Braised Short Ribs with Red Wine & Garlic Mash

Introduction

Braised Short Ribs with Red Wine & Garlic Mash is the ultimate comfort food elevated with elegance. This rich, slow-cooked dish features tender beef short ribs braised in a flavorful red wine sauce, served over creamy garlic mashed potatoes—perfect for dinner parties, holidays, or a cozy night in.

Ingredients

For the Short Ribs:

• 3 lbs beef short ribs
• Salt & black pepper (to taste)
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups red wine (Cabernet or Merlot)
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme or a few fresh sprigs
• 1 bay leaf
• 1 cup pearl onions or baby onions
• 1 tbsp flour (optional, for thickening)

For the Garlic Mashed Potatoes:

• 2 lbs Yukon gold potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 1/2 cup unsalted butter
• 3/4 cup whole milk or cream
• Salt to taste

Instructions

1. Prep the Beef Ribs: Season ribs with salt and pepper. Sear in hot olive oil until browned. Remove and set aside.
2. Build the Sauce: Sauté onions in the same pot until soft. Add garlic, then tomato paste and cook until deep red. Deglaze with red wine, simmering 5 minutes.
3. Braise: Add broth, Worcestershire, thyme, bay leaf, and pearl onions. Return ribs, cover, and braise at 325°F (163°C) for 2.5–3 hours until fork-tender. Add flour near the end if thicker sauce is desired.
4. Make Garlic Mash: Boil potatoes and garlic. Drain, mash with butter and warm milk or cream. Season to taste.
5. Serve: Place mash on plate, top with ribs and spoon over rich sauce and onions. Garnish with thyme.

Method

This dish uses braising—a slow, moist-heat cooking method—where the ribs are first seared, then slowly cooked in a flavorful liquid. This breaks down connective tissues, making the meat incredibly tender. The mashed potatoes are prepared using traditional boiling and mashing with added garlic for depth of flavor.

History

Braising meat has deep culinary roots, dating back centuries as a practical and delicious way to tenderize tougher cuts. Short ribs have been especially popular in French and American cuisines, and red wine reductions are a hallmark of rustic European cooking traditions.

Benefits

• High in protein and iron from the beef ribs.
• Garlic offers antioxidant and immune-boosting properties.
• Red wine, in moderation, contains resveratrol, which may support heart health.
• Potatoes are a great source of potassium and vitamin C.

Formation

This dish is constructed in layers of flavor: first searing the ribs for a caramelized crust, then developing depth with tomato paste and wine, and finally slow-cooking everything to unify all elements. The creamy mash serves as a perfect base, absorbing the sauce and providing textural contrast.

Conclusion

Braised Short Ribs with Red Wine & Garlic Mash is more than a recipe—it’s an experience. It blends richness, comfort, and classic technique into one unforgettable meal. Whether for guests or a special family dinner, this dish always impresses.

Lovers

This dish is beloved by those who enjoy gourmet home cooking, red wine enthusiasts, slow-food lovers, and meat-and-potatoes traditionalists alike. It’s especially popular during colder months and holiday gatherings.

Nutrition

• Calories: ~600–700 per serving (with mash)
• Protein: 40g
• Fat: 35g (mostly from beef and butter)
• Carbohydrates: 30g
• Fiber: 3g
• Iron: 25% DV
• Vitamin C: 15% DV

Conclusion

With its tender beef, rich wine sauce, and creamy garlic mash, this dish is a celebration of bold flavors and comforting textures. It’s a timeless classic that satisfies both body and soul.

Lovers

Perfect for home chefs looking to impress, lovers of red wine cuisine, and anyone who craves hearty, luxurious meals. This dish turns an ordinary dinner into a culinary event.