Description
Braised Short Ribs with Red Wine & Garlic Mash is a rich and comforting dish that combines tender, fall-off-the-bone short ribs braised in a deep red wine sauce with creamy garlic mashed potatoes. The perfect dish for a special occasion or a cozy dinner, it’s a hearty meal that’s sure to impress.
Ingredients
Scale
- 4–6 bone-in beef short ribs
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp unsalted butter
- 2 lbs potatoes, peeled and diced
- 4 cloves garlic, peeled
- 1/2 cup heavy cream
- 1/4 cup whole milk
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, and sear them in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.
- Add the tomato paste to the onions and garlic, stirring for 1 minute to combine. Then pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring the wine to a simmer and cook for 5-7 minutes to reduce slightly.
- Return the short ribs to the pot, and add the beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
- Cover the pot with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. Check the ribs occasionally, adding more broth if the liquid level gets too low.
- While the short ribs are braising, prepare the garlic mashed potatoes. Place the diced potatoes and peeled garlic cloves in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and garlic, then return them to the pot. Add the butter, heavy cream, and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.
- Once the short ribs are done, remove them from the oven and discard the herb sprigs and bay leaf. If desired, skim off any excess fat from the sauce, then serve the short ribs over the garlic mashed potatoes, spooning the braising liquid over the top.
- Serve hot and enjoy!
Notes
- If you prefer a thicker sauce, you can reduce the braising liquid on the stove over medium heat for 10-15 minutes until it reaches your desired consistency.
- You can also garnish the dish with freshly chopped parsley for added color and flavor.
- For an extra depth of flavor, consider adding a few tablespoons of balsamic vinegar to the sauce towards the end of braising.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with mashed potatoes
- Calories: 650 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 135mg