Braised Short Ribs with Garlic Confit Mashed Potatoes
These braised short ribs are fall-apart tender and packed with rich, deep flavor, served over creamy garlic confit mashed potatoes. It’s a high-protein comfort dish that feels restaurant-quality but is simple enough to make at home for a satisfying, cozy meal.
Ingredients
Method
- Sear the Short Ribs: Preheat oven to 325°F. Pat ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear ribs on all sides until deeply browned. Remove and set aside.
- Build Flavor: Lower heat to medium. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
- Deglaze & Braise: Add red wine and scrape up browned bits from the pan. Simmer for 2–3 minutes, then add beef broth, thyme, rosemary, and bay leaf. Return ribs to the pot, ensuring they are mostly submerged.
- Braise: Cover and transfer to oven. Cook for 2.5–3 hours, turning once, until ribs are fork tender.
- Make Garlic Confit (if needed): Place peeled garlic cloves in a small baking dish, cover with oil, and cook at 250°F for about 2 hours until soft and golden.
- Make Mashed Potatoes: Boil potatoes in salted water until fork tender. Drain and mash with garlic confit, garlic oil, and Greek yogurt until smooth. Season with salt and pepper.
- Serve: Spoon mashed potatoes onto plates, top with a short rib, and ladle sauce and carrots over. Garnish with fresh parsley.
Nutrition
Notes
- Short ribs taste even better the next day as flavors develop
- Store meat and potatoes separately for best texture
- Reheat gently on the stovetop or oven
- Skim excess fat from sauce before storing
- Freeze leftover short ribs for up to 2 months
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