Red Wine Braised Beef Short Ribs with Creamy Mashed Potatoes

Red Wine Braised Beef Short Ribs with Creamy Mashed Potatoes

(Rich, Tender, Comfort-Food Classic)

This dish features fall-apart beef short ribs slowly braised in red wine and aromatics, served over silky mashed potatoes. Deep flavor, glossy sauce, and restaurant-style presentation.

🥩 Ingredients (Serves 4)

For the beef short ribs

• 1.2–1.5 kg beef short ribs (bone-in)

• Salt, to taste

• Freshly ground black pepper

• 2 tbsp olive oil

• 1 tbsp flour (optional, for thickening)

For the braising sauce

• 1 onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 300 ml dry red wine

• 400–500 ml beef stock

• 2 sprigs fresh thyme

• 1 sprig rosemary

• 1 bay leaf

For the mashed potatoes

• 700 g potatoes, peeled and cut into chunks

• 60 g butter

• 120 ml warm milk or cream

• Salt, to taste

• White pepper or black pepper (optional)

Garnish

• Chopped chives or green onions

• Fresh thyme or rosemary

🔥 Instructions

1. Prepare and brown the ribs

• Pat short ribs dry and season generously with salt and pepper.

• Lightly dust with flour if using.

• Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

• Sear ribs on all sides 2–3 minutes per side until deeply browned.

• Remove ribs and set aside.

2. Build the braising base

• Lower heat to medium.

• Add onion, carrot, and celery to the same pot.

• Cook 5–7 minutes until softened.

• Add garlic and tomato paste, cook 1 minute until fragrant.

• Pour in red wine and scrape up all browned bits.

• Simmer 3–5 minutes until wine reduces slightly.

3. Braise the ribs

• Return ribs to the pot.

• Add beef stock, thyme, rosemary, and bay leaf.

• Liquid should come about halfway up the ribs.

• Cover and braise:

  • Oven: 160°C (320°F) for 2½–3 hours

  • Stovetop: very low simmer for 2½–3 hours

• Turn ribs once halfway through.

• Ribs are done when fork-tender.

4. Finish the sauce

• Remove ribs carefully and keep warm.

• Strain sauce if desired for a smoother finish.

• Simmer sauce uncovered 5–10 minutes until thick and glossy.

• Adjust seasoning.

🥔 Mashed Potatoes

1. Boil potatoes in salted water until very soft (15–20 minutes).

2. Drain well and mash while hot.

3. Add butter and warm milk.

4. Mash until smooth and creamy.

5. Season with salt and pepper.

🍽️ Assembly

• Spoon mashed potatoes into a bowl or plate.

• Place braised short ribs on top.

• Spoon rich braising sauce over the ribs.

• Garnish with chives and fresh herbs.

💡 Pro Tips

• Short ribs taste even better the next day.

• Keep heat low during braising for tender meat.

• Warm milk makes smoother mashed potatoes.

🌿 Flavor Profile

• Deep, savory, wine-rich sauce

• Ultra-tender beef

• Creamy, comforting mash