Braised Short Ribs with Creamy Mashed Potatoes & Carrots
Fall-off-the-bone tender beef, rich with flavor, served over buttery mashed potatoes—a dish that brings comfort and elegance to your table.

Ingredients:

For the Short Ribs:

• 2.5–3 lbs bone-in beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional – can substitute with more broth)
• 2 tbsp tomato paste
• 2 tsp fresh thyme (or 1 tsp dried thyme)
• 2 large carrots, cut into chunks

For the Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup heavy cream (or milk)
• Salt, to taste

For Garnish:

• Fresh chopped parsley

Instructions:

1. Sear the Short Ribs:
   Preheat your oven to 325°F (160°C).
   Season the short ribs generously with salt and pepper.
   Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the ribs on all sides until they’re nicely browned. Remove and set aside.
2. Build the Braising Base:
   In the same pot, sauté the diced onion until softened. Stir in the garlic and tomato paste.
   Pour in the wine (if using), scraping up any browned bits from the bottom. Simmer for 2–3 minutes.
   Add the beef broth, thyme, carrots, and the seared short ribs. Bring everything to a gentle simmer.
3. Braise:
   Cover the pot with a lid and transfer it to the oven. Let it braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
4. Make the Mashed Potatoes:
   While the ribs cook, boil the potatoes in salted water until fork-tender.
   Drain, then mash with butter, cream (or milk), and salt until smooth and creamy.
5. Serve:
   Spoon a generous portion of mashed potatoes onto each plate. Top with the braised short ribs and carrots, then ladle the rich gravy.
   Finish with a sprinkle of fresh parsley.

3 helpful tips to make your Braised Short Ribs with Creamy Mashed Potatoes & Carrots even more delicious:

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1. Brown for Flavor:
   Take your time searing the short ribs until deeply browned on all sides. This caramelization adds rich, deep flavor to the final dish and makes a big difference in taste.
2. Low and Slow is Best:
   Braising in the oven at a low temperature (325°F) for several hours is key. It breaks down the connective tissue in the meat, making it incredibly tender and flavorful.
3. Warm Your Cream and Butter:
   When making mashed potatoes, warm the cream and melt the butter before mixing them in. This keeps the potatoes hot and ensures they absorb the ingredients better, resulting in extra-smooth, creamy mash.

Final Touch:

• This dish truly celebrates comfort and flavor—perfect for a cozy evening, a special gathering, or simply when you want a meal that warms the soul. Serve with your favorite drink or a smooth red wine to complete the experience.