Name: Red Wine Braised Short Ribs with Mashed Potatoes
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French-Inspired
Ingredients: 3 pounds bone-in beef short ribs; Salt and black pepper to taste; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 2 cups dry red wine; 2 cups beef broth; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; Mashed Potatoes:; 2 pounds potatoes, peeled and chopped; 4 tablespoons butter; 1/2 cup milk or cream; Salt and pepper to taste

Description

Red Wine Braised Short Ribs with Mashed Potatoes is a luxurious and comforting dish featuring fall-off-the-bone tender beef short ribs slow-cooked in a rich red wine and herb sauce, served over creamy mashed potatoes for the ultimate hearty meal.

Ingredients

Scale

3 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Mashed Potatoes:
2 pounds potatoes, peeled and chopped
4 tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste

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Instructions

Preheat oven to 325°F (163°C).
Season short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 8 minutes. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for 2 minutes, then pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot. Bring to a simmer, cover, and transfer to the oven.
Braise for 2.5 to 3 hours, until meat is fork-tender.
Meanwhile, cook potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk or cream, salt, and pepper.
Remove short ribs from the oven. Discard herb stems and bay leaves. Skim excess fat and adjust seasoning.
Serve short ribs over mashed potatoes with a generous spoonful of the braising sauce.

Notes

This dish tastes even better the next day—perfect for make-ahead meals.
Use a bold red wine like Cabernet Sauvignon or Merlot for the best flavor.
To thicken the sauce, simmer uncovered on the stove for 10–15 minutes after braising.

Nutrition

Serving Size: 1 plate with mashed potatoes
Calories: 720
Sugar: 5g
Sodium: 520mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 45g
Cholesterol: 160mg