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Braised Short Ribs with Mashed Potatoes

Melt-in-Your-Mouth Braised Short Ribs with Mashed Potatoes

This Braised Short Ribs with Mashed Potatoes recipe offers a comforting blend of savory short ribs and creamy potatoes, perfect for any gathering.
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Course: Main Dishes
Cuisine: American
Keyword: Braised Short Ribs, comfort food, Family Recipe, mashed potatoes, Savory, Slow Cooking
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6 servings
Calories: 600kcal

Equipment

  • large oven-safe pot

Ingredients

For the Short Ribs

  • 4 lbs short ribs Choose bone-in for more flavor and tenderness.
  • 2 tablespoon olive oil Use extra virgin for a richer taste.
  • 2 cups beef broth Homemade broth adds depth, but store-bought works too.
  • 1 cup red wine Opt for a good quality wine that you’d enjoy drinking.
  • 1 unit onion, chopped Sweet onions enhance the overall flavor of the braise.
  • 2 units carrots, chopped Adds sweetness and a pop of color.
  • 2 units celery stalks, chopped Contributes to a balanced flavor profile.
  • 4 cloves garlic, minced Fresh garlic amps up the aromatic experience.
  • 2 sprigs fresh rosemary Perfect for infusing a lovely earthy note.
  • 2 sprigs fresh thyme Complements the short ribs beautifully.
  • to taste salt Essential for elevating all the flavors.
  • to taste pepper Freshly cracked pepper adds a nice kick.

For the Mashed Potatoes

  • 2 lbs potatoes, peeled and cubed Use russets for fluffy and creamy results.
  • ½ cup milk Whole milk creates a richer, creamier mash.
  • 4 tablespoon butter Adds velvety richness and flavor—don’t skimp on this!

Instructions

Cooking Steps

  • Preheat your oven to 350°F (175°C).
  • Season the short ribs with salt and pepper.
  • Heat olive oil in a large pot and sear the short ribs for 3-4 minutes on each side.
  • Sauté chopped onion, carrots, celery, and minced garlic for 5-7 minutes until softened.
  • Deglaze the pot with red wine, scraping up browned bits, and simmer for 3-4 minutes.
  • Return the short ribs to the pot, add beef broth, rosemary, and thyme. Stir gently.
  • Cover the pot and braise in the oven for about 2.5 hours.
  • Boil salted water and add peeled, cubed potatoes. Cook for about 20 minutes until fork-tender.
  • Mash the potatoes with milk, butter, salt, and pepper until creamy.
  • Serve the ribs over mashed potatoes with braising liquid drizzled on top.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze separately for up to 3 months.

Nutrition

Serving: 1serving | Calories: 600kcal | Carbohydrates: 45g | Protein: 40g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 800mg | Potassium: 800mg | Fiber: 4g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg