Description
This recipe features tender braised beef short ribs cooked low and slow in a flavorful broth with aromatic vegetables and herbs, served alongside creamy garlic mashed potatoes. The slow oven braise ensures melt-in-your-mouth meat, while the garlic mash adds a smooth, comforting complement to the dish, perfect for a hearty family dinner or special occasion.
Ingredients
Scale
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), peeled and chopped
- 4 cloves garlic
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
Instructions
- Preheat and sear: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrots, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes. Stir in the tomato paste and cook for an additional 2 minutes, stirring constantly to combine flavors.
- Add liquids and herbs: Pour in beef broth and red wine (or grape juice for a non-alcoholic option). Stir to combine. Add fresh thyme and rosemary sprigs to the pot. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a tight-fitting lid.
- Braise: Place the covered pot in the preheated oven and braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
- Prepare garlic mashed potatoes: While the ribs are braising, bring a large pot of salted water to a boil. Add peeled and chopped potatoes along with whole garlic cloves. Boil until potatoes and garlic are tender, approximately 20-25 minutes. Drain well.
- Mash potatoes: Mash the cooked potatoes and garlic together until smooth. Stir in butter and milk, mixing well to create a creamy texture. Season with salt to taste.
- Serve: Remove short ribs from the braising liquid and transfer to a serving platter. Spoon some of the braising liquid over the ribs for extra flavor. Serve the tender short ribs hot over a bed of creamy garlic mashed potatoes.
Notes
- For richer garlic mashed potatoes, try using roasted garlic instead of boiled garlic or add fresh herbs like chives or parsley.
- Leftovers keep well in the refrigerator and often taste even better the next day as flavors develop further.
- To make this recipe non-alcoholic, substitute red wine with grape juice or additional beef broth.
- If you don’t have a Dutch oven, use any oven-safe heavy pot with a lid.
Keywords: braised short ribs, garlic mashed potatoes, beef recipe, comfort food, oven braised, hearty dinner