Braised Short Ribs with Garlic Mash
Braised Short Ribs with Garlic Mash is the kind of dish that feels like a warm hug after a long day. The meat becomes so tender that it practically falls off the bone, and the sauce thickens into a shiny, savory finish.
Equipment
- Heavy oven-safe pot or Dutch oven
- Mixing Bowl
- Potato masher
- Wooden spoon
Ingredients
Ingredients
- 1.5 kg Bone-in short ribs about 2–3 pounds
- 15 ml Olive oil for searing
- 1 g Salt to taste
- 1 g Black pepper to taste
- 1 g Onion chopped
- 1 g Carrot chopped
- 1 g Celery chopped
- 3 cloves Garlic minced
- 30 ml Tomato paste about 2 tablespoons
- 250 ml Red wine about 1 cup
- 500 ml Beef stock about 2 cups
- 2 stems Fresh thyme or 1 tsp dried thyme
- 1 leaf Bay leaf
- 1 kg Potatoes starchy like Russets
- 30 g Butter for mash
- 100 ml Cream or milk
Instructions
- Pat the short ribs dry and season them well with salt and pepper. Heat a heavy, oven-safe pot or Dutch oven with a few tablespoons of oil over medium-high heat. Sear the ribs in batches, letting them brown nicely on all sides—about 2–3 minutes per side. Set the browned ribs aside.
- Add the chopped onion, carrot, and celery to the pot. Sweat the vegetables until they soften and become translucent, about 5–7 minutes. Stir in the minced garlic for the last minute of cooking.
- Pour in the red wine and deglaze the pot, reducing it by about half. Stir in the tomato paste and cook for another minute. Add the beef stock, thyme, and bay leaves, then return the seared ribs to the pot.
- Bring the liquid to a gentle simmer, cover, and braise in a preheated oven at 165°C for about 2.5–3 hours, until the meat is fork-tender.
- While the ribs braise, peel and chunk the potatoes, then simmer in salted water until fork-tender, about 15–20 minutes. In a separate pot, gently heat the cream with butter, then mash the potatoes and fold in the warm dairy, seasoning with salt and pepper.
- To plate, spoon a mound of garlic mashed potatoes onto the plate, lay the ribs on top, spoon the sauce over, and garnish with chopped parsley or chives.
Notes
Tip: If you're cooking for a smaller crowd, you can trim and freeze portions individually. This dish freezes well and can taste even better after a night in the fridge.