Irresistible Braised Short Ribs with Red Wine & Garlic Mash

Braised short ribs with red wine and garlic mash is the kind of comforting, slow-cooked meal I turn to when I want to impress—or just treat myself to something deeply satisfying. The beef becomes meltingly tender as it simmers in a rich, wine-infused sauce, and the garlicky mashed potatoes are the perfect creamy base to soak up every drop. It’s a cozy, elegant dinner that feels like a warm hug on a plate.

Why You’ll Love This Recipe

I love this dish because it’s all about depth of flavor and fall-apart texture. The red wine brings out the beef’s richness, while the slow braising process makes everything beautifully tender. Paired with garlic mash, it’s indulgent and rustic at the same time—perfect for dinner parties, holidays, or a quiet Sunday meal. And while it feels luxurious, the ingredients are simple and the process is mostly hands-off.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the braised short ribs:

• Bone-in beef short ribs
• Salt and black pepper
• Olive oil
• Onion (chopped)
• Carrots (chopped)
• Celery (chopped)
• Garlic (smashed or minced)
• Tomato paste
• Red wine (dry, like Cabernet or Merlot)
• Beef broth
• Fresh thyme and rosemary
• Bay leaves

For the garlic mash:

• Potatoes (Yukon Gold or Russet)
• Garlic cloves (peeled)
• Butter
• Heavy cream or milk
• Salt and pepper
• Optional: chives or parsley for garnish

Directions

Braised Short Ribs:

1. I start by seasoning the short ribs generously with salt and pepper, then sear them in a hot Dutch oven until browned on all sides. I set them aside.
2. In the same pot, I sauté onion, carrot, and celery until softened, then stir in the garlic and tomato paste.
3. I pour in the red wine and scrape up the browned bits, letting it simmer for a few minutes to reduce slightly.
4. I add the short ribs back in along with beef broth, herbs, and bay leaves. The ribs should be just covered with liquid.
5. I cover the pot and transfer it to a 325°F oven, braising for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.

Garlic Mash:

1. While the ribs finish cooking, I boil the potatoes and garlic cloves in salted water until soft.
2. I drain and mash them with butter and warm cream (or milk), seasoning to taste with salt and pepper.
3. I mash until smooth and fluffy, then keep them warm until serving.

Servings and timing

This recipe serves about 4 people generously. It takes about 30 minutes to prep and 2.5 to 3 hours to cook, so I usually plan for just over 3 hours from start to finish. Most of that time is hands-off while the short ribs braise.

Variations

Sometimes I add mushrooms to the braising liquid for extra umami, or a splash of balsamic vinegar for deeper flavor. For a twist on the mash, I use roasted garlic instead of boiled or swap in parsnips or cauliflower. I’ve also served the short ribs over creamy polenta or buttered egg noodles instead of potatoes for variety.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the ribs and sauce on the stove or in the oven at 300°F. The flavor actually improves after a day, making it perfect for make-ahead meals. The garlic mash can be reheated with a splash of cream or milk to loosen it up.

FAQs

Can I make this ahead of time?

Yes, and I often do. The flavors deepen overnight, and it reheats beautifully—just store the ribs and sauce separately from the mash.

What’s the best wine for braising?

I use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz. If I wouldn’t drink it, I don’t cook with it.

Can I use boneless short ribs?

Yes, though I prefer bone-in for more flavor. Boneless ribs will still be tender but may cook slightly faster.

Do I need a Dutch oven?

It helps, but any heavy, oven-safe pot with a lid works. I’ve also made this in a slow cooker after searing the ribs and sautéing the veg.

Can I freeze this?

Yes, the short ribs freeze well. I let them cool completely, then store them in their sauce. Thaw overnight in the fridge and reheat gently.

Conclusion

Braised short ribs with red wine and garlic mash is a classic for a reason—it’s rich, hearty, and deeply flavorful. I love how the beef becomes buttery soft and the red wine sauce ties everything together with bold, comforting notes. Served over velvety mash, it’s a dish that feels like pure comfort and celebration all at once. Whether for a special dinner or a cozy night in, this one always delivers.

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