Braised Short Ribs Garlic Mash

Section: Easy Dinner Recipes for Busy Families

Slow-braised beef short ribs are simmered with red wine, beef broth, and aromatic vegetables until deeply tender, creating a glossy, flavorful sauce perfect for spooning over ultra-creamy Yukon Gold garlic mash. The ribs are seared, then oven-braised for hours to develop rich, savory notes, while the mashed potatoes are whipped with warm milk, butter, and mellowed garlic for a silky finish. This hearty pairing transforms simple ingredients into a comforting, family-favorite main that’s perfect for gatherings or relaxed Sunday suppers.

A woman wearing a chef's hat and apron.
Brought to You By iman
Last updated on Wed, 17 Sep 2025 07:43:13 GMT
A bowl of meat and potatoes. Bookmark
A bowl of meat and potatoes. | imaninthekitchen.com

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
Braised short ribs with garlic mash.
Braised short ribs with garlic mash. | imaninthekitchen.com

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.

A close up of a plate of braised short ribs with garlic mash.
A close up of a plate of braised short ribs with garlic mash. | imaninthekitchen.com

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.

Braised Short Ribs Garlic Mash

Slow-braised short ribs and creamy garlic mash unite for bold flavor and cozy, satisfying dining.

Prep Time
35 minutes
Cooking Time
180 minutes
Total Time
215 minutes
Brought to You By: iman

Recipe Category: Dinner Recipes

Skill Level: Moderately Challenging

Cuisine Origin: American

Portions: 6 Serves (Serves 6 with generous portions)

Diet Preferences: Gluten-Free

What You'll Need

→ For the Braised Short Ribs

01 4 pounds bone-in beef short ribs, each about 2 inches thick
02 Kosher salt, to taste
03 Freshly ground black pepper, to taste
04 2 tablespoons olive oil
05 1 large yellow onion, diced
06 2 large carrots, peeled and diced
07 4 cloves garlic, minced
08 2 tablespoons tomato paste
09 2 cups full-bodied red wine, such as Cabernet Sauvignon
10 2 cups low-sodium beef broth
11 3 sprigs fresh thyme
12 2 sprigs fresh rosemary

→ For the Garlic Mashed Potatoes

13 2 pounds Yukon Gold potatoes, peeled and quartered
14 4 large garlic cloves, peeled
15 1 cup whole milk, warmed
16 4 tablespoons unsalted butter
17 Kosher salt, to taste

Steps to Follow

Step 01

Generously season short ribs with kosher salt and freshly ground black pepper on all sides. Allow ribs to rest at room temperature for at least 30 minutes while oven preheats to 325°F (163°C).

Step 02

Heat olive oil in a large Dutch oven over medium-high heat. In batches to avoid crowding, sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Step 03

In the same pot, reduce heat to medium. Add diced onion and carrots. Sauté, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.

Step 04

Add tomato paste. Stir constantly for 2 minutes to cook off raw flavor and deepen color.

Step 05

Slowly pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 2–3 minutes. Add beef broth, fresh thyme, and rosemary sprigs. Return seared ribs and accumulated juices to pot, ensuring meat is mostly submerged.

Step 06

Cover Dutch oven tightly with lid and transfer to preheated oven. Cook for 2.5 to 3 hours, until short ribs are fork-tender and falling off the bone.

Step 07

During final 30 minutes of braising, place Yukon Gold potatoes and whole garlic cloves in a large pot. Cover with cold water and add generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 20–25 minutes.

Step 08

Drain potatoes and garlic. Return to warm pot. Mash with butter and slowly add warmed milk, stirring until smooth and creamy. Season with salt to taste. Avoid overmixing for best texture.

Step 09

Transfer short ribs to plates, spooning braising sauce over each portion. Serve alongside generous scoops of garlic mashed potatoes. Garnish with fresh herbs if desired.

Additional Notes

  1. For deeper flavor, prepare short ribs a day ahead and reheat gently before serving; flavors will further develop overnight.
  2. For a non-alcoholic option, substitute red wine with equal amount of unsweetened grape juice.
  3. Leftovers store well refrigerated up to 4 days; freeze in airtight containers for up to 3 months.

Must-Have Tools

  • Dutch oven or heavy oven-safe pot with lid
  • Large saucepan or pot for potatoes
  • Potato masher
  • Cutting board and chef’s knife

Allergy Details

Always inspect ingredient packaging for allergens, and consult a healthcare provider if you're unsure.
  • Contains dairy (butter, milk)

Nutritional Details (Per Portion)

Nutritional info is purely informational and not a substitute for medical advice.
  • Calories: 825
  • Fats: 48 g
  • Carbohydrates: 42 g
  • Proteins: 52 g