Print

Irresistible Braised Short Ribs with Red Wine & Garlic Mash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Braised short ribs with red wine and garlic mash is a luxurious, slow‑cooked meal featuring fall‑off‑the‑bone beef simmered in a rich, wine‑infused sauce, served over creamy, garlicky mashed potatoes—comfort food elevated.

Ingredients

  • For the short ribs:
  • 3–4 lbs bone‑in beef short ribs
  • Salt and black pepper
  • 2 Tbsp olive oil
  • 1 onion (yellow), chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4–6 garlic cloves, smashed or minced
  • 2 Tbsp tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • For the garlic mash:
  • 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
  • 4–6 garlic cloves, peeled
  • ¼ cup unsalted butter
  • ½–1 cup heavy cream or whole milk (warm)
  • Salt and black pepper to taste
  • Optional: sour cream or cream cheese for extra richness

Instructions

  1. Season the short ribs generously with salt and black pepper.
  2. Heat olive oil in a large Dutch oven or heavy oven‑safe pot over medium‑high heat. Sear the short ribs until browned on all sides, then remove and set aside.
  3. In the same pot, add onion, carrots, celery and cook until softened. Add garlic and tomato paste and cook a minute more.
  4. Pour in the red wine, scraping up browned bits from the bottom of the pot. Let simmer briefly to reduce slightly.
  5. Return the short ribs to the pot, add beef broth, bay leaves, thyme and rosemary. Cover the pot and transfer to a preheated oven at 325°F (165°C). Braise for about 2.5 to 3 hours until the meat is ultra‑tender and falling off the bone. :contentReference[oaicite:0]{index=0}
  6. While the ribs are braising, prepare the garlic mash: boil the potatoes and garlic cloves in salted water until tender. Drain and mash with the butter and warm cream (or milk). Season with salt and pepper, and stir in sour cream or cream cheese if using.
  7. Once the ribs are done, remove the meat and keep warm. If desired, strain and reduce the braising liquid to a slightly thicker sauce, then spoon it over the ribs.
  8. Serve the short ribs atop a bed of garlic mash, spooning the sauce over the top. Garnish with fresh herbs if desired.

Notes

  • Searing the ribs properly is key to building flavor in the sauce. :contentReference[oaicite:1]{index=1}
  • You can make this ahead: braise the ribs, refrigerate overnight, then reheat gently—flavors deepen with time. :contentReference[oaicite:2]{index=2}
  • If you don’t have red wine, you can substitute additional beef broth plus a splash of balsamic vinegar or tomato paste for depth. :contentReference[oaicite:3]{index=3}
  • Leftover sauce freezes well—portion and freeze for future use. :contentReference[oaicite:4]{index=4}

Nutrition

Find it online: https://recipesbyliza.com/irresistible-braised-short-ribs-with-red-wine-garlic-mash/