Go Back
–+ servings
Braised Short Ribs with Mashed Potatoes

Bold and Savory Braised Short Ribs with Mashed Potatoes

A comforting dish of tender braised short ribs served with creamy mashed potatoes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Classic Comfort Food
Cuisine: American
Calories: 850
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 4 lbs short ribs Choose well-marbled beef for tenderness and rich flavor.
  • 1 tablespoon vegetable oil This helps achieve a beautiful sear on the meat.
  • 1 unit onion, chopped Adds sweetness and depth to the braising liquid.
  • 2 unit carrots, chopped Contributes a subtle sweetness and color to the dish.
  • 2 unit celery stalks, chopped Enhances the aromatic base with its fresh flavor.
  • 4 cloves garlic, minced Infuses the dish with a fragrant, robust aroma.
  • 2 cups beef broth Provides a savory base for the braising liquid.
  • 1 cup red wine Elevates the dish, deepening its rich flavors; a dry variety works best.
  • 2 tablespoon tomato paste Adds a touch of acidity and sweetness to balance the richness.
  • 2 sprigs fresh thyme Offers an earthiness that complements the beef beautifully.
  • 2 leaves bay leaves Imparts a subtle layer of flavor that enhances the entire dish.
  • Salt to taste, essential for bringing out all the flavors in the dish.
  • Black pepper to taste, provides warmth and depth to the overall taste profile.
For the Mashed Potatoes
  • 2 lbs potatoes, peeled and quartered Use starchy potatoes like Yukon Gold for fluffiness.
  • ½ cup heavy cream Adds luxurious creaminess to your fluffy mashed potatoes.
  • 4 tablespoon butter Ensures a rich, velvety texture that makes them irresistible.
  • Salt to taste, key for perfectly seasoned, tasty potatoes.

Equipment

  • Large oven-safe pot

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) to prepare for the braising process.
  2. Generously season short ribs with salt and black pepper, ensuring every surface is coated.
  3. In the preheated pot, add vegetable oil over medium-high heat. Sear the short ribs until browned on all sides, about 3–4 minutes per side.
  4. In the same pot, sauté chopped onion, carrots, and celery until softened and slightly caramelized, about 5–7 minutes.
  5. Stir in minced garlic and cook for an additional minute until fragrant. Pour in beef broth and red wine, scraping up any browned bits.
  6. Add tomato paste, fresh thyme, and bay leaves; bring the mixture to a gentle simmer.
  7. Return the seared short ribs to the pot, cover, and transfer to your preheated oven to braise for 2 ½ to 3 hours.
  8. Meanwhile, prepare your mashed potatoes by boiling peeled and quartered potatoes in salted water for about 20 minutes, until fork-tender.
  9. Drain the potatoes, return them to the pot, and add heavy cream, butter, and salt. Mash until smooth and creamy.
  10. Once the short ribs are tender, remove the pot from the oven. Discard thyme sprigs and bay leaves, skim excess fat if necessary.
  11. Serve by spooning mashed potatoes onto plates, nestling the tender short ribs on top, and drizzling with braising liquid.

Nutrition

Serving: 1servingCalories: 850kcalCarbohydrates: 45gProtein: 65gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 20gCholesterol: 180mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 5gVitamin A: 550IUVitamin C: 15mgCalcium: 60mgIron: 4mg

Notes

Allow braised short ribs to rest briefly before serving for better flavor and texture. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!