There are few dishes that evoke true culinary comfort quite like perfectly braised beef short ribs. Imagine meat so tender it literally falls off the bone, rich with savory flavor from a deep red wine reduction, served atop a cloud of creamy, buttery mashed potatoes. This Slow-Braised Beef Short Ribs Over Buttery Mash recipe is exactly that: a deeply satisfying, soulful meal that’s perfect for a cozy evening, a special gathering, or simply when you crave something truly extraordinary. It’s a dish that feels incredibly luxurious but is surprisingly approachable to make, thanks to the magic of low and slow cooking.

Why I Love This Recipe

This recipe is an absolute favorite in my kitchen, especially when I’m looking to create a meal that truly warms the soul. What I love most about slow-braised short ribs is the incredible transformation that happens during the long, gentle cooking process. Tough cuts of meat become unbelievably tender and flavorful, absorbing all the rich notes from the wine, herbs, and aromatics. The result is pure melt-in-your-mouth perfection.

The combination with buttery mashed potatoes is simply iconic. The creamy potatoes are the ideal canvas for the luscious, savory braising liquid that acts as its own delicious gravy. It’s a dish that feels elegant and impressive, making it ideal for entertaining, yet the hands-on time is minimal, allowing you to relax while your oven does all the hard work. Plus, as the pro tip suggests, it often tastes even better the next day, making it a fantastic meal prep option for comforting leftovers.

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Ingredients

Here’s what you’ll need to create these incredibly tender and flavorful short ribs and their creamy accompaniment:

For the Short Ribs:

• 2.5 lbs beef short ribs, cut into large chunks (bone-in or boneless)
• Salt & pepper, to taste
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 2 cups dry red wine (like Cabernet Sauvignon or Merlot)
• 2 cups beef broth (low sodium preferred)
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tbsp Worcestershire sauce
• 10 pearl onions (optional, peeled)

For the Mashed Potatoes:

• 2 lbs Yukon gold potatoes, peeled & cubed
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• Salt to taste

Swaps and Notes

• Beef Short Ribs: Look for meaty, well-marbled short ribs. Bone-in adds more flavor but takes slightly longer to cook.
• Red Wine: Use a dry red wine that you would enjoy drinking. Don’t use “cooking wine.” If you prefer not to use wine, you can substitute with an equal amount of beef broth, but the flavor depth will be different.
• Herbs: Fresh rosemary and thyme impart incredible flavor. Dried herbs can be used in a pinch (use about 1 teaspoon dried rosemary and 1.5 teaspoons dried thyme).
• Pearl Onions: These add a lovely sweetness and texture, but they are optional. You can simply use more chopped onion if you prefer.
• Mashed Potatoes: Yukon Golds are fantastic for their creamy texture. Russet potatoes also work, but may yield a fluffier, less creamy mash. For extra richness, you can use more butter or a splash of milk in addition to the cream.
• Vegetables for Braise: You can add other root vegetables like carrots or celery along with the onion for more flavor in the braising liquid.

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Instructions:

This dish requires a bit of upfront searing, but then the oven does the rest of the work.

