When it comes to comfort food with elegance, few dishes can rival Braised Short Ribs with Red Wine and Garlic Mashed Potatoes. This rich, deeply flavorful meal feels gourmet but is surprisingly approachable to make at home. With fall-apart tender beef, velvety mashed potatoes, and a luxurious red wine sauce, this dish is perfect for Sunday dinners, special occasions, or cozy nights when you crave something truly satisfying.

Whether you’re cooking for your family or looking to impress guests, this recipe delivers restaurant-quality results right from your kitchen.

Why You’ll Love This Recipe

This dish is:

✅ Decadent and hearty – Succulent beef short ribs braised low and slow in a robust red wine sauce.
✅ Comforting – Buttery garlic mashed potatoes make the perfect creamy base.
✅ Make-ahead friendly – Even better the next day, making it ideal for entertaining.
✅ Full of depth – Layers of flavor come from the mirepoix, herbs, wine, and slow cooking process.

Who This Recipe Is For

This recipe is for anyone who:

• Loves rich, slow-cooked meals.
• Wants to elevate their home cooking game.
• Is hosting a dinner party or romantic evening in.
• Appreciates classic pairings like red wine and beef.

Whether you’re a home cook with experience or trying braising for the first time, this guide will walk you through each step to success.

Ingredients You’ll Need

For the Short Ribs:

• 3 lbs bone-in beef short ribs – Meaty, flavorful, and perfect for braising.
• Salt and freshly ground black pepper – For seasoning and depth.
• 2 tbsp olive oil – For browning the meat.
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced – The classic mirepoix base.
• 3 cloves garlic, minced
• 2 tbsp tomato paste – Adds richness and umami.
• 2 cups dry red wine – Cabernet Sauvignon or Merlot work beautifully.
• 2 cups beef broth
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and quartered – Creamy and flavorful.
• 4 cloves garlic, peeled – Cooked with the potatoes for mellow garlic flavor.
• ½ cup whole milk
• ¼ cup heavy cream
• 4 tbsp unsalted butter
• Salt and pepper to taste

Kitchen Tools You’ll Need

• Dutch oven or heavy-bottomed oven-safe pot
• Potato masher or ricer
• Knife and cutting board
• Peeler
• Wooden spoon
• Measuring cups and spoons

How to Make Braised Short Ribs with Garlic Mashed Potatoes

1. Preheat and Season

Preheat your oven to 325°F (163°C). Generously season the short ribs with salt and pepper on all sides.

2. Sear the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Brown the short ribs on all sides, about 3–4 minutes per side. Remove and set aside. Don’t rush this step—it builds the foundation of flavor.

3. Build the Flavor Base

In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened and lightly caramelized. Add the garlic and tomato paste and stir for another 2 minutes until fragrant.

4. Deglaze with Wine

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 10 minutes to reduce slightly and intensify the flavor.

5. Braise the Short Ribs

Add the beef broth, thyme, rosemary, and bay leaves. Return the short ribs to the pot, making sure they’re mostly submerged in liquid. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

Pro Tip: Skim off excess fat from the surface before serving for a cleaner sauce.

6. Make the Garlic Mashed Potatoes

While the ribs are braising, bring a large pot of salted water to a boil. Add the potatoes and garlic cloves. Boil for 15–20 minutes, or until the potatoes are fork-tender.

Drain well and return to the pot. Add milk, cream, butter, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.

To Serve

Spoon a generous helping of garlic mashed potatoes onto each plate. Top with a couple of short ribs and ladle over the rich, velvety pan juices. Garnish with fresh herbs if desired.

Variations & Tips

• No wine? Substitute with more beef broth and a splash of balsamic vinegar.
• Make it ahead: Short ribs taste even better the next day. Store in the fridge and reheat gently.
• Use boneless ribs: If you prefer, boneless short ribs work too—just reduce cooking time slightly.
• Skim the fat: Let the dish cool, then refrigerate. The fat will solidify on top for easy removal.
• Add mushrooms: Sautéed mushrooms add another earthy dimension.

Storage and Reheating

To Store: Refrigerate leftover short ribs and potatoes in airtight containers for up to 4 days.

To Reheat: Warm in a covered dish in the oven at 300°F (150°C) until heated through, or microwave in short intervals.

Wine Pairing

Pair this dish with a bold, dry red wine like:

• Cabernet Sauvignon
• Syrah
• Malbec
• Zinfandel

The tannins in these wines complement the richness of the beef perfectly.

Nutrition Info (per serving)

• Calories: ~625 kcal
• Protein: ~35g
• Fat: ~40g
• Carbohydrates: ~35g

Note: Nutrition may vary depending on specific ingredients and portion sizes.

Final Thoughts

Braised short ribs are the ultimate comfort food with a refined twist. Slowly simmered in red wine and herbs, they become meltingly tender and deeply flavorful. Served over creamy garlic mashed potatoes, this dish hits all the right notes—hearty, indulgent, and downright delicious.

Whether you’re preparing it for a special dinner or simply indulging in a cozy night in, this recipe is a surefire way to impress and satisfy.

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