Braised Short Ribs with Red Wine & Garlic Mash

A Comforting, Melt-In-Your-Mouth Dinner Experience

If you’re looking for a dish that’s equal parts luxurious and comforting, Braised Short Ribs with Red Wine & Garlic Mash is it. Picture this: tender, fall-off-the-bone short ribs, slowly braised in a rich red wine sauce, paired with creamy, garlic-infused mashed potatoes. The savory depth of the ribs and the buttery mashed potatoes are a match made in heaven. Trust me, when you take a bite of this meal, you’ll be hooked.

Whether it’s for a cozy dinner at home or a special occasion, this dish will make you feel like a gourmet chef—without all the fuss. It’s rich, flavorful, and just what you need when you want to indulge in a comforting meal that’s full of personality.

Why You’ll Love Braised Short Ribs with Red Wine & Garlic Mash

Unbeatable Flavor: The short ribs soak up all the flavor from the red wine and garlic, becoming incredibly tender and flavorful. The mash, with its creamy texture and garlicky richness, balances everything perfectly.
Perfect for Special Occasions: While easy enough for a weekend dinner, this dish feels fancy enough for any celebration or special meal. It’s guaranteed to impress!
Comfort in a Bite: Hearty, satisfying, and full of flavors that feel like a warm hug. If you’re craving something rich and soul-satisfying, this is the recipe.
Makes You Feel Like a Chef: The slow-braising process brings out all the deep, rich flavors in the ribs, and the garlic mashed potatoes? Absolute perfection. You’ll feel like a culinary pro after making this!
Make-Ahead Friendly: The short ribs can be braised ahead of time and gently reheated when you’re ready to serve. This makes it a great option for entertaining, leaving you more time to enjoy your guests!

Ingredients in Braised Short Ribs with Red Wine & Garlic Mash

Ready for a flavor-packed adventure? Here’s what you’ll need to pull this dish together:

Bone-In Short Ribs

These are the stars of the show! Bone-in short ribs are perfect for braising. The slow cooking breaks down the connective tissue, making them super tender and juicy.

Red Wine

A good-quality red wine, such as Cabernet Sauvignon or Merlot, adds deep richness to the braising liquid and gives the meat a luxurious, savory flavor. Don’t worry—most of the alcohol cooks off, leaving only that delicious depth.

Beef Broth

Beef broth gives the short ribs an extra layer of savory goodness. Combined with the red wine, it makes for a rich braising liquid.

Aromatics

Garlic, onions, and fresh herbs like rosemary and thyme will infuse the short ribs with aromatic flavors that’ll have your kitchen smelling amazing.

Olive Oil

For browning the ribs, a little olive oil is all you need. It helps to create that golden crust on the meat that adds texture and flavor.

Potatoes

To make the mashed potatoes, you’ll need some starchy potatoes, like russets. These potatoes will mash up beautifully, turning into the creamiest, fluffiest base for your garlic-infused sauce.

Garlic

Fresh garlic cloves are essential for adding that rich, savory flavor to your mashed potatoes, balancing out the richness of the short ribs.

Butter & Cream

A combination of butter and heavy cream makes the mashed potatoes indulgently creamy and smooth. Perfect for soaking up all that braising liquid from the short ribs!

Salt & Pepper

You’ll need a good amount of salt and pepper to season both the short ribs and mashed potatoes to bring out all the flavors.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Brown the Short Ribs

Start by heating olive oil in a large Dutch oven over medium-high heat. Season your short ribs generously with salt and pepper, then brown them on all sides. This step is crucial—it develops the flavor and texture of the meat. Once browned, remove the ribs and set them aside.

Sauté the Aromatics

In the same pot, add onions and garlic. Sauté them until softened and fragrant, about 3-4 minutes. Add your herbs (rosemary and thyme) and cook for another minute to release their oils.

Deglaze with Red Wine

Pour in the red wine, scraping the bottom of the pot to get all those tasty browned bits. Let the wine simmer for a couple of minutes, reducing slightly.