1. Sear the Ribs: Pat the beef short ribs dry with paper towels (this helps with browning). Season them generously on all sides with salt and pepper. In a large Dutch oven or oven-safe pot with a heavy bottom, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the seasoned ribs in batches if necessary (don’t overcrowd the pot) and sear them until deeply browned on all sides. This step is crucial for building deep flavor. Once browned, remove the ribs from the Dutch oven and set them aside.
2. Build the Braise Base: Reduce the heat to medium. In the same Dutch oven (don’t clean it, those browned bits are flavor!), add the chopped onion and smashed garlic cloves. Cook, stirring occasionally, for about 5-7 minutes until the onion is softened and golden. Stir in the 2 tablespoons of tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
3. Deglaze and Simmer: Pour in the 2 cups of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the wine to a simmer and let it cook for about 5 minutes to allow some of the alcohol to cook off and the flavors to concentrate.
4. Add Everything In: Return the seared short ribs to the Dutch oven, nestling them into the aromatics. Pour in the 2 cups of beef broth, add the rosemary sprigs, thyme sprigs, 1 tablespoon of Worcestershire sauce, and the pearl onions (if using). The liquid should almost cover the ribs; if not, add a bit more beef broth.
5. Braise Low & Slow: Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid. Carefully transfer the covered Dutch oven to your preheated oven at 325°F (160°C). Braise for approximately 2.5 hours, or until the short ribs are incredibly tender and easily pull away from the bone with a fork.
6. Make the Mash: About 20-30 minutes before the ribs are done, start your mashed potatoes. Place the 2 lbs peeled and cubed Yukon gold potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very soft and easily pierced with a fork. Drain the potatoes thoroughly. Return the hot, drained potatoes to the empty pot. Add the 1/2 cup heavy cream and 4 tbsp butter. Mash the potatoes with a potato masher until silky smooth. Season generously with salt to taste.
7. Serve & Glaze: Spoon a generous portion of the creamy mashed potatoes onto individual plates. Carefully stack the tender beef short ribs on top of the mash. Skim any excess fat from the surface of the braising liquid in the Dutch oven (if desired), and then drizzle the rich, reduced braising liquid generously over the short ribs and mashed potatoes. Garnish with fresh chopped parsley if desired, and serve immediately.

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Pro Tip:

Want next-level flavor? After braising, let the short ribs and braising liquid cool completely, then chill overnight in the refrigerator. The flavors deepen and meld beautifully, and the fat will solidify on top, making it easy to skim off before reheating. Gently reheat on the stovetop or in the oven the next day for an even more incredible meal.

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Serving Suggestions and Pairings

These Slow-Braised Beef Short Ribs are a complete, deeply satisfying meal on their own, but can be complemented by simple additions.

• Simple Green Salad: A light, crisp green salad with a bright vinaigrette will cut through the richness of the ribs and mash.
• Roasted Root Vegetables: Alongside the pearl onions in the braise, you could add roasted carrots or parsnips.
• Hearty Southern Dishes: If you love comforting and flavorful meals, consider serving this alongside other hearty dishes like my This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor or a rich This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort.

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Storage and Leftover Tips

Leftover braised short ribs are absolutely delicious and often even better the next day!

• Storage: Store any leftover short ribs and braising liquid in an airtight container in the refrigerator for up to 3-4 days. Store mashed potatoes separately in an airtight container for 2-3 days.
• Reheating (Ribs): For best results, gently reheat the short ribs and sauce on the stovetop over low heat, or in an oven at 300°F (150°C), covered, until warmed through.
• Reheating (Mashed Potatoes): Reheat mashed potatoes gently on the stovetop with a splash of milk or cream to restore their creaminess, or in the microwave.
• Freezing: Braised short ribs (without the mash) freeze exceptionally well. Once cooled, store them with their sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

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More Recipes You Will Love

If you enjoyed the deep flavors and comforting nature of these slow-braised short ribs, you’ll definitely want to explore some of these other fantastic recipes:

• For another comforting and hearty meal, check out my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
• If you love the magic of low and slow cooking for tender results, you might also enjoy my These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays.
• And for another classic comfort dish that simplifies an Italian favorite, consider This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast.

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Final Thoughts

Warm. Deep. Soulful. These Slow-Braised Beef Short Ribs Over Buttery Mash truly live up to the description. They are the epitome of comfort food, offering melt-in-your-mouth tenderness and a rich, complex flavor that belies the simple preparation. It’s a dish that warms you from the inside out and is guaranteed to impress. Give it a try, and savor every delicious bite!

What’s your go-to comfort food for a chilly evening? Share your favorites in the comments below! And don’t forget to follow Chef Maniac for more delicious and easy recipes that bring joy to your kitchen.