Beef Short Ribs with Mashed Potatoes
Fall-Off-The-Bone Tender Short Ribs Over Creamy Mashed Potatoes – A Comfort Food Classic
If you’re looking for a deeply satisfying, cozy, and hearty dinner, this dish delivers every time. Slow-braised beef short ribs become incredibly tender and flavorful, served atop buttery mashed potatoes and smothered in a rich, savory gravy. It’s a restaurant-quality meal you can make at home — perfect for family gatherings or special occasions.
Ingredients:
For the Short Ribs:
- 3 lbs (1.5 kg) bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine (optional – substitute with more broth if needed)
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar (optional, for extra depth)
For the Mashed Potatoes:
- 2 lbs (1 kg) potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup warm heavy cream or milk
- Salt, to taste
- Optional: pinch of white pepper or a clove of garlic (boiled with potatoes)
Instructions:
1. Sear the Short Ribs:
Pat the ribs dry and season well with salt and pepper.
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the ribs in batches until browned on all sides (about 8–10 minutes).
Remove the ribs and set aside.
2. Build the Flavor Base:
In the same pot, sauté the chopped onions until soft (about 5 minutes).
Add garlic and stir for another minute.
Mix in the tomato paste and flour, stir to combine into a thick base.
Pour in the red wine (if using), scraping the bottom to deglaze.
Add beef broth, thyme, bay leaf, smoked paprika, and sugar.
Return the ribs to the pot, making sure they’re mostly submerged. Cover and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. You can also braise it in a preheated oven at 325°F (160°C).
3. Make the Mashed Potatoes:
While the ribs are braising, boil the potatoes in salted water until soft (about 20 minutes).
Drain well, then mash with butter and warm cream or milk until smooth and fluffy.
Season to taste. For extra smoothness, use a ricer or food processor.
4. Finish the Gravy:
Once ribs are done, remove them gently and set aside.
Simmer the sauce uncovered to reduce and thicken slightly, if needed.
Taste and adjust seasoning. Remove the bay leaf and thyme stems.
5. Assemble and Serve:
Spoon a generous portion of mashed potatoes onto a plate.
Top with one or two pieces of tender short ribs.
Ladle the rich gravy over the top.
Garnish with chopped parsley or fresh thyme if desired.
Tips for Success:
- Don’t rush the searing step — browning the ribs builds deep flavor.
- For even richer gravy, add a splash of balsamic vinegar or a teaspoon of Worcestershire sauce during the last 30 minutes.
- The dish tastes even better the next day, making it ideal for meal prep.
Did You Know?
Beef short ribs are rich in collagen, which breaks down during slow cooking into gelatin — creating a silky, restaurant-quality sauce without the need for extra thickeners.