Print

Braised Short Ribs with Red Wine and Garlic Mash

braised short ribs - featured image
Print Recipe

This braised short ribs recipe features fall-off-the-bone beef slow-cooked in red wine and aromatics, served with creamy roasted garlic mashed potatoes. It’s an impressive yet approachable comfort food perfect for gatherings or a cozy night in.

Ingredients

Scale
  • 3–4 lbs bone-in beef short ribs
  • Kosher salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups beef broth
  • 6 sprigs fresh thyme (or 1 tsp dried thyme)
  • 2 bay leaves
  • 2.5 lbs Yukon Gold potatoes, peeled and chopped
  • 1 whole garlic bulb (for roasting)
  • 4 tbsp unsalted butter, plus more to taste
  • 3/4 cup whole milk, warmed
  • Kosher salt and pepper, to taste (for mash)
  • Fresh parsley, chopped (optional garnish)
  • Chives, chopped (optional garnish)

Instructions

  1. Pat short ribs dry with paper towels and season generously with salt and pepper. Let sit at room temperature for 20 minutes.
  2. Preheat oven to 325°F (160°C). Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until deeply browned (2–3 minutes per side). Work in batches if needed. Transfer browned ribs to a plate.
  3. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened and golden. Add smashed garlic and cook for 1–2 minutes until fragrant. Stir in tomato paste and cook for 1 minute.
  4. Pour in red wine, scraping up browned bits from the bottom. Simmer for 3–4 minutes to reduce slightly. Add beef broth, thyme, and bay leaves. Return short ribs to the pot, bone side up. Liquid should come about 2/3 up the ribs; add more broth if needed.
  5. Cover tightly and braise in the oven for 2.5–3 hours, until meat is fork-tender. Check once or twice and add broth if liquid is low. Tent with foil if the top gets too dark.
  6. While ribs braise, preheat oven to 400°F (200°C). Slice top off garlic bulb, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
  7. Peel and chop potatoes. Place in a large pot, cover with cold water, and add salt. Bring to a boil, then simmer for 15–18 minutes until fork-tender. Drain well.
  8. Squeeze roasted garlic from skins and mash into a paste. Add to drained potatoes with butter and warm milk. Mash until smooth and creamy. Season with salt and pepper. Cover to keep warm.
  9. When ribs are done, transfer to a plate. Skim excess fat from sauce. For a silky finish, blend sauce with an immersion blender or strain through a fine mesh sieve (optional).
  10. To serve, spoon garlic mash onto plates, top with short ribs, and drizzle with red wine sauce. Garnish with parsley or chives if desired.

Notes

For a gluten-free version, ensure your broth and tomato paste are gluten-free. If sauce is thin, simmer uncovered to reduce. For extra richness, swirl in a tablespoon of cold butter at the end. Ribs can be made ahead—flavor improves overnight. For dairy-free mash, use plant-based milk and butter. If ribs aren’t tender after 2.5 hours, continue braising and check every 20 minutes.

Nutrition

Keywords: braised short ribs, red wine, garlic mash, comfort food, beef, dinner, holiday, entertaining, oven braised, mashed potatoes, gluten-free option

Find it online: https://blairrecipes.com/braised-short-ribs-recipe-easy-red-wine-dinner-with-garlic-mash/