This Slow-Cooked Short Ribs with Garlic Mashed Potatoes recipe is the definition of comfort food. Tender, fall-off-the-bone beef short ribs are braised in a rich, savory sauce and served over creamy garlic mashed potatoes. Perfect for a cozy dinner or a special occasion, this dish is both indulgent and satisfying.
Why You’ll Love This Recipe
The slow-cooking process allows the beef to absorb deep flavors while becoming incredibly tender. Paired with buttery, garlicky mashed potatoes, this meal is a restaurant-worthy experience made at home.
Ingredients You’ll Need:
For the Short Ribs:
- 3 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
For the Garlic Mashed Potatoes:
- 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup heavy cream or milk
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Instructions:
- Sear the Short Ribs: Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and pepper. Sear each side until browned, about 2-3 minutes per side. Transfer to a slow cooker.
- Sauté the Aromatics: In the same skillet, add onion, garlic, carrots, and celery. Cook for 3-4 minutes until softened. Stir in tomato paste, then pour in red wine to deglaze the pan. Let it simmer for 2 minutes.
- Slow Cook: Transfer the vegetable mixture to the slow cooker. Add beef broth, thyme, rosemary, and bay leaf. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender.
- Prepare the Mashed Potatoes: About 30 minutes before serving, boil the potatoes in salted water until fork-tender. Drain and mash with butter, heavy cream, minced garlic, salt, and pepper until smooth.
- Serve and Enjoy: Remove short ribs from the slow cooker, discarding the bay leaf. Serve over the garlic mashed potatoes, spooning the rich sauce over the top.
Tips for Success:
- For a Thicker Sauce: Remove the short ribs and simmer the sauce on the stovetop for 10 minutes until thickened.
- Make It Ahead: The short ribs taste even better the next day! Store them in the sauce overnight and reheat gently.
- Alternative Cooking Methods: You can also braise the short ribs in a Dutch oven at 325°F (163°C) for about 3 hours.
Frequently Asked Questions
Can I use boneless short ribs? Yes, but bone-in ribs provide more flavor and tenderness.
What can I substitute for red wine? Use extra beef broth or a splash of balsamic vinegar for depth.
Can I freeze leftovers? Absolutely! Store in an airtight container for up to 3 months.
How do I make the mashed potatoes extra creamy? Use a potato ricer for an ultra-smooth texture and add extra butter or cream.
What should I serve with this dish? A simple side salad or roasted vegetables complement this meal beautifully.
A Rich and Comforting Conclusion
Slow-Cooked Short Ribs with Garlic Mashed Potatoes is a soul-warming dish perfect for any occasion. Whether you’re making it for a special gathering or a cozy night in, this meal delivers deep, satisfying flavors with minimal effort!