Braised Beef Short Ribs Mash (Printable)

Tender beef ribs braised in rich sauce paired with creamy mashed Yukon Gold potatoes.

# What You'll Need:

→ Beef & Seasonings

01 - 4 bone-in beef short ribs (3.3 to 4.4 lbs)
02 - Salt and freshly ground black pepper, to taste
03 - 2 tablespoons all-purpose flour (or gluten-free flour)
04 - 2 tablespoons olive oil

→ Vegetables & Aromatics

05 - 1 large onion, diced
06 - 2 carrots, peeled and sliced
07 - 2 celery stalks, sliced
08 - 4 garlic cloves, minced
09 - 2 tablespoons tomato paste

→ Braising Liquid

10 - 2 cups dry red wine
11 - 2 cups beef stock
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves

→ Mashed Potatoes

15 - 2 lbs Yukon Gold potatoes, peeled and cubed
16 - 4 tablespoons unsalted butter
17 - ½ cup whole milk, adjust as needed
18 - Salt and pepper, to taste

# How to Make It:

01 - Set the oven to 325°F to prepare for braising.
02 - Pat the short ribs dry and season generously with salt and pepper. Lightly coat with flour, shaking off any excess.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 2 to 3 minutes per side. Remove and set aside.
04 - Add diced onion, carrots, and celery to the pot; cook until softened, approximately 5 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute more.
05 - Pour in red wine, scraping the bottom to release browned bits. Simmer gently for 5 minutes to reduce slightly.
06 - Incorporate beef stock, thyme, rosemary, and bay leaves. Return short ribs along with any accumulated juices to the pot and bring to a gentle simmer.
07 - Cover the pot and transfer to the oven. Cook for 2 to 2.5 hours until ribs are tender and falling off the bone.
08 - About 30 minutes before ribs finish, place potatoes in salted boiling water and cook until fork-tender, 15 to 20 minutes. Drain, return to pot, and mash with butter and milk. Season with salt and pepper.
09 - Remove ribs from the oven. Discard herb stems and bay leaves. Skim off excess fat from sauce. Serve ribs atop mashed potatoes, spooning sauce and vegetables over the top.

# Expert Suggestions:

01 -
  • The meat becomes so tender it practically melts in your mouth, and you'll feel like a professional chef without the fuss
  • That rich, glossy sauce tastes like it took hours but comes together naturally as the ribs braise
  • It's the kind of dish that makes your kitchen smell incredible and impresses everyone at your table
02 -
  • Don't skip the searing step. That deep brown color is where half the flavor lives. A pale sear means a pale tasting dish.
  • The braise time depends on your specific ribs. Some might be fork-tender in 1 hour 45 minutes, others take the full 2.5 hours. Start checking at the 1.5 hour mark.
  • If your sauce tastes watery at the end, remove the ribs, increase the heat to medium-high, and simmer the sauce uncovered for 10-15 minutes to reduce and intensify the flavor.
03 -
  • Make this dish a day ahead. The flavor is actually better, and you can skim the fat more easily when it's cold. Just reheat gently before serving.
  • Use a Dutch oven with a heavy bottom and tight-fitting lid. It distributes heat evenly and keeps the moisture in, which is why the meat becomes so incredibly tender.
  • If your sauce breaks or seems greasy, whisk in a bit of cool beef stock or water over low heat to emulsify it back together.

Return