Beef Short Ribs with Onion - Ukbiddingdirectory

Beef Short Ribs with Onion Gravy and Creamy Mashed Potatoes

If you’re craving a hearty, soul-warming meal that feels like a warm hug on a cold day, this Beef Short Ribs with Onion Gravy and Mashed Potatoes recipe is exactly what you need. The ribs are slow-cooked until fall-off-the-bone tender, nestled in a rich and savory onion gravy, and paired with buttery mashed potatoes that soak up every drop of flavor. It’s a dish that brings comfort, elegance, and depth of flavor all in one plate.

Ingredients

For the beef short ribs:

4 lbs beef short ribs (bone-in)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef broth (or water + bouillon cube)
1 cup red wine (optional, for depth of flavor)
2 bay leaves
1 teaspoon dried thyme (or a few sprigs fresh thyme)

For the mashed potatoes:

2.5 lbs (about 1.1 kg) russet or Yukon Gold potatoes, peeled and cubed
4 tablespoons unsalted butter
½ cup warm milk or cream (more as needed)
Salt and pepper to taste

Instructions

Step 1: Season and Sear the Ribs

Pat the beef short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the ribs in batches, about 3 minutes per side, until a golden-brown crust forms. Transfer them to a plate and set aside.

Step 2: Make the Onion Gravy Base

In the same pot, reduce heat to medium and add the sliced onions. Cook, stirring occasionally, for 10–15 minutes until they turn soft and caramelized. Add the minced garlic and sauté for 1 more minute. Stir in the tomato paste and cook for 2 more minutes.

Sprinkle in the flour and stir to coat the onions, forming a light roux. This will help thicken the gravy later.

Step 3: Deglaze and Build Flavor

Pour in the red wine (if using) and scrape up any brown bits stuck to the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly. Add in the beef broth, bay leaves, and thyme. Stir well.

Step 4: Braise the Short Ribs

Return the seared ribs to the pot, nestling them into the gravy. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone. Alternatively, you can place the covered pot in a 325°F (160°C) oven for the same amount of time.

Step 5: Prepare the Mashed Potatoes

While the ribs are cooking, boil the peeled and cubed potatoes in salted water until fork-tender (about 15–20 minutes). Drain well and return to the pot. Add butter and warm milk, then mash until smooth and creamy. Season with salt and pepper to taste.

Serving Suggestion

Spoon a generous helping of mashed potatoes onto each plate. Top with one or two short ribs, then ladle over the rich onion gravy. Garnish with fresh parsley, fried shallots, or even crispy onions for extra texture.

Pro Tips

Make ahead: The flavor deepens overnight. Cook the ribs a day in advance and reheat them gently the next day.
No wine? Use extra beef broth or a splash of balsamic vinegar for depth.
Thicker gravy? Simmer uncovered for the last 20 minutes or stir in a cornstarch slurry.
Crockpot version: After searing, transfer everything to a slow cooker and cook on low for 8 hours.

Why You’ll Love This Recipe

This dish combines the richness of beef short ribs with the silky smoothness of mashed potatoes and the deep, savory goodness of caramelized onion gravy. It’s ideal for:

Family dinners
Sunday roasts
Holiday meals
Make-ahead comfort food

It also fills your kitchen with incredible aromas that instantly make your home feel cozy.

Nutritional Benefits

Beef short ribs provide high-quality protein, iron, and B vitamins.
Onions and garlic are rich in antioxidants and support immune health.
Potatoes give you energy through healthy carbohydrates. Reuben Bake with Layers of Corned Beef