Braised Short Ribs with Red Wine & Garlic Mash
Melt-in-your-mouth short ribs slow-braised in red wine over creamy garlic mash—pure indulgence on a plate.
6
servings30
minutes3
hours850
kcal3
hours30
minutesIngredients
3 pounds bone-in beef short ribs
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine
2 cups beef broth
2 sprigs fresh thyme
1 pound potatoes, peeled and quartered
0.5 cup milk
3 tablespoons butter
1 teaspoon salt
0.5 teaspoon black pepper
Directions
- Preheat your oven to 325°F (165°C). Season the short ribs with salt and pepper, and heat olive oil in a large oven-safe pot over medium-high heat.
- Sear the short ribs in the pot until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add chopped onions and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional minute.
- Add tomato paste to the onion and garlic mixture, stirring well. Pour in red wine and scrape up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, add beef broth, and tuck in the thyme sprigs. Bring to a simmer, then cover and transfer to the oven.
- Braised in the oven for about 3 hours, or until the ribs are tender and falling off the bone.
- While the ribs are braising, boil the potatoes in salted water until tender, about 20 minutes. Drain the potatoes thoroughly.
- Mash the potatoes with butter and milk until smooth and creamy. Season the garlic mash with salt and pepper to taste.
- Remove the ribs from the oven, skim off any fat, and simmer on the stove to reduce the sauce, if desired.
- Serve the braised short ribs over the garlic mash with a generous spoonful of sauce over the top.
Nutrition Facts
- Total number of serves: 4
- Calories: 850kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Braised Short Ribs with Red Wine & Garlic Mash delivers restaurant-caliber luxury through patient, slow cooking. These magnificent beef ribs surrender to a three-hour wine bath, emerging fork-tender and infused with deep, complex flavors from red wine, herbs, and aromatics. Served over pillowy garlic mashed potatoes that soak up the glossy reduction, this is comfort food at its most elegant. Pour a bold Cabernet Sauvignon or Syrah—wines robust enough to match the beef’s richness while echoing the braising liquid.
