Some dinners just feel like a reward, and these braised short ribs are exactly that. The beef cooks low and slow until it falls apart at the touch of a fork, soaking up a deep red wine and herb sauce the whole time. Spoon it all over a pile of garlic confit mashed potatoes that are buttery, creamy and quietly loaded with mellow roasted garlic, and you have a plate that tastes like a special occasion on an ordinary weeknight. It is also a dream to make ahead, since short ribs only get better after a night in the fridge.
Cooking for two tonight or a full table this weekend? Use the serving adjuster in the recipe card below and every amount updates instantly, no math required. Add your photo, set your servings, and you’re set.
Braised Short Ribs with Garlic Confit Mashed Potatoes
Calories 575 Protein 44g Carbs 31g Fat 29g (per serving)
Ingredients
Scaled amounts are a guide — round to what is practical when shopping.
Instructions
- Sear the ribs. Heat your oven to 325°F (165°C). Pat the short ribs dry and season them all over with salt and pepper. Warm the olive oil in a Dutch oven over medium-high and sear the ribs on every side until they are deeply browned, then remove and set aside.
- Build the flavor. Lower the heat to medium and sauté the onion, carrots and minced garlic in the same pot until softened. Stir in the tomato paste and let it cook for about a minute to deepen.
- Deglaze and braise. Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Let it simmer for a few minutes, then add the beef broth, thyme, rosemary and bay leaf and nestle the ribs back in. The liquid should come almost up to the meat.
- Slow braise. Cover the pot and move it to the oven. Braise for 2½ to 3 hours, turning the ribs once partway through, until the meat is fork tender.
- Make the garlic confit. If you are not using store-bought, slow-roast the peeled garlic cloves submerged in olive oil at 250°F (120°C) for about 2 hours, until golden and soft.
- Mash the potatoes. Boil the potatoes until fork tender, drain well, then mash with the garlic confit cloves, their oil and the Greek yogurt until creamy. Season to taste with salt and pepper.
- Finish and serve. Lift the short ribs out of the braising liquid. Pile the garlic confit mash onto plates, set the ribs on top, spoon the sauce and carrots over everything, and finish with chopped parsley.
Tips for Meal Prepping
- Short ribs taste even better the next day. Braise them ahead, chill overnight, then lift off the firm fat on top and gently reheat in the sauce.
- Store the ribs and sauce together in an airtight container in the fridge for up to 4 days so the meat stays moist.
- Freeze the cooled braised ribs in their sauce for up to 3 months, then thaw in the fridge overnight before warming through.
- Make a big batch of garlic confit at once and keep the cloves and oil in a jar in the fridge for quick mashes, dressings and toast all week.
- Mashed potatoes are best made fresh, but you can reheat leftovers low and slow with a splash of milk or broth to bring back the creamy texture.
Made this? Tell me in the comments how it turned out, and save this post so the serving adjuster is one click away next time.
Leave a Reply