Tender Braised Short Ribs with Garlic Mashed Potatoes Bliss

Experience the magic of Tender Braised Short Ribs with Garlic Mashed Potatoes, a gluten-free comfort food that transforms dinner into a delightful occasion.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Short Ribs

4 pounds Beef Short Ribs A rich source of flavor and fat that becomes tender through slow cooking.
1 cup Red Wine Infuses depth into the braising liquid; substitute with beef broth if you prefer a non-alcoholic option.
2 medium Onions Sweetens and enriches the sauce; don’t skip this key aromatic!
4 cloves Garlic Adds a wonderful aroma and flavor, perfect for both the ribs and garlic mashed potatoes.

For the Garlic Mashed Potatoes

2 pounds Potatoes (Yukon Gold/Russet) The best varieties for creamy texture; feel free to substitute with cauliflower for a lower-carb alternative.
1/2 cup Milk Provides creaminess to the mash; use cream or dairy-free milk for added richness.
4 tablespoons Butter Enhances flavor and smoothness in the mashed potatoes; olive oil makes a great dairy-free substitute.
4 cloves Garlic Boil it with potatoes for an infused garlic flavor in your mash.

For Seasoning

2 teaspoons Herbs (Thyme/Rosemary) They beautifully enhance the flavor profile of the dish; consider oregano or bay leaves for a unique twist.
to taste Salt and Pepper Essential for seasoning the short ribs to perfection before cooking.

Equipment

Cast-iron Dutch oven

Method

Cooking Steps

Prepare Ingredients: Season the beef short ribs generously with salt and pepper and let them absorb the flavors for about 15 minutes. Chop the onions and garlic.
Sear Ribs: In a Dutch oven, heat a splash of oil over medium-high heat. Add the seasoned short ribs in batches, browning on all sides for 5–7 minutes.
Sauté Aromatics: Remove the ribs and add chopped onions and garlic to the pot. Sauté for about 3–4 minutes until soft and translucent.
Deglaze: Pour in 1 cup of red wine, scraping up browned bits from the bottom. Simmer for 5 minutes until reduced by half.
Braise: Return the ribs, add 2 cups of beef broth and herbs. Cover and simmer for 2.5 to 3 hours until tender.
Make Garlic Mash: Boil potatoes and garlic in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
Mash and Combine: Add 1/2 cup milk and 4 tablespoons butter to the potatoes and garlic. Mash until creamy, adjusting seasoning.
Serve: Scoop garlic mashed potatoes onto each plate and top with the short ribs. Drizzle with pan sauce and garnish as desired.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 50gProtein: 40gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 5mg

Notes

For an even better flavor, consider making the dish a day in advance and reheating for an exquisite taste experience.

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