If you’re craving a meal that’s both hearty and luxurious, Beef Short Ribs with Mashed Potatoes is your answer. Slow-cooked until tender, the beef practically falls off the bone, paired perfectly with creamy, buttery mashed potatoes that soak up every bit of rich, savory sauce. This is comfort food elevated to fine-dining level — perfect for a special dinner or a cozy weekend feast.
🍖 Why You’ll Love This Recipe
Tender & juicy: Short ribs cooked low and slow until melt-in-your-mouth tender.
Rich flavor: Deep, savory sauce with aromatics that elevate every bite.
Creamy mashed potatoes: The ultimate vehicle for soaking up that delicious jus.
Impressive yet simple: A restaurant-quality meal you can make at home.
🥣 Ingredients
For the Short Ribs:
3–4 lbs beef short ribs, bone-in
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional, or replace with more broth)
2 tablespoons tomato paste
2 sprigs fresh thyme
1 sprig rosemary
2 bay leaves
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
4 tablespoons butter
½ cup milk or cream
Salt and pepper, to taste
👩🍳 Instructions
- Prep the Short Ribs
Pat the short ribs dry with paper towels. Season generously with salt and black pepper.
- Sear the Ribs
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the short ribs on all sides until browned — about 3–4 minutes per side. Remove and set aside.
- Sauté Aromatics
In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until softened and fragrant. Stir in tomato paste and
