Braised Short Ribs with Garlic Mashed Potatoes
There’s something magical about the aroma of braised short ribs wafting through the house. It takes me back to family gatherings, where the kitchen was the heart of our home. This recipe for braised short ribs with garlic mashed potatoes is not just a meal; it’s a warm hug on a plate. Perfect for impressing your loved ones or simply treating yourself after a long day, this dish combines rich flavors and comforting textures. Plus, it’s surprisingly easy to make, making it a go-to for any occasion. Let’s dive into this culinary delight!
Why You’ll Love This Braised Short Ribs with Garlic Mashed Potatoes
This dish is a true crowd-pleaser, combining tender, flavorful short ribs with creamy garlic mashed potatoes. The best part? It requires minimal hands-on time, allowing you to relax while the oven does the work. The rich, savory flavors meld beautifully, creating a comforting meal that feels gourmet. Whether it’s a family dinner or a special occasion, this recipe is sure to impress without the stress!
Ingredients for Braised Short Ribs with Garlic Mashed Potatoes
Gathering the right ingredients is the first step to culinary success. For this braised short ribs with garlic mashed potatoes recipe, you’ll need a mix of hearty and flavorful components. Here’s what you’ll need:
- Olive oil: A staple in any kitchen, it’s perfect for searing the ribs and adds a rich flavor.
- Bone-in beef short ribs: The star of the show! These cuts are marbled with fat, ensuring tenderness and flavor.
- Salt and black pepper: Essential for seasoning, they enhance the natural flavors of the meat.
- Onion: Chopped onions add sweetness and depth to the braising liquid.
- Garlic: Minced garlic infuses the dish with aromatic goodness, especially in the mashed potatoes.
- Beef broth: This forms the base of your braising liquid, adding richness and moisture.
- Red wine: A splash of Cabernet Sauvignon elevates the flavor profile. You can substitute with more beef broth for a non-alcoholic version.
- Tomato paste: This thickens the sauce and adds a hint of acidity, balancing the richness of the meat.
- Fresh thyme: These fragrant leaves bring a touch of earthiness to the dish.
- Bay leaves: A couple of these add a subtle depth of flavor during the braising process.
- Yukon Gold potatoes: Creamy and buttery, they’re perfect for mashing and pair beautifully with the ribs.
- Whole milk: This makes the mashed potatoes creamy and smooth.
- Unsalted butter: Adds richness to the potatoes, making them irresistible.
For exact measurements, check the bottom of the article where you can find everything you need for printing. Happy cooking!
How to Make Braised Short Ribs with Garlic Mashed Potatoes
Now that you have your ingredients ready, let’s get cooking! This recipe for braised short ribs with garlic mashed potatoes is straightforward and rewarding. Follow these steps, and you’ll have a delicious meal that will impress anyone at your table.
Step 1: Preheat and Sear
First things first, preheat your oven to 300°F (150°C). This low and slow cooking method is key to tender short ribs. While the oven warms up, heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the 4 pounds of bone-in beef short ribs with salt and black pepper. Once the oil is shimmering, carefully place the ribs in the pot. Sear them for about 8-10 minutes, turning occasionally, until they’re beautifully browned on all sides. This step locks in flavor and creates a lovely crust. Once done, remove the ribs and set them aside.
Step 2: Sauté the Aromatics
In the same pot, toss in the chopped onion. Cook it for about 5 minutes until it softens and becomes translucent. The aroma will start to fill your kitchen, and trust me, it’s heavenly! Next, add 3 cloves of minced garlic and sauté for another minute. You want the garlic to become fragrant but not burnt. This combination of onion and garlic is the foundation of flavor for your braising liquid.
Step 3: Prepare the Braising Liquid
Now it’s time to create that rich braising liquid. Pour in 2 cups of beef broth and 1 cup of red wine, like Cabernet Sauvignon. The wine adds depth, but if you prefer a non-alcoholic version, just use more beef broth. Stir in 2 tablespoons of tomato paste, 2 teaspoons of fresh thyme leaves, and 2 bay leaves. Mix everything well, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor!
Step 4: Braise the Ribs
Return the seared short ribs to the pot, ensuring they’re submerged in the liquid. Cover the pot with a lid and transfer it to your preheated oven. Let them braise for about 3 hours. This slow cooking process allows the meat to become tender and fall off the bone. You can check on them occasionally, but resist the urge to lift the lid too often; you want to keep that heat in!
