Irresistible Braised Short Ribs with Red Wine & Garlic Mash

Braised short ribs with red wine and garlic mash is the ultimate comfort food-meets-dinner-party dish. The beef is slow-cooked until it’s fall-off-the-bone tender, soaked in a rich red wine sauce that’s deep, savory, and full of character. Paired with creamy garlic mashed potatoes, this meal is pure indulgence—and totally worth the wait. I love serving it on a cold evening or when I want to impress without stress.

Why You’ll Love This Recipe

I love this dish because it’s as elegant as it is comforting. The red wine braising liquid develops incredible depth, the beef becomes buttery soft, and the garlic mash soaks up every bit of that rich, glossy sauce. It’s a restaurant-quality meal I can make in one pot with minimal effort—perfect for both cozy nights in and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the short ribs:

• Bone-in beef short ribs
• Salt and black pepper
• Olive oil
• Yellow onion (chopped)
• Carrots (chopped)
• Celery (chopped)
• Garlic cloves (smashed or minced)
• Tomato paste
• Red wine (dry, like Cabernet Sauvignon or Merlot)
• Beef broth
• Bay leaves
• Fresh thyme
• Fresh rosemary

For the garlic mash:

• Yukon Gold or Russet potatoes
• Garlic cloves (peeled)
• Unsalted butter
• Heavy cream or whole milk
• Salt and pepper
• Optional: sour cream or cream cheese for extra richness

Directions

For the short ribs:

1. I season the short ribs generously with salt and pepper.
2. In a large Dutch oven, I heat oil and sear the ribs until browned on all sides, then remove and set them aside.
3. In the same pot, I sauté the onion, carrots, and celery until softened, then stir in the garlic and tomato paste.
4. I pour in the red wine, scraping up the browned bits, and let it simmer for 5–10 minutes.
5. I return the short ribs to the pot, add beef broth to mostly cover the meat, and toss in herbs and bay leaves.
6. I cover the pot and transfer it to a 325°F oven, braising for about 2.5 to 3 hours, until the meat is ultra-tender.
7. Once done, I remove the ribs and simmer the sauce on the stove to reduce and thicken, if needed.

For the garlic mash:

1. I boil the potatoes and garlic cloves in salted water until tender.
2. I drain, mash, and mix with butter, warm cream, salt, and pepper until smooth and fluffy.
3. I keep the mash warm until ready to serve.

Servings and timing

This recipe serves 4 to 6 people. It takes about 30 minutes to prep and 2.5 to 3 hours to braise the ribs, so I plan for roughly 3.5 hours total, most of it hands-off.

Variations

Sometimes I add mushrooms to the braise or stir in a splash of balsamic vinegar at the end for extra depth. I’ve also swapped red wine for dark beer or used boneless short ribs for a slightly quicker cook. The garlic mash can be made with roasted garlic for a sweeter, richer flavor—or switched out for creamy polenta or buttery noodles.

Storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I gently warm the meat and sauce on the stovetop or in the oven at 300°F. The flavor actually deepens overnight. I reheat mashed potatoes with a splash of cream or milk to bring them back to life.

FAQs

Can I make this ahead?

Yes, and I often do. I make it a day ahead, chill it, and reheat it before serving. The flavors develop even more after resting.

What kind of wine should I use?

I use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. If I wouldn’t drink it, I don’t cook with it.

Can I make this without alcohol?

Yes, I’ve used all beef broth and added a splash of balsamic vinegar or grape juice to mimic the depth of red wine.

How do I know when the ribs are done?

They should be fork-tender and falling off the bone. If they’re still tough after 2.5 hours, I let them go longer—they only get better.

What if I don’t have a Dutch oven?

I’ve used a heavy oven-safe pot with a lid or even transferred everything to a covered roasting dish or slow cooker after searing.

Conclusion

Braised short ribs with red wine and garlic mash is one of those meals that feels like a gift every time I make it. The meat is melt-in-your-mouth tender, the sauce is luxurious and deep, and the mashed potatoes are the ultimate cozy pairing. It’s my go-to for when I want something unforgettable but low-effort—and it never disappoints.

Print