Irresistible Braised Short Ribs with Red Wine & Garlic Mash – Easy & Delicious!

Introduction

Few dishes rival the depth of flavor and melt-in-your-mouth tenderness found in Braised Short Ribs with Red Wine, especially when paired with creamy garlic mash. This classic combination is an impressive crowd-pleaser, perfect for family dinners or special occasions, thanks to its rich, savory sauce and comfort-food appeal. Plus, with an easy-to-follow process, anyone can deliver restaurant-quality results at home.

Why Make Braised Short Ribs with Red Wine & Garlic Mash?

The true magic of this dish lies in the harmony between tender beef, aromatic vegetables, robust red wine, and silky potatoes. Slow-braising in wine unlocks deep, complex flavors, ensuring every bite is succulent and satisfying. Served atop luscious garlic mash, it’s a hearty meal that soothes the soul and elevates any gathering.

Building Layers of Flavor

Unlocking maximum flavor starts with a thorough sear of the short ribs in a heavy-duty pan—locking in juices and adding a caramelized depth to the final dish. After browning, aromatic vegetables and garlic are sautéed, releasing heavenly smells and forming the foundation for a sumptuous braising liquid made with red wine and beef stock.

Chopping your vegetables to uniform sizes ensures even cooking. Save time and effort by using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for prepping onions, carrots, and celery quickly and efficiently.

Don’t Skimp on the Mash

What pairs better with rich, hearty short ribs than a cloud-like garlic mash? The key is in perfectly smooth potatoes, enhanced by roasted garlic and a touch of cream. Use a heat-resistant masher like the Farberware Professional Heat Resistant Nylon Meat and Potato Masher for lump-free, creamy results.

Blending in roasted garlic takes these mashed potatoes from ordinary to unforgettable. For an ultra-smooth finish, you can process the mash in a sturdy Ninja BL610 Professional 72 Oz Countertop Blender.

Assembling and Serving Tips

Once your short ribs are fork-tender and the sauce has reduced to a silky glaze, serve them generously over a bed of garlic mash. Garnish with a sprinkle of fresh parsley for color and brightness. When serving for a group, you can beautifully present the dish on a white disposable tablecloth like the Pureegg Plastic Table Cloth Disposable 10 Pack, White for easy cleanup.

These short ribs can be made ahead; simply reheat gently to maintain tenderness and glorious flavor.

Nutritional Information and Serving Size

This recipe yields about 4–6 hearty servings. Each serving contains approximately 650–750 calories, depending on the amount of mashed potatoes and sauce. It’s a luxurious, occasional indulgence rich in protein, iron, and satisfaction!

Irresistible Braised Short Ribs with Red Wine & Garlic Mash (Recap)

This recipe offers everything a comfort-food lover craves: succulent beef, wine-rich sauce, pillowy potatoes, and robust garlic. It’s easy to prepare, deeply flavorful, and sure to impress a crowd—making it a staple for any food enthusiast wanting to serve a memorable meal.

Instructions

1. Preheat the oven to 325°F (163°C). Pat short ribs dry and season generously with salt and pepper on all sides.
2. Heat olive oil in a large, heavy-bottomed Dutch oven or Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, Black over medium-high heat. Working in batches, sear short ribs on all sides until browned (about 2–3 minutes per side). Transfer to a plate and set aside.
3. Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the minced garlic and tomato paste, cooking for 2 more minutes. (For efficient chopping, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper.)
4. Pour in the red wine, scraping up any browned bits from the bottom. Simmer until the wine is reduced by half (about 10 minutes). Return ribs to the pot, then add the beef broth, rosemary, thyme, and bay leaves.
5. Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5–3 hours, or until the short ribs are fork-tender.
6. While short ribs cook, prepare the garlic mash. Bring a large pot of salted water to a boil. Add cubed potatoes and garlic cloves and simmer until potatoes are fork-tender (about 15 minutes). Drain well.
7. Mash potatoes and garlic together using the Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Add butter and warm milk or cream, blending until smooth and creamy. Season with salt and pepper to taste. For an extra-creamy texture, whip with a Ninja BL610 Professional 72 Oz Countertop Blender.
8. When ribs are ready, skim any excess fat from the surface of the sauce. Remove herb sprigs and bay leaves. Serve short ribs over a mound of garlic mash, generously spooning sauce over each portion. Garnish with chopped parsley if desired.

Cook and Prep Times

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Enjoy the ultimate comfort dish—robust, satisfying, and truly irresistible!