Braised Beef Short Ribs Mash

I'll never forget the first time I made beef short ribs properly. I'd tried countless times before, always ending up with tough, disappointing meat. Then a friend invited me to her kitchen on a rainy Sunday, and she showed me the secret: patience and a hot oven. Now, whenever the weather turns cold or I want to impress someone special, these braised short ribs are my go-to. There's something about how they fall apart at the touch of a fork, swimming in that deep red wine sauce, that makes people think you've been cooking all day.

I remember the moment my family went silent at dinner. Not awkward quiet, but that reverent hush when food is actually really good. My teenage daughter looked up and said, 'You made this?' That's when I knew these short ribs had become our thing. Now every time someone comes over on a weekend, they hope I'm making them.

Ingredients

• 4 bone-in beef short ribs (about 1.5–2 kg): These are the star of the show. I always ask my butcher for ones that are evenly sized so they cook at the same rate. The bones add incredible flavor to the braising liquid.
• Salt and freshly ground black pepper: Don't skip the fresh grinding. The difference is real.
• 2 tbsp all-purpose flour (or gluten-free flour): This creates a light crust that helps seal in the juices and thickens the sauce naturally.
• 2 tbsp olive oil: You need good heat for that sear. This is one place where quality actually makes a difference in the final taste.
• 1 large onion, diced: The foundation of everything. I use yellow onions because they caramelize beautifully.
• 2 carrots and 2 celery stalks: Together they're the classic flavor base that makes the house smell like home cooking. Don't skip them.
• 4 garlic cloves, minced: Fresh garlic only. Trust me on this.
• 2 tbsp tomato paste: This deepens the sauce in a way that feels almost like magic. Stir it in properly so it doesn't scorch.
• 2 cups dry red wine: I use something I'd actually drink. A Cabernet or Côtes du Rhône works beautifully. Cheaper wine means cheaper tasting results.
• 2 cups beef stock: Good quality makes a difference here. I prefer homemade or a quality brand without too many additives.
• 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 bay leaves: Fresh herbs always beat dried. These infuse the sauce with an earthy elegance.
• 900 g Yukon Gold potatoes: These are buttery and creamy naturally. Don't use russets for mashing.
• 4 tbsp unsalted butter and 1/2 cup whole milk: The richness here complements the beef perfectly. Keep the milk warm so it incorporates smoothly.

Instructions

Get Everything Ready:

Preheat your oven to 160°C (325°F). This gentle heat is what makes the magic happen. Pat your short ribs completely dry with paper towels. Moisture is the enemy of a good sear. Season them generously with salt and pepper, really coating all sides. Then dredge them in flour, shaking off any excess. You want just a light coating, not a thick crust.

The Sear That Matters:

Heat your olive oil in a large Dutch oven over medium-high heat until it's almost smoking. You'll know it's ready when the oil moves around like water. Working with 2 ribs at a time so you don't crowd the pot, sear them on all sides until deeply browned, about 2–3 minutes per side. This isn't just for looks. That brown crust is flavor you can't get any other way. Listen for the satisfying sizzle. When all ribs are seared, set them aside on a plate.

Building the Base:

In the same pot with all those beautiful brown bits stuck to the bottom, add your diced onion, carrots, and celery. Sauté them for about 5 minutes until they're softened and starting to pick up some color. You'll smell something incredible at this point. Stir in the minced garlic and tomato paste, cooking for just 1 minute. Don't let it stick and burn.

The Wine Moment:

Pour in your red wine, and here's the satisfying part: use a wooden spoon to scrape up all those browned bits from the bottom of the pot. This is called deglazing, and you're basically capturing all that concentrated flavor. Let the wine simmer for 5 minutes to reduce slightly and mellow out the raw alcohol taste.

Bringing It All Together:

Add your beef stock along with the thyme sprigs, rosemary sprigs, and bay leaves. Return the short ribs to the pot along with any juices that collected on the plate. The liquid should come up about three-quarters of the way up the sides of the ribs. Bring everything to a gentle simmer.

