Braised Beef Short Ribs Mash (Printable version)
Tender beef short ribs slow-cooked in red wine sauce, paired with smooth mashed potatoes.
# What you need:
→ Beef & Seasonings
01 - 4 bone-in beef short ribs (3.3–4.4 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 - 1/2 cup whole milk, or more as needed
18 - Salt and pepper, to taste
# How To:
01 - Set oven temperature to 325°F.
02 - Pat short ribs dry, season generously with salt and pepper, then dredge evenly in flour, shaking off excess.
03 - Heat olive oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned, about 2–3 minutes per side. Remove ribs and set aside.
04 - Add diced onion, sliced 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 up browned bits from the pot bottom. Simmer for 5 minutes to reduce slightly.
06 - Incorporate beef stock, fresh thyme, rosemary, and bay leaves. Return short ribs and any accumulated juices to the pot. Bring mixture to a gentle simmer.
07 - Cover the pot and transfer to the oven. Braise for 2 to 2.5 hours, or until ribs are fork-tender.
08 - About 30 minutes before serving, place peeled and cubed potatoes in salted boiling water. Cook until tender, about 15 to 20 minutes. Drain and mash with butter and milk, seasoning with salt and pepper to taste.
09 - Remove ribs from oven. Discard herb stems and bay leaves. Skim excess fat from the sauce. Serve ribs atop mashed potatoes, spooning sauce and vegetables over the top.
# Expert Advice:
01 -
- The meat becomes so tender it melts on your tongue—there's a quiet joy in that first bite when you realize nothing needs a knife
- The wine-braised sauce tastes like it simmered for a lifetime, but you'll have it ready in under three hours
- It's the kind of meal that makes your home smell like a fancy restaurant, yet it's completely achievable in your own kitchen
- Creamy mashed potatoes soaked in that glossy sauce are the perfect companion, turning a good meal into a memory
02 -
- Don't skip the searing step—this isn't about being fancy, it's about building flavors that no other technique can create. Those browned bits stuck to the bottom of the pot are liquid gold.
- The ribs will seem impossibly tough after an hour of braising. Trust the process. At around the 90-minute mark, they suddenly shift from firm to surrendering. That's when you know you're close.
- If your sauce is too thin at the end, you can simmer it uncovered on the stovetop for a few minutes to reduce and concentrate the flavors. If it's too thick, thin it with a splash of stock.
03 -
- Make the dish a day ahead and reheat it gently in a 160°C oven for 20–25 minutes covered. The flavors will be even more integrated, and you'll reduce stress on serving day.
- If you have a meat thermometer, the ribs are perfectly done when they reach an internal temperature of 80–82°C—at this point, the collagen has fully converted to gelatin, giving you that fall-off-the-bone texture.