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Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe

Tender Braised Short Ribs with Garlic Mashed Potatoes Recipe
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★★★★★

4.8 from 24 reviews

This recipe features tender braised beef short ribs cooked slowly in a savory mixture of beef broth, red wine, and aromatic herbs, served alongside creamy garlic mashed potatoes. The ribs are seared to develop a rich crust, then braised until meltingly tender. The garlic mashed potatoes complement the hearty ribs perfectly, making this a comforting and satisfying meal ideal for family dinners or special occasions.

Ingredients

Scale

For the Braised Short Ribs:

  • 4 lbs beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine or grape juice (for a non-alcoholic version)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

For the Garlic Mashed Potatoes:

  • 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
  • 4 cloves garlic
  • 1/2 cup milk
  • 1/4 cup butter
  • Salt to taste

Instructions

  1. Preheat and Season: Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper on all sides to enhance the flavor.
  2. Sear the Ribs: Heat the olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove the ribs and set them aside.
  3. Sauté Aromatics: In the same pot, add the chopped onion, carrots, and minced garlic. Cook until softened and fragrant, approximately 5-7 minutes. Stir frequently to prevent burning.
  4. Add Tomato Paste: Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly and deepen the flavor of the base.
  5. Deglaze and Prepare to Braise: Pour in the beef broth and red wine (or grape juice for a non-alcoholic option). Stir well to combine and scrape up any browned bits from the bottom of the pot. Add the fresh thyme and rosemary sprigs.
  6. Braise the Ribs: Return the seared short ribs to the pot, making sure they are mostly submerged in the liquid. Cover with a lid and place in the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.
  7. Prepare Garlic Mashed Potatoes: While ribs braise, boil peeled and chopped potatoes with whole garlic cloves in salted water for 20-25 minutes until tender. Drain well.
  8. Mash Potatoes: Mash the cooked potatoes and garlic together until smooth. Add the milk and butter, mixing thoroughly to achieve a creamy texture. Season to taste with salt.
  9. Serve: Remove short ribs from the oven and transfer to a serving platter. Spoon the flavorful braising liquid over the ribs. Serve the tender ribs atop the creamy garlic mashed potatoes for a hearty meal.

Notes

  • For a non-alcoholic version, substitute red wine with grape juice to maintain depth of flavor.
  • Use Yukon Gold potatoes for a naturally creamy texture or Russet for a fluffier mash.
  • Make sure to brown the short ribs thoroughly to develop rich, complex flavors.
  • Braising liquid can be reduced on the stove for a thicker sauce if preferred.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve tenderness.

Nutrition

Keywords: braised short ribs, garlic mashed potatoes, beef ribs, comfort food, slow cooked beef, mashed potatoes recipe, easy dinner

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