Why I Love This Recipe

I love this recipe because it’s pure comfort food with a touch of sophistication. The red wine gives the beef short ribs a deep, complex flavor, and the slow cooking makes them incredibly tender. Paired with creamy, buttery mashed potatoes, it’s a satisfying meal that feels special every time I serve it. I also appreciate how the oven does most of the work—after a quick sear and sauté, I can let it braise low and slow while I take care of other things.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Braised Beef Short Ribs:

2.5 lbs beef short ribs (bone-in)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (like Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves

For the Buttery Mashed Potatoes:

2 lbs Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter
(Optional: milk or cream for desired consistency, salt and pepper to taste)

Directions

Prepare the Braised Short Ribs:

I preheat the oven to 325°F (160°C).
I season the short ribs generously with salt and pepper.
In a large Dutch oven, I heat olive oil over medium-high heat and sear the short ribs on all sides until deeply browned. I do this in batches if needed, then remove them and set them aside.
In the same pot, I add the chopped onion, carrots, and celery. I sauté until softened, about 5–7 minutes.
I stir in the minced garlic and cook for 1 minute more, then add the tomato paste and cook it out for another 2 minutes.
I pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
I let the wine simmer for 5–8 minutes to reduce slightly, then add the beef broth, thyme, and bay leaves.
I return the short ribs (and any juices) to the pot, making sure they are mostly submerged in the liquid.
I cover the pot with a lid and transfer it to the oven to braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
Once done, I skim any excess fat from the top and remove the thyme sprigs and bay leaves.

Make the Buttery Mashed Potatoes:

While the ribs are braising, I boil the cubed potatoes in salted water until tender, about 15–20 minutes.
I drain the potatoes, then mash them with butter. I add milk or cream as needed to reach a smooth, creamy consistency.
I season with salt and pepper to taste.

Serve:

I spoon a generous mound of mashed potatoes onto each plate, top with one or two short ribs, and ladle the rich braising sauce over the top. I garnish with chopped parsley if I want a fresh finish.

Servings and timing

This recipe serves 4–5 people. It takes about 30 minutes to prep and 2.5 to 3 hours to cook, making the total time around 3.5 hours. It’s well worth the wait, and I often make it for Sunday dinner or any time I want to impress with minimal hands-on time.

Variations

I sometimes add mushrooms to the vegetable mix for more umami flavor.
For a lighter option, I serve the short ribs over creamy polenta or cauliflower mash.
I use boneless short ribs if I want a slightly quicker cook time.
To deepen the flavor, I add a splash of balsamic vinegar to the braising liquid before roasting.
I’ve made this in a slow cooker—after searing the meat and sautéing the vegetables, I transfer everything to the slow cooker and cook on low for 8 hours.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. The flavor actually improves after a day. To reheat, I warm the short ribs and sauce gently in a covered saucepan or in the oven at 300°F until hot. The mashed potatoes can be reheated with a splash of milk in the microwave or on the stovetop.

FAQs

Can I make this recipe ahead of time?

Yes, I often make the short ribs a day ahead. They reheat beautifully and the flavor deepens overnight. I store the sauce separately if I want to skim off the fat after chilling.

What kind of wine should I use?

I prefer a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. It should be a wine I’d enjoy drinking, but it doesn’t need to be expensive.

Do I have to use a Dutch oven?

No, I’ve used any oven-safe pot with a tight-fitting lid. A slow cooker works too, but I always sear the meat first for best flavor.

Can I thicken the sauce?

Yes, after braising, I remove the meat and simmer the sauce on the stovetop until it reduces to my desired thickness. Sometimes I whisk in a cornstarch slurry for a faster result.

What can I serve with this besides mashed potatoes?

I’ve served it with polenta, egg noodles, crusty bread, or roasted root vegetables—all work well with the rich sauce.

Conclusion

Fall-Apart Tender Red Wine Beef Short Ribs over Buttery Mashed Potatoes is a classic comfort dish that delivers every time. I love how the flavors deepen with each bite and how satisfying it is to serve a restaurant-quality meal straight from my kitchen. Whether I’m cooking for family or guests, this is a recipe I return to again and again.

Fall-Apart Tender Red Wine Beef Short Ribs over Buttery Mashed Potatoes

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Author: Mia
Total Time: 3 hours 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Slow-braised beef short ribs in red wine, served over creamy mashed potatoes — the ultimate comfort food for cozy nights.

Instructions

Prepare and Sear the Beef:

Season the short ribs generously with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.

Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.

2. Build the Braising Base:

In the same pot, add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.

Stir in garlic and tomato paste, cooking for another minute.

Pour in red wine and bring to a simmer, scraping up browned bits from the bottom. Let simmer for 10 minutes to reduce slightly.

Add beef broth, thyme, bay leaves, and return the seared short ribs to the pot.

3. Braise:

Cover the pot and transfer to a preheated oven at 325°F (163°C).

Braise for 2½ to 3 hours, or until the meat is fall-apart tender.

Remove short ribs and strain the sauce if desired for a smoother texture. Simmer sauce to thicken if needed.

4. Make the Mashed Potatoes:

Boil cubed Yukon gold potatoes in salted water until fork-tender, about 15–20 minutes.

Drain and mash with butter, adding warm milk or cream to desired consistency.

Season with salt and pepper to taste.

5. Serve:

Spoon mashed potatoes onto plates or into shallow bowls.

Top with braised short ribs and a generous ladle of red wine sauce.

Garnish with fresh thyme or parsley if desired.

Notes

Best made a day ahead—flavors deepen overnight.

Use boneless short ribs if preferred, but bone-in gives more flavor.

For a smooth sauce, strain out vegetables before reducing.

Leftovers freeze well and reheat beautifully.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: American, French-inspired