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Red wine-braised short ribs over golden mashed potatoes is a rich and savory meal that strikes a delicious balance of tender flavorful meat and creamy mashed potatoes. It’s a hearty meal that’s perfect for cold winter nights. Short ribs aren’t difficult to make, they just take 2+ hours to braise in the oven, making it a nice meal to prepare ahead of time.
Braising short ribs consists of slow-cooking beef short ribs in red wine, beef stock, veggies, and herbs for 2-3 hours in a Dutch oven until very tender. The recipe and process are not dissimilar to classic bolognese, substituting red wine in place of tomatoes. Braising is a fantastic way to cook short ribs because it breaks down the meat and makes it juicy and tender.
Looking for more comfort in a bowl? Shepherd’s Pie also makes great use of mashed potatoes, and Chicken Pot Pie comes together in just one skillet.
Table of Contents
Ingredient Notes and Substitutions
- Bone-in beef short ribs: short ribs will probably be labeled as beef chuck short ribs. Look for the meatiest ones you can find with some marbling throughout. Too much fat and you’ll be picking around it on your plate. Short ribs typically have a bone in the middle. Do not buy boneless short ribs or any alternatives.
- Red wine: use a dry red wine, nothing sweet and nothing expensive. A cheap pinot noir or cab works great. Old leftover wine that’s past its drinking prime is perfect to use.
- Low-sodium beef broth: can also use chicken broth in a pinch.
- Yukon gold potatoes: Yukon gold are arguably the best potatoes for mashing thanks to their starchy contents. They render fluffy and airy. Idaho and russet work well too. If you have any leftover potatoes, serve with my red wine braised short ribs!
- Cream cheese: cream cheese adds flavor and contributes to velvety texture. I recommend full-fat cream cheese. You can also use sour cream and get a similar finish.
- Warm cream and butter: warm butter and cream helps the starches better absorb the fat. I opt for salted butter since it’s a good way to help salt the potatoes evenly.
- Salt: back-salting mashed potatoes can be a challenge. It’s really important to get the bulk of the salt content from the salted boiling water and or salted butter. This helps flavor the potatoes throughout. If you use salted butter and boil the potatoes in salted water, you might not need any additional salt.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Short Ribs
Step 1.
Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
Step 2.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
Step 3.
Reduce heat to medium and add onions, carrots, celery, garlic, and shallots. Cook for 2 minutes. Add tomato paste and flour, stirring to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
Step 4.
Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the Dutch oven and submerge. Season all over with salt and pepper.
Step 5.
Cover and place in the oven for 2 hours. Reduce heat to 325°F and cook for an additional 30 minutes. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon before serving. Serve two short ribs over mashed potatoes. Top with a little extra sauce.
Mashed Potatoes
Step 1.
Peel and cut potatoes in half or quarters. This is size-dependent.
Step 2.
Add potatoes to a large pot and fill with cold water, covering potatoes by 2 inches. Generously season water with a big pinch of salt. You should be able to taste the salt in the water.
Step 3.
Cover and bring to a boil and then reduce heat to low. Simmer for 20-25 minutes or until you can easily pierce potatoes with a fork with no resistance. Do not undercook.
Step 4.
Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Mash the potatoes (or use a potato ricer) until smooth.
Step 5.
Add cream and butter to a microwaveable safe measuring glass or bowl. Heat for 45 seconds – 1 minute or until the cream is warm and the butter is partially melted. Cover with a damp paper towel to prevent explosions. Pour in half the cream/butter and mash together. Repeat with the remaining cream/butter.
Step 6.
Add cream cheese and stir with a rubber spatula until potatoes are smooth and silky. Season with additional salt if needed. Serve immediately topped with chopped parsley or chives.
Expert Tips
Tips for Perfect Mashed Potatoes
- Always start the potatoes in cold water. If you add the potatoes directly to hot or boiling water, the outside of the potato will overcook before the inside is fully cooked. This can make your potatoes lumpy or gritty.
- Cooking the potatoes in salted water enhances the flavor of your mashed potatoes. Failure to do so is the number one reason for bland potatoes. The potatoes will absorb the salted water and take on all of the seasoning.
- Use a potato ricer: a potato ricer makes effortlessly creamy and lump-free potatoes. I’ll never make mashed potatoes without them.
- Don’t boil potatoes whole. Peel and cut potatoes into smaller chunks so they cook more quickly and evenly. They’re also easier to mash with your basic potato masher.
- Cook until potatoes are fork-tender. They’re ready when a fork passes through the potato without any resistance at all. Yukon gold potatoes take about 25-30 minutes. It’s important to not undercook.
- Always add warm or room-temperture butter and warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. I add the cream cheese last once the milk and cream have been fully mixed and the potatoes are smooth with no lumps.
More Beef Recipes You’ll Love
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Red Wine-Braised Short Ribs with Mashed Potatoes
Ingredients
- 8 bone-in beef short ribs
- 1 medium yellow onion, diced
- 2 cups red wine
- 2 cups low sodium beef broth
- 1/4 cup all-purpose flour
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 medium shallots, peeled and finely minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 whole sprigs thyme
- 2 whole sprigs rosemary
- 2 whole garlic cloves, peeled and sliced
- salt and pepper, to taste
Mashed Potatoes
- 2.5 pounds large yukon gold potatoes, peeled and quartered
- 1/3 cup heavy cream, warm
- 4 ounces cream cheese, room temp
- 4 tablespoons butter, melted
- salt and pepper, to taste
Instructions
Short Ribs
- Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
- Reduce heat to medium and add onions, carrots, celery, garlic, and shallots. Cook for 2 minutes. Add tomato paste and flour, stirring to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
- Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the Dutch oven and submerge. Season all over with salt and pepper.
- Cover and place in the oven for 2 hours. Reduce heat to 325°F and cook for an additional 30 minutes. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon before serving.
- Serve two short ribs over mashed potatoes. Top with a little extra sauce.
Mashed potatoes
- Peel and cut potatoes in half or quarters. This is size-dependent. Add potatoes to a large pot and fill with cold water, covering potatoes by 2 inches. Generously season water with a big pinch of salt. You should be able to taste the salt in the water.
- Cover and bring to a boil and then reduce heat to low. Simmer for 25 minutes or until you can easily pierce potatoes with a fork with no resistance. Do not undercook.
- Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Mash the potatoes (or use a potato ricer) until smooth.
- Add cream and butter to a microwaveable safe measuring glass or bowl. Heat for 45 seconds-1 minute or until the cream is warm and the butter is partially melted. Pour in half the cream/butter and mash together. Repeat with the remaining cream/butter.
- Add cream cheese and stir with a rubber spatula until potatoes are smooth and silky. Season with additional salt if needed. Serve immediately topped with chopped parsley or chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
