Red wine braised short ribs over golden mashed potatoes is a rich and savory meal that literally melts in your mouth. Braising short ribs consists of slow-cooking beef short ribs in red wine, beef stock, veggies, and herbs for 3-4 hours in a dutch oven until very tender. It’s a fantastic recipe that you MUST experience for yourself.
This dish reminds me of a slightly thicker and more flavorful beef sew. Served over creamy golden mashed potatoes, it’s a rich and filling meal that’s perfect for cold winter nights. The best part? It’s simple to make and only requires 30 minutes of actual effort in the kitchen!
Shopping Beef Short Ribs
I ended up stalking my grocery store for several weeks in search of beef short ribs. If you see them, pick them up right away and make this recipe. 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.
Golden Mashed Potatoes
I serve my braised short ribs over creamy golden mashed potatoes with butter, cream, and a little sour cream (the combo is MAGIC). I use Yukon golden potatoes for this recipe. Here are a few tips for smooth and creamy mashed potatoes.
TIPS & TRICKS
- 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 generous amount of salt so you can actually taste it in the water. It’s much more difficult to season potatoes after they’ve already been cooked.
- 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 temp 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
- Shepherd’s pie
- Sirloin with fried onion strings
- Coffee rubbed cowboy steak
- Perfect porterhouse for two
- Steak with chimichurri
- Filet with red wine and balsamic reduction
- Bacon-wrapped filet mignon
- How to grill filet mignon
Slow-cooked red wine braised short ribs served over creamy golden mashed potatoes. A rich and savory meal that’s perfect for cold winter nights.
- 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
- 4 large yukon gold potatoes, peeled and quartered
- 1/3 cup heavy cream
- 1/4 sour cream
- 3 tablespoons butter
- salt and pepper, to taste
- 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, stir 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.
- Add potatoes to a large pot. Fill to cover by 1-2 inches with cold, generously salted water. Cover and bring to a boil. Cook for 25-30 minutes or until potatoes can be EASILY pierced with a fork with no resistance. Strain water and set aside.
- Melt butter in the microwave and heat cream until warm. Add to potatoes and mash until smooth and creamy. Mash in sour cream along with salt and pepper, to taste. Whisk out any remaining lumps if necessary.
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.
- Serving Size: 2 ribs, potatoes
- Calories: 927
- Sugar: 9.4g
- Sodium: 2239mg
- Fat: 49.1g
- Saturated Fat: 19.3g
- Carbohydrates: 59.2g
- Fiber: 4.5g
- Protein: 41.9g
- Cholesterol: 136mg
Keywords: braised short ribs, red wine short ribs, short ribs recipes