🍖 Braised Short Ribs on Creamy Mashed Potatoes 🥔
Melt-in-your-mouth short ribs + buttery mashed potatoes = pure comfort on a plate. Slow-braised to perfection, this dish is everything you want when the weather cools down or you just need a hearty, soul-warming meal.
⏱️ Prep Time: 15 mins
🔥 Cook Time: 2 hrs 30 mins
🕰️ Total Time: 2 hrs 45 mins
🍽️ Serves: 2
🔥 Calories: ~700 kcal per serving
🛒 Ingredients:
- 2 beef short ribs
- Salt & freshly cracked black pepper
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, but highly recommended)
- 1 sprig rosemary
- 1 sprig thyme
- 2 cups creamy mashed potatoes
- Fresh chopped parsley, for garnish
👨🍳 Instructions:
1️⃣ Sear the Ribs
Season ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2️⃣ Build the Flavor Base
In the same pot, add diced onion and sauté until soft and golden, about 5 minutes. Add garlic and cook another 1–2 minutes until fragrant. Stir in tomato paste and let it caramelize for a minute.
3️⃣ Braise Low & Slow
Pour in the beef broth and red wine, scraping up any browned bits from the bottom. Toss in rosemary and thyme. Return the short ribs to the pot, making sure they’re mostly submerged. Cover and simmer on low heat for about 2.5 hours, or until the meat is fall-off-the-bone tender.
4️⃣ Make the Mash
While the ribs are cooking, whip up a batch of creamy mashed potatoes (butter, cream, and a pinch of garlic make them dreamy).
5️⃣ Plate & Serve
Spoon mashed potatoes onto warm plates. Place a short rib on top of each, then ladle over that rich, savory braising sauce. Garnish with chopped parsley for a fresh finish.
💡 Pro Tip:
Want a deeper flavor? Add a splash of balsamic vinegar or a pat of butter into the sauce before serving. It’s a small touch that makes a big difference. 🍷✨
