Few dishes offer the level of comfort, elegance, and deep, soul-soothing flavor quite like braised short ribs served over creamy garlic mashed potatoes. This Braised Short Ribs with Red Wine & Garlic Mash recipe is a masterclass in rich, slow-cooked decadence—a dish designed for cozy evenings, special dinner parties, or whenever you need to impress without stress.

With tender beef falling off the bone, a red wine-infused sauce that simmers down into something magical, and buttery Yukon gold potatoes mashed with garlic—this recipe checks every box for a gourmet experience at home.

Whether you’re a home chef seeking your next showstopper, a weekend foodie looking to elevate your cooking skills, or simply someone who loves hearty, flavor-packed meals, this recipe is for you.

Why You’ll Love This Recipe

• Restaurant-quality flavor at home: These short ribs taste like a five-star entrée but are simple to execute with the right steps.

• Make-ahead friendly: The flavors only deepen with time, making this an excellent meal to prepare a day ahead.

• Perfect for entertaining: It’s elegant, comforting, and universally loved.

• Comforting and cozy: The creamy mashed potatoes are the ideal base for the luxurious wine-braised beef.

Ingredients Breakdown

For the Short Ribs:

• 3 lbs beef short ribs

• Salt & freshly ground black pepper

• 2 tbsp olive oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups red wine (Cabernet Sauvignon or Merlot work beautifully)

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

• 1 cup pearl onions

• 1 tbsp flour (optional, for thickening)

For the Garlic Mashed Potatoes:

• 2 lbs Yukon gold potatoes, cubed

• 4 cloves garlic, peeled

• 1/2 cup unsalted butter

• 3/4 cup whole milk or heavy cream

• Salt, to taste

Kitchen Equipment Needed

• Dutch oven or heavy oven-safe pot with lid

• Large pot (for potatoes)

• Potato masher or ricer

• Wooden spoon or spatula

• Measuring cups and spoons

• Sharp chef’s knife

• Cutting board

• Tongs

Step-by-Step Instructions

1. Sear the Short Ribs

Season the ribs generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Once hot, sear the short ribs in batches until they’re deeply browned on all sides—this crucial step builds the foundational flavor. Set the ribs aside.

2. Build the Sauce

In the same pot, sauté chopped onions until translucent. Add minced garlic and tomato paste, cooking for about a minute until fragrant. Deglaze with red wine, scraping the bottom of the pot to lift the flavorful brown bits. Let it simmer for 5 minutes to reduce slightly.

3. Braise to Perfection

Add beef broth, Worcestershire sauce, thyme, bay leaf, and pearl onions to the pot. Return the seared ribs along with any juices that have accumulated. Cover tightly and braise in a preheated oven at 325°F (163°C) for 2.5 to 3 hours, until the meat is tender and falling off the bone.

For a thicker sauce, stir in 1 tbsp of flour in the final 15 minutes and simmer on the stovetop until your desired consistency is reached.

4. Make the Garlic Mashed Potatoes

While the ribs braise, boil the cubed Yukon gold potatoes and peeled garlic cloves in salted water until fork-tender, about 15–20 minutes. Drain well. Mash with butter and milk (or cream) until smooth and creamy. Season with salt to taste.

5. Serve and Savor

Spoon a generous bed of garlic mash onto each plate, top with a portion of short ribs, then ladle the luxurious sauce and pearl onions over the top. Garnish with a sprig of fresh thyme or chopped parsley for a pop of freshness.

Pro Tips for Success

• Wine matters: Choose a bold red wine that you’d enjoy drinking. Cabernet Sauvignon or Merlot bring richness and balance.

• Brown deeply: Don’t rush the searing step. A deep crust equals more flavor.

• Make ahead: This dish tastes even better the next day as the flavors meld together.

• Creamy mash trick: Use a potato ricer for the silkiest mashed potatoes imaginable.

• Want it richer? Sub half of the butter with cream cheese for a tangy, luxurious mash.

Recipe Variations & Swaps

• No pearl onions? Use regular chopped onions or shallots.

• Low on wine? You can substitute half the wine with extra beef broth or even unsweetened grape juice with a splash of vinegar in a pinch.

• Add mushrooms: For an earthy touch, sauté some cremini or shiitake mushrooms along with the onions.

• Dairy-free mash: Swap out butter and milk with plant-based alternatives like olive oil and almond milk.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: The ribs freeze beautifully. Freeze in sauce for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm ribs in their sauce on the stovetop over medium heat until heated through. Add a splash of broth or water if needed.

Suggested Pairings

Wine: Stick with the wine used in the recipe—Cabernet Sauvignon or Merlot is ideal.

Side dishes:

• Roasted Brussels sprouts with balsamic glaze

• A crisp green salad with vinaigrette

• Buttered green beans or asparagus

Bread: A rustic sourdough or crusty baguette to mop up the sauce is always a great choice.

Frequently Asked Questions

Q: Can I make this recipe in a slow cooker?
Yes! After searing the ribs and building the sauce on the stovetop, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4–5 hours.

Q: What cut of beef works if I can’t find short ribs?
Chuck roast, cut into large chunks, is a good alternative. It won’t have the same bone-in richness but still yields tender results.

Q: Can I use boxed mashed potatoes?
Technically yes, but the homemade garlic mash is so simple and adds unmatched depth of flavor. It’s worth the extra step.

Q: How do I thicken the sauce without flour?
You can let the sauce reduce uncovered on the stovetop after braising. A cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) also works as a gluten-free thickener.

Q: Can I make it spicy?
Absolutely! Add a pinch of red pepper flakes or a splash of hot sauce to the braising liquid for some heat.

Final Thoughts

Braised Short Ribs with Red Wine & Garlic Mash is more than just a meal—it’s a cozy culinary experience that brings gourmet richness to your home table. Whether you’re serving a special someone or just treating yourself to something extraordinary, this dish never fails to impress.

Did you try this recipe? Let us know in the comments how it turned out for you! And don’t forget to share this post with your fellow food lovers and subscribe to our blog for more high-end comfort food recipes, chef tips, and inspiration delivered straight to your inbox. Happy cooking!