These braised short ribs are so tender, they’ll practically melt in your mouth! Slow-cooked with rich flavors, they’re the ultimate comfort food for any cozy dinner.
One whiff of those savory aromas, and you’ll feel right at home! I love serving them with mashed potatoes to soak up all the delicious sauce. Trust me, your taste buds will thank you! 😋
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in is preferred for extra flavor. If unavailable, try using chuck roast cut into cubes for a similar taste.
Vegetable Oil: This is used for browning. You could substitute olive oil or canola oil for a different flavor, but I find vegetable oil keeps the taste neutral.
Red Wine: A dry red wine adds depth. You can replace it with beef broth or a mixture of vinegar and water for a non-alcoholic option. I like using Cabernet Sauvignon or Merlot.
Tomato Paste: It adds richness. If you don’t have any, tomato sauce or crushed tomatoes can work, but adjust the liquid in the recipe to keep the balance right.
How Do You Achieve Perfectly Browned Short Ribs?
Browning is crucial as it builds flavor through the Maillard reaction. Here’s how to ensure your short ribs get that beautiful crust:
- Make sure the pot is hot before adding the oil; this helps in creating a good sear.
- Don’t overcrowd the pot; cook in batches to keep the temperature high.
- Let them sear undisturbed for 3-4 minutes per side to develop a nice brown crust.
What’s the Best Way to Make Creamy Mashed Potatoes?
Don’t skimp on seasoning and creaminess! For smooth mashed potatoes, follow these steps:
- Boil potatoes in salted water until they’re fork-tender to get the best flavor.
- Warm milk or cream before mixing, which helps keep the potatoes fluffy.
- Mash thoroughly, mixing in warm butter for richness. Avoid overmixing to prevent gummy texture!
Making these braised short ribs with creamy mashed potatoes will certainly impress your family or guests, and it’s a meal that brings comfort and warmth to any table!
How to Make Braised Short Ribs
Ingredients You’ll Need:
For the Braised Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh rosemary, for garnish
For the Creamy Mashed Potatoes:
- 2 lbs potatoes, peeled and cut into chunks
- 1/2 cup whole milk or cream
- 4 tbsp butter
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious meal takes about 25 minutes of prep time and 2 ½ to 3 hours of cooking time in the oven. You’ll need an additional 15-20 minutes to make the mashed potatoes. So, plan for around 3 hours total, which gives you time to relax while the ribs cook!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 325°F (163°C). This low and slow cooking method is perfect for tender, flavorful short ribs.
2. Prepare the Short Ribs:
Generously season the short ribs with salt and pepper on all sides. This adds flavor right from the start.
3. Brown the Short Ribs:
Heat the vegetable oil in a large heavy-bottomed braising pot or Dutch oven over medium-high heat. Working in batches, brown the short ribs on all sides, about 3-4 minutes per side. Once browned, remove the ribs and set them aside.
4. Sauté the Veggies:
Reduce the heat to medium and add the chopped onions, carrots, and celery to the pot. Cook for about 8 minutes, stirring occasionally until they soften and begin to caramelize.
5. Add Garlic and Tomato Paste:
Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the tomato paste and cook, stirring for another 2 minutes to deepen its flavor.
6. Deglaze with Red Wine:
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. This step is key for a rich sauce! Let it simmer until the wine has reduced by half, about 8-10 minutes.
7. Add Broth and Herbs:
Return the browned short ribs to the pot, adding beef broth, rosemary, thyme, and bay leaves. The liquid should rise about halfway up the ribs; if not, add a bit more broth or water.
8. Braise in the Oven:
Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven. Braise the short ribs for 2 ½ to 3 hours or until the meat is very tender and falls off the bone.
9. Make the Mashed Potatoes:
While the ribs are cooking, boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Once ready, drain, then mash with butter and warm milk or cream until smooth and creamy. Add salt and pepper to taste, and keep warm.
10. Finish the Sauce:
When the ribs are done, carefully remove them from the pot. Discard the rosemary, thyme stems, and bay leaves. Optionally, skim off excess fat from the sauce. If you want a thicker sauce, whisk together flour with a little cold water to make a slurry, then stir it into the sauce. Simmer on the stovetop for 5-7 minutes until thickened.
11. Serve It Up:
Spoon the creamy mashed potatoes into serving bowls. Top with the braised short ribs, and drizzle the rich braising sauce over everything. Garnish with extra rosemary if desired.
12. Enjoy!
Serve warm and enjoy your melt-in-the-mouth Braised Short Ribs with delicious gravy over velvety mashed potatoes! It’s a true crowd-pleaser!
Can I Use Different Cuts of Meat?
Absolutely! While short ribs are traditional, you can substitute with chuck roast or brisket. Just be sure to adjust cooking times as necessary, since different cuts may require slightly different braising times.
What Should I Do if I Don’t Have Red Wine?
If you prefer not to use red wine, you can replace it with additional beef broth, or use a mix of vinegar and water (1 part vinegar to 3 parts water) to mimic the acidity and depth of flavor.
How Do I Store Leftovers?
Leftover braised short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth to keep it moist.
Can I Make This Recipe in a Slow Cooker?
Yes, you can! After browning the ribs, transfer everything to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. This is a great method if you want to set it and forget it!
