Description
Braised Short Ribs with Red Wine & Garlic Mash is a hearty, comforting dish where tender short ribs are braised in a rich red wine sauce, served with creamy garlic mashed potatoes. Perfect for a cozy, indulgent meal.
Ingredients
Scale
- 3 lbs beef short ribs
- Salt & black pepper (to taste)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (Cabernet or Merlot)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or a few fresh sprigs
- 1 bay leaf
- 1 cup pearl onions or baby onions
- 1 tbsp flour (optional, for thickening)
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1/2 cup unsalted butter
- 3/4 cup whole milk or cream
- Salt to taste
Instructions
- Season ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs until browned on all sides. Remove and set aside.
- In the same pot, sauté chopped onions until soft. Add garlic and cook for 1 minute more. Stir in tomato paste and cook until it becomes dark red. Pour in red wine and scrape up any brown bits from the bottom of the pot. Simmer for 5 minutes.
- Add beef broth, Worcestershire sauce, thyme, bay leaf, and pearl onions. Return ribs to the pot, cover, and braise at 325°F (163°C) for 2.5–3 hours until tender. Optionally, thicken the sauce by stirring in 1 tbsp flour during the last 15 minutes of cooking.
- Boil potatoes and garlic in salted water until fork-tender. Drain and mash with butter and warm milk/cream. Season with salt to taste.
- Plate mashed potatoes first, then top with the falling-off-the-bone short ribs and spoon generous amounts of sauce and onions over the top. Garnish with fresh thyme.
Notes
- For an even richer sauce, you can simmer the braising liquid after removing the ribs and reduce it by half before serving.
- If you prefer a smoother mashed potato, you can use a potato ricer instead of mashing by hand.
- The flour is optional and can be added if you want a thicker sauce.
- You can substitute the red wine with a non-alcoholic version or additional beef broth if desired.
Nutrition
- Serving Size: 1 plate (with ribs and mash)
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg