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Irresistible Braised Short Ribs with Garlic Mash – Easy & Delicious!

Few dishes embody comfort and sophistication quite like a beautifully braised short rib. This Irresistible Braised Short Ribs with Garlic Mash recipe combines tender, slow-cooked beef with a silky, buttery garlic mash — a match made in culinary heaven. Traditionally, this recipe includes red wine, but here we’ll use grape juice to achieve the same depth and sweetness without alcohol, making it family-friendly and every bit as flavorful. The short ribs are gently seared until golden brown, then braised in a rich mixture of beef broth, tomato paste, carrots, and herbs. The result? Juicy, fork-tender beef bathed in a luscious sauce that clings perfectly to every bite of creamy garlic mashed potatoes. Whether you’re cooking for a cozy weekend dinner or hosting an elegant gathering, this dish delivers restaurant-quality taste right from your kitchen — and it’s easier to make than you might think.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s what you’ll need to serve 4–6 people a hearty and satisfying meal:
Beef
  • 8 short ribs bone-in preferred for richer flavor
Vegetables & Herbs
  • 2 carrots peeled and chopped
  • 8 garlic cloves divided (6 for the mash, 2 for braising)
  • 1 large onion chopped
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
Liquids & Base
  • 4 cups beef broth
  • 1 cup grape juice non-alcoholic substitute for red wine
Condiments
  • 2 tablespoons tomato paste
Oils & Fats
  • 2 tablespoons olive oil
  • ¼ cup butter for mash
Dairy
  • ½ cup milk
  • Seasonings
  • Salt and black pepper to taste

Equipment

  • Before starting, gather these essential tools for the best cooking experience:
  • Large Dutch oven or oven-safe pot with a lid
  • Sharp chef’s knife and cutting board
  • Tongs
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Potato masher or ricer
  • Saucepan (for the mash)
  • Fine mesh strainer (optional, for sauce finishing)

Method
 

Step 1: Sear the Short Ribs
  1. Preheat your oven to 325°F (160°C).
  2. Pat the short ribs dry and season generously with salt and black pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat.
  4. Sear the ribs on all sides for about 3–4 minutes each side, until deep brown and caramelized.
  5. Remove ribs and set aside on a plate.
Step 2: Build the Flavor Base
  1. In the same pot, add onion and carrots; cook for 4–5 minutes until softened and slightly browned.
  2. Stir in garlic (2 cloves, minced) and tomato paste; cook for 1 minute to deepen the flavor.
  3. Pour in the grape juice, scraping up any brown bits from the bottom of the pan — this is pure flavor!
Step 3: Braise the Ribs
  1. Return the short ribs to the pot.
  2. Add beef broth, rosemary, and thyme.
  3. Bring to a gentle simmer, then cover and transfer to the oven.
  4. Cook for 2½ to 3 hours, until the meat is fork-tender and nearly falling off the bone.
Step 4: Prepare the Garlic Mash
  1. While the ribs are braising, make your creamy garlic mashed potatoes.
  2. Peel and cut 4–5 medium potatoes into chunks.
  3. Boil them in salted water until soft (about 15 minutes).
  4. In a small saucepan, melt butter and add 6 cloves of minced garlic; sauté gently until golden and fragrant.
  5. Drain the potatoes and mash them using a masher or ricer.
  6. Mix in the garlic butter and milk, stirring until smooth and creamy.
  7. Season with salt and pepper to taste.
Step 5: Finish the Sauce
  1. Once the ribs are done, remove them carefully from the pot.
  2. Skim any excess fat from the top of the sauce.
  3. If you prefer a smooth texture, strain the sauce or blend it briefly with a hand blender.
  4. Reduce the sauce over medium heat for 5–10 minutes until slightly thickened.
Step 6: Serve and Enjoy
  1. Spoon the creamy garlic mash onto plates, top with the braised short ribs, and drizzle generously with the rich balsamic-like sauce. Garnish with fresh herbs for an elegant touch.

Notes

🧊 Storage & Reheating
Storage:
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Freeze for up to 3 months — reheat slowly to maintain texture and flavor.
Reheating:
Reheat on the stove over low heat, adding a splash of beef broth to loosen the sauce.
Alternatively, cover with foil and warm in the oven at 300°F (150°C) for 20–25 minutes.
Tip: The flavors develop even more overnight, making it an excellent make-ahead meal!
🥄 Variations
Vegetable Boost: Add chopped celery, mushrooms, or parsnips for extra flavor and texture.
Sweet Note: Stir in a tablespoon of brown sugar or maple syrup for a subtle caramelized undertone.
Spicy Kick: Add ½ teaspoon crushed red pepper flakes or smoked paprika for a hint of heat.
Creamy Sauce: Blend in 2 tablespoons of sour cream before serving for extra richness.
Herb Swap: Use sage or oregano instead of rosemary and thyme for a different herbal twist.
Mashed Potato Upgrade: Mix in cream cheese or Parmesan for an even silkier mash.
❓ 10 FAQs
Can I use boneless short ribs?
Yes, boneless ribs work fine, though bone-in ribs offer a deeper flavor.
What can I use instead of grape juice?
Try pomegranate juice or cranberry juice for a fruity, rich taste.
Can I make this in a slow cooker?
Absolutely! Sear the ribs first, then cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Can I prepare it ahead of time?
Yes, it reheats beautifully and tastes even better the next day.
What sides pair well with this dish?
Steamed green beans, roasted asparagus, or buttered peas complement the richness perfectly.
How do I thicken the sauce?
Simmer uncovered for 10 minutes or whisk in a teaspoon of cornstarch dissolved in cold water.
Can I make this dairy-free?
Yes, substitute olive oil for butter and use plant-based milk for the mash.
Can I make it gluten-free?
This recipe is naturally gluten-free — just double-check your broth and Worcestershire sauce labels.
What type of potatoes are best for mash?
Yukon Gold or Russet potatoes yield the creamiest, fluffiest texture.
Can I serve this without the mash?
Definitely — try it with polenta, rice, or crusty bread instead.
🏁 Conclusion
This Irresistible Braised Short Ribs with Garlic Mash proves that comfort food can be truly gourmet. With tender, fall-off-the-bone beef, a luxurious grape-balsamic sauce, and creamy, garlicky potatoes, every bite is an experience in warmth and satisfaction.
The deep, slow-cooked flavors of the ribs contrast beautifully with the buttery mash, creating a meal that’s both hearty and refined. Whether it’s a casual family dinner or a holiday feast, this dish never fails to impress.
Slow braising might take time, but the reward — a plate of rich, tender short ribs and luscious mash — is absolutely worth it.