The Long, Slow Braise:

Cover your Dutch oven and transfer it to the oven. This is where patience becomes your secret ingredient. The ribs will braise for 2–2.5 hours. You'll notice the smell gradually intensifying. After about an hour and a half, you can peek if you want. The ribs are done when a fork slides through the meat with almost no resistance. The meat should be practically falling off the bone.

The Potato Side:

About 30 minutes before you think the ribs will be done, start your mashed potatoes. Place your peeled, cubed Yukon Gold potatoes in a pot of salted water and bring to a boil. They'll cook in 15–20 minutes. You want them soft enough that a fork goes through easily. Drain them well, return them to the pot, and mash them with the butter and warm milk. Season with salt and pepper. The potatoes should be creamy but still have a little texture.

The Final Finish:

Remove the ribs from the oven and carefully discard the herb stems and bay leaves. You can see how much fat has risen to the surface. If there's a lot, you can skim it off, but a little of that richness is delicious. Taste the sauce and adjust the seasoning if needed.

Plating Like You Know What You're Doing:

Spoon a generous portion of mashed potatoes onto each plate, nestle a short rib on top, and pour that glossy sauce with the vegetables over everything. The whole thing should look like comfort and elegance on a plate.

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There's a moment when someone takes that first bite, and their expression changes completely. That's when this dish stops being just dinner and becomes a memory. These short ribs have a way of doing that.

Keeping It Fresh

These short ribs actually taste better the next day. I'm serious. The flavors settle and deepen overnight. You can refrigerate them in their sauce for up to 4 days. When you reheat them gently on the stovetop or in a 160°C oven, they come back to life like they were just made. The sauce will thicken slightly as it cools, which is exactly what you want.

When You're Missing Something

Can't find Yukon Gold potatoes? Red potatoes work beautifully too, though they won't be quite as creamy. Cream works instead of milk if you want extra richness. If you don't have fresh herbs, use half the amount of dried, though the flavor will be more muted. No red wine? Substitute it with extra beef stock, maybe adding a splash of balsamic vinegar for depth. The dish adapts, but each change shifts the flavor slightly.

Serving Ideas That Clicked

I've served these short ribs countless ways, and every version gets compliments. A simple side salad with a sharp vinaigrette cuts through the richness beautifully. Crusty bread is essential for soaking up that incredible sauce. Sometimes I add a steamed vegetable on the side, like green beans or roasted Brussels sprouts, which adds a different texture and makes the plate feel more balanced. One memorable dinner, I added a spoonful of horseradish to the mashed potatoes, which created this unexpected brightness that made everyone pause and ask what changed.

• Pair with a full-bodied red wine like Cabernet Sauvignon or a Châteauneuf-du-Pape
• Add crusty bread to soak up every drop of that sauce
• A simple green salad with vinaigrette cuts through the richness perfectly

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This is the dish I make when I want to slow down and cook intentionally. It's a reminder that some of the best food comes from time, not speed. Make it when you have people you love coming over.

Recipe Questions & Answers

→ What cut of beef is best for this dish?

Bone-in short ribs are ideal as they become tender and flavorful when braised slowly with aromatics and red wine.

→ Can I substitute the red wine in the braising liquid?

Yes, you can replace red wine with additional beef stock to maintain depth without alcohol.

→ How do I achieve tender, fall-off-the-bone ribs?

Slow oven braising at low heat (around 160°C/325°F) for 2 to 2.5 hours ensures the meat becomes tender and easy to pull apart.

→ What kind of potatoes work best for the mash?

Yukon Gold potatoes create a creamy, buttery mash with a rich texture that complements the braised beef well.

→ Can this dish be made gluten-free?

Use gluten-free flour for dredging and confirm beef stock is free of gluten ingredients to keep the dish gluten-free.

→ How can I add extra flavor to the mashed potatoes?

Incorporate roasted garlic or a splash of horseradish to add more depth and a slight kick to the creamy mash.