Braised Short Ribs with Garlic Mashed Potatoes
Braised Short Ribs with Garlic Mashed Potatoes
Ingredients
For the Braised Short Ribs
- 8 bone-in short ribs
- salt, as needed
- cracked black pepper, as needed
- 1/2 cup all-purpose flour
- vegetable oil, for searing
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 garlic bulbs, halved crosswise
- 4 fresh rosemary sprigs
- 1 bottle dry red wine, (750 ml)
- 1 box beef broth, (32 ounces)
- 1/4 cup brown sugar
- 2 tablespoons black peppercorns
- 4 tablespoons unsalted butter
For the Garlic Mashed Potatoes
- 8 russet potatoes, peeled and cut into 1-inch pieces
- 1 stick unsalted butter, (1/2 cup)
- 20 garlic cloves, minced
- 2 cups whole milk
- salt, to taste
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350
- 2
Pat the short ribs dry with paper towels. Season generously on all sides with salt and cracked black pepper, then lightly dredge each rib in the all-purpose flour, shaking off any excess.
⏱️ 10 min
- 3
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add enough vegetable oil to coat the bottom. Once hot, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set them aside.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 8-10 minutes.
⏱️ 10 min
- 5
Add the halved garlic bulbs and fresh rosemary sprigs to the pot. Stir briefly until fragrant, about 1 minute.
⏱️ 1 min
- 6
Pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Stir in the brown sugar and black peppercorns. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 7
Carefully return the seared short ribs to the pot, nestling them into the liquid. Ensure the ribs are mostly submerged. Cover the Dutch oven with a tight-fitting lid.
⏱️ 2 min
- 8
Transfer the covered Dutch oven to the preheated oven and braise for about 3 hours, or until the meat is fall-off-the-bone tender. Check occasionally to ensure there's enough liquid; add a splash more broth or water if needed.
⏱️ 180 min•🌡️ 350
- 9
While the short ribs are braising, prepare the garlic mashed potatoes. Place the peeled and cut russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 10
Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until smooth, using a potato masher or a fork.
⏱️ 5 min
- 11
In a small saucepan, melt the 1 stick of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Do not brown the garlic.
⏱️ 3 min
- 12
Pour the warm whole milk and the melted garlic butter into the mashed potatoes. Blend until smooth and creamy. Season with salt to taste.
⏱️ 5 min
- 13
While the mashed potatoes are still hot, fold in the shredded mozzarella cheese until it's melted and well combined.
⏱️ 2 min
- 14
Once the short ribs are tender, carefully remove them from the Dutch oven and place them on a plate or serving platter. Cover loosely with foil to keep warm.
⏱️ 2 min
- 15
Strain the cooking liquid from the Dutch oven through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 3 min
- 16
Bring the strained liquid to a simmer over medium-high heat. Reduce the liquid by about one-third, simmering for 15-20 minutes, until it has thickened slightly into a rich gravy.
⏱️ 20 min
- 17
Remove the gravy from the heat and whisk in the 4 tablespoons of unsalted butter until fully incorporated and glossy.
⏱️ 1 min
- 18
Serve the braised short ribs immediately, spooning the rich gravy over them, alongside generous portions of the garlic mashed potatoes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Garlic Mashed Potatoes
For the Braised Short Ribs
- 8 bone-in short ribs
- salt, as needed
- cracked black pepper, as needed
- 1/2 cup all-purpose flour
- vegetable oil, for searing
- 1 yellow onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 garlic bulbs, halved crosswise
- 4 fresh rosemary sprigs
- 1 bottle dry red wine, (750 ml)
- 1 box beef broth, (32 ounces)
- 1/4 cup brown sugar
- 2 tablespoons black peppercorns
- 4 tablespoons unsalted butter
For the Garlic Mashed Potatoes
- 8 russet potatoes, peeled and cut into 1-inch pieces
- 1 stick unsalted butter, (1/2 cup)
- 20 garlic cloves, minced
- 2 cups whole milk
- salt, to taste
- 1 cup shredded mozzarella cheese
Instructions
- 1
Preheat the oven to 350°F (175°C).
⏱️ 15 min•🌡️ 350 - 2
Pat the short ribs dry with paper towels. Season generously on all sides with salt and cracked black pepper, then lightly dredge each rib in the all-purpose flour, shaking off any excess.
⏱️ 10 min - 3
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add enough vegetable oil to coat the bottom. Once hot, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared ribs and set them aside.
⏱️ 15 min - 4
Reduce the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Sauté, stirring occasionally, until the vegetables are softened and lightly golden, about 8-10 minutes.
⏱️ 10 min - 5
Add the halved garlic bulbs and fresh rosemary sprigs to the pot. Stir briefly until fragrant, about 1 minute.
⏱️ 1 min - 6
Pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Stir in the brown sugar and black peppercorns. Bring the liquid to a gentle simmer.
⏱️ 5 min - 7
Carefully return the seared short ribs to the pot, nestling them into the liquid. Ensure the ribs are mostly submerged. Cover the Dutch oven with a tight-fitting lid.
⏱️ 2 min - 8
Transfer the covered Dutch oven to the preheated oven and braise for about 3 hours, or until the meat is fall-off-the-bone tender. Check occasionally to ensure there's enough liquid; add a splash more broth or water if needed.
⏱️ 180 min•🌡️ 350 - 9
While the short ribs are braising, prepare the garlic mashed potatoes. Place the peeled and cut russet potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
⏱️ 20 min - 10
Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Mash the potatoes until smooth, using a potato masher or a fork.
⏱️ 5 min - 11
In a small saucepan, melt the 1 stick of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Do not brown the garlic.
⏱️ 3 min - 12
Pour the warm whole milk and the melted garlic butter into the mashed potatoes. Blend until smooth and creamy. Season with salt to taste.
⏱️ 5 min - 13
While the mashed potatoes are still hot, fold in the shredded mozzarella cheese until it's melted and well combined.
⏱️ 2 min - 14
Once the short ribs are tender, carefully remove them from the Dutch oven and place them on a plate or serving platter. Cover loosely with foil to keep warm.
⏱️ 2 min - 15
Strain the cooking liquid from the Dutch oven through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 3 min - 16
Bring the strained liquid to a simmer over medium-high heat. Reduce the liquid by about one-third, simmering for 15-20 minutes, until it has thickened slightly into a rich gravy.
⏱️ 20 min - 17
Remove the gravy from the heat and whisk in the 4 tablespoons of unsalted butter until fully incorporated and glossy.
⏱️ 1 min - 18
Serve the braised short ribs immediately, spooning the rich gravy over them, alongside generous portions of the garlic mashed potatoes.
⏱️ 2 min