Braise the Ribs

Return the short ribs to the pot, then add beef broth until the ribs are mostly submerged. Bring the mixture to a simmer, then cover the pot and place it in a preheated oven at 325°F. Braise for about 2.5 to 3 hours, or until the meat is fall-apart tender.

Make the Garlic Mashed Potatoes

While the short ribs are braising, peel and chop your potatoes into uniform chunks. Boil them in salted water until fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add butter, cream, and garlic (either mashed or minced) to the potatoes. Mash until creamy, adding more butter or cream to reach your desired texture. Season with salt and pepper to taste.

Finish the Ribs

Once the ribs are done braising, remove them from the oven. You can choose to thicken the braising liquid by simmering it on the stove for a few minutes, or you can serve the sauce as-is for a thinner consistency.

Serve and Enjoy

To plate, scoop some creamy garlic mashed potatoes onto each plate, top with a generous portion of the braised short ribs, and spoon some of the delicious red wine sauce over the top. Serve immediately, and watch everyone’s eyes light up!

Nutrition Facts

Servings: 4
Calories per serving: 600

Preparation Time

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

How to Serve Braised Short Ribs with Red Wine & Garlic Mash

• With Roasted Vegetables: Pair this hearty dish with some roasted vegetables—think carrots, Brussels sprouts, or parsnips—to add a pop of color and texture.
• With Crusty Bread: A nice crusty loaf of bread is perfect for sopping up that rich red wine sauce. It’s simple, but it makes the meal feel even more comforting.
• With a Simple Green Salad: A fresh, light salad with a tangy vinaigrette balances the richness of the dish beautifully.
• Wine Pairing: Since this dish uses red wine, it pairs wonderfully with the same variety you used for braising. A glass of Merlot or Cabernet Sauvignon would be perfect.

Additional Tips

• Slow Cooker Option: If you’d rather use a slow cooker, simply brown the ribs and sauté the aromatics, then transfer everything into the slow cooker. Cook on low for 6-8 hours until the meat is tender.
• Make It Ahead: The short ribs can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture. You can even braise them the day before and just reheat when ready to serve.
• Freezing Leftovers: If you have leftovers, this dish freezes beautifully. Store the ribs and sauce in an airtight container for up to 3 months. Reheat slowly in the oven or on the stove.
• Don’t Skip the Browning Step: It may seem like an extra step, but browning the meat really develops deep flavor that makes all the difference in this dish.

FAQ Section

Q1: Can I use boneless short ribs instead of bone-in?
A1: Yes, boneless short ribs will work just as well, but they might cook a little faster. Be sure to check for tenderness after about 2 hours of braising.

Q2: Can I make this dish in advance?
A2: Yes! Braised short ribs actually taste even better the next day, as the flavors have time to meld together. You can braise them ahead of time and refrigerate until ready to reheat.

Q3: Can I use a different type of wine?
A3: While red wine is key for the flavor of this dish, you can experiment with different reds. Try a Zinfandel or Shiraz for a different flavor profile. Just make sure it’s a dry red wine!

Q4: What kind of potatoes should I use for the mash?
A4: Russet potatoes are ideal for mashed potatoes because they’re starchy and make the mash creamy and smooth. You can also use Yukon Golds for a slightly different texture.

Q5: How do I store leftover mashed potatoes?
A5: Store mashed potatoes in an airtight container in the fridge for up to 3 days. To reheat, add a little butter or cream and warm them up on the stove.

Q6: How do I know when the short ribs are done?
A6: The short ribs are done when they’re so tender that they fall apart easily when you pull at the meat with a fork. If they’re not quite there yet, give them more time to braise.

Q7: Can I use a pressure cooker for this recipe?
A7: Yes, you can use a pressure cooker to speed up the braising process. Follow your pressure cooker’s instructions for braising meat, and cook for about 1 hour under high pressure.

In Conclusion

Braised Short Ribs with Red Wine & Garlic Mash is the ultimate indulgence. It’s the kind of dish that makes you feel cozy, satisfied, and like you’re treating yourself to something special. Whether it’s a weeknight dinner or a special occasion, this meal is one that will leave everyone at the table talking about it. So go ahead—treat yourself to this rich, flavorful feast. You deserve it!

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