Step 5: Make the Garlic Mashed Potatoes
While the ribs are braising, let’s whip up those creamy garlic mashed potatoes. In a large pot, combine 2 pounds of peeled and cubed Yukon Gold potatoes with 4 peeled garlic cloves. Cover them with cold water and add a pinch of salt. Bring the pot to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Once cooked, drain the potatoes and garlic, then return them to the pot. Add 1/2 cup of whole milk and 1/4 cup of unsalted butter. Mash until smooth and creamy, seasoning with salt and pepper to taste. These mashed potatoes are the perfect companion to your short ribs!
Step 6: Serve and Enjoy
Once the short ribs are done braising, remove them from the oven and let them rest for a few minutes. This helps the juices redistribute. To serve, place a generous scoop of garlic mashed potatoes on each plate, then top with the tender short ribs. Don’t forget to spoon some of that luscious braising liquid over the top. It’s a feast for the eyes and the taste buds!
Tips for Success
- Always sear the short ribs well for maximum flavor.
- Don’t rush the braising process; low and slow is key.
- Feel free to customize the garlic mashed potatoes with herbs or cheese.
- Let the ribs rest before serving to keep them juicy.
- Save any leftover braising liquid for a delicious sauce later!
Equipment Needed
- Large Dutch oven: Ideal for braising, but a heavy pot with a lid works too.
- Cutting board: Essential for chopping vegetables and prepping ingredients.
- Sharp knife: A good knife makes all the difference in the kitchen.
- Potato masher: For creamy mashed potatoes; a fork can work in a pinch.
Variations
- Spicy Kick: Add a teaspoon of red pepper flakes to the braising liquid for a bit of heat.
- Herb Infusion: Experiment with different herbs like rosemary or oregano for a unique flavor twist.
- Vegetarian Option: Substitute short ribs with hearty mushrooms or jackfruit, and use vegetable broth instead of beef broth.
- Cheesy Mashed Potatoes: Stir in some grated Parmesan or cheddar cheese into the garlic mashed potatoes for extra richness.
- Slow Cooker Method: For a hands-off approach, use a slow cooker to braise the ribs on low for 6-8 hours.
Serving Suggestions
- Side Salad: A fresh arugula or mixed greens salad with a light vinaigrette complements the richness of the ribs.
- Wine Pairing: Serve with a glass of Cabernet Sauvignon to enhance the flavors of the dish.
- Presentation: Garnish with fresh thyme or parsley for a pop of color and freshness.
FAQs about Braised Short Ribs with Garlic Mashed Potatoes
Can I make braised short ribs in advance?
Absolutely! Braised short ribs actually taste better the next day. You can prepare them ahead of time and reheat gently before serving. Just be sure to store them in the braising liquid to keep them moist.
What can I substitute for red wine in this recipe?
If you prefer not to use red wine, you can simply replace it with additional beef broth. This will still give you a rich flavor without the alcohol. You might also consider using grape juice or a splash of balsamic vinegar for a different twist.
How do I know when the short ribs are done?
The short ribs are done when they are fork-tender and the meat easily pulls away from the bone. This usually takes about 3 hours of braising at 300°F (150°C). Trust me, the wait is worth it!
Can I freeze the leftovers?
Yes, you can freeze the braised short ribs! Just make sure they are cooled completely before transferring them to an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy them again, thaw in the fridge overnight and reheat gently.
What sides pair well with braised short ribs?
Besides the creamy garlic mashed potatoes, consider serving roasted vegetables, a fresh salad, or even some crusty bread to soak up the delicious braising liquid. Each of these sides complements the rich flavors of the short ribs beautifully!
Final Thoughts
Cooking braised short ribs with garlic mashed potatoes is more than just preparing a meal; it’s about creating memories. The rich, savory flavors and the creamy potatoes come together to form a dish that warms the soul. Whether you’re gathering around the table with family or enjoying a quiet evening at home, this recipe brings comfort and joy. The aroma fills your kitchen, inviting everyone to come together and share in the experience. So roll up your sleeves, embrace the process, and savor every bite. You’ll find that this dish is not just food; it’s a celebration of love and togetherness.
Print
Braised Short Ribs with Garlic Mashed Potatoes Delight!
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A delicious recipe for braised short ribs served with creamy garlic mashed potatoes.
Ingredients
- 2 tablespoons olive oil
- 4 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove the ribs and set them aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the beef broth, red wine, tomato paste, thyme, and bay leaves to the pot. Stir well to combine.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.
- While the ribs are braising, prepare the garlic mashed potatoes. In a large pot, combine the cubed potatoes and garlic cloves. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and garlic, then return them to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste.
- Once the short ribs are done, remove them from the oven and let them rest for a few minutes. Serve the ribs over a generous scoop of garlic mashed potatoes, spooning some of the braising liquid over the top.
Notes
- For a richer flavor, add a tablespoon of Worcestershire sauce to the braising liquid.
- You can substitute the red wine with additional beef broth for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg
