Braised Short Ribs Garlic Mash (Print Version)

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

# 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:

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

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