the braise. Pick a bold dry style such as Cabernet or Merlot or swap with grape juice for an alcohol free version
- Beef broth: gives the base all the depth you want. I suggest low sodium broth to let you control the salt content
- Fresh thyme and rosemary: give earthy fragrant notes that lift the beef. Go with fresh if possible and smell for strong aroma before buying
- Yukon Gold potatoes: guarantee the smoothest fluffiest mash. Pick potatoes with firm skin and no green spots or sprouts
- Garlic: pops up twice in this recipe. Use fresh plump cloves for both the braise and garlic mash
- Tomato paste: boosts the richness of the sauce and adds key umami flavor. Seek out double concentrate for extra depth but any brand will do
Instructions
- Season the Ribs:
- Pat ribs dry and season all sides generously with salt and pepper. Let them rest out of the fridge for 30 minutes so seasoning penetrates and the meat comes to room temperature. Start preheating your oven to 325 F at this point for even cooking
- Sear the Meat:
- Heat olive oil in a heavy Dutch oven on medium high. Sear the ribs in batches giving each piece space. Brown all sides for about three to four minutes a side until a deep crust forms. Transfer seared ribs to a plate as you go to avoid steaming
- Cook the Aromatics:
- In the same pot add diced onions carrots and minced garlic. Sauté for about five minutes scraping up the browned fond from the pot bottom. This step layers big flavor right at the start
- Toast the Tomato Paste:
- Stir in tomato paste and let it cook undisturbed for two minutes. The paste will darken and smell sweet which means it is ready and will not taste raw in the final dish
- Deglaze and Build the Sauce:
- Pour in red wine and beef broth slowly while stirring and scraping up every brown bit. These bits release savory notes into the sauce. Return the seared ribs to the pot nestled in so they are mostly submerged
- Braise in the Oven:
- Add fresh thyme and rosemary on top then cover the Dutch oven tightly. Place it in the oven and braise for two and a half to three hours. The ribs are done when they fall off the bone with barely any pressure from a fork
- Start the Garlic Mash:
- With thirty minutes left on the ribs peel Yukon potatoes and whole garlic cloves. Boil together in salted water until the potatoes are fork tender about twenty to twenty five minutes
- Mash and Finish:
- Drain potatoes and garlic well then mash them together with warm milk and butter. Season to taste with salt for creamy smooth mash. Serve generous scoops under or beside the tender short ribs with plenty of sauce spooned on top

Thyme has always been my standout ingredient here. Even as a kid I could pick out its woodsy scent hovering above the pot and it still reminds me of cozy family dinners where everyone lingered at the table long after plates were cleared.
Storage Tips
Once cooked short ribs and their sauce will keep in the refrigerator for up to four days in airtight containers. The flavors deepen with every passing day and the sauce sets up beautifully. Do not freeze mashed potatoes in the same container as your ribs. Package mashed potatoes alone for best results and revive with a little warm milk if needed when reheating.
Ingredient Substitutions
You can make this recipe work with boneless short ribs or beef chuck as a swap though the classic bone in cut gives extra flavor and richness. If you cannot use alcohol grape juice makes a perfect family friendly substitute for the wine. For the mash feel free to use russets or even cauliflower for a lighter lower starch-side.
Serving Suggestions
I like to serve braised short ribs on a wide bowl of garlic mash with a sprinkle of fresh chopped herbs for brightness. Roasted carrots or glazed green beans make colorful classic sides. A crisp green salad with a tart vinaigrette balances all that richness. Crusty bread is perfect for scooping every last drop of sauce.
Cultural Context
Short ribs have been a farmhouse staple in many cultures for centuries especially across the Midwest and Europe where slow braising was the best way to turn tougher cuts into something luxurious. This recipe combines French and Italian braising techniques with the homey tradition of Sunday roasts that bring families together.
Seasonal Adaptations
For summer try lighter mash such as a cauliflower puree or serve with bright peas and lemon zest. In fall and winter add extra root vegetables to the braise including parsnip or turnip. For spring swap in tender baby carrots and fresh chives for a burst of green.
Success Stories
I have made this for birthdays Sunday dinners and even to bring comfort to friends who needed a meal delivered. Every single time the compliments come pouring in and people always ask for seconds or the recipe. The leftovers have become a coveted lunch in my house and there are never complaints about eating it two days in a row.
Freezer Meal Conversion
Cook the ribs as directed cool completely then portion with sauce into labeled freezer containers. Freeze for up to three months. The day before you want to serve them thaw overnight in the fridge then gently reheat covered until steaming hot. Mash potatoes should be made fresh for the best texture.

Make this dish once and it will earn a spot in your regular winter rotation. The process may take time, but the results are completely worth the wait.
Common Questions About the Recipe
- → What cut of beef works best?
Choose well-marbled, thick beef short ribs for optimal tenderness and rich flavor after braising.
- → Can I substitute the red wine?
Yes, use grape juice or extra broth for a non-alcoholic option. The sauce will still be flavorful and satisfying.
- → How do I achieve the best sear?
Pat the ribs dry, season well, then brown each side in hot olive oil without crowding the pan for a deep crust.
- → Is it possible to make ahead?
Absolutely. Both short ribs and the sauce develop more depth when made a day ahead; store in the fridge and reheat gently.
- → What are the tips for creamy mash?
Use Yukon Gold potatoes, simmer with garlic cloves, then mash with warmed milk and butter for ultimate smoothness.