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Irresistible Braised Short Ribs with Red Wine & Garlic Mash

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Braised short ribs with red wine and garlic mash is a luxurious, slow-cooked meal featuring fall-apart tender beef simmered in a rich, wine-infused sauce, served over creamy, garlicky mashed potatoes. It’s comforting, elegant, and packed with deep, savory flavor.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Braising
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • For the braised short ribs:
  • 3–4 lbs bone-in beef short ribs
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed or minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine (e.g. Cabernet, Merlot)
  • 2 cups beef broth
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • For the garlic mash:
  • 2 lbs Yukon Gold or Russet potatoes, peeled and chopped
  • 4–6 garlic cloves, peeled
  • 1/4 cup butter
  • 1/2 cup heavy cream or milk (warm)
  • Salt and black pepper to taste
  • Optional: chopped chives or parsley for garnish

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Season short ribs with salt and pepper. Heat olive oil in a Dutch oven and sear ribs until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste; cook 1–2 minutes.
  4. Pour in red wine, scraping up browned bits. Simmer 5 minutes to reduce slightly.
  5. Add ribs back to the pot with beef broth, herbs, and bay leaves. Liquid should mostly cover the meat.
  6. Cover and braise in the oven for 2.5 to 3 hours, until meat is tender and falling off the bone.
  7. For the mash, boil potatoes and garlic in salted water until soft. Drain and mash with butter and warm cream or milk. Season with salt and pepper to taste.
  8. Serve ribs over garlic mash, spooning sauce over top. Garnish with herbs if desired.

Notes

  • Add mushrooms or a splash of balsamic for extra depth in the braising liquid.
  • Swap garlic mash with polenta or egg noodles for variation.
  • Flavor improves with time—make ahead and reheat gently.
  • Use roasted garlic in the mash for sweeter flavor.
  • Freeze short ribs in their sauce for up to 2 months.

Nutrition

Find it online: https://juliameals.com/irresistible-braised-short-ribs-with-red-wine-garlic-mash/