The ultimate cozy dinner—tender beef short ribs braised low and slow, served over buttery mashed potatoes with sweet carrots and a rich pan sauce.

If you’re craving something hearty, soul-warming, and absolutely restaurant-worthy, this braised short ribs recipe is just what you need. Perfect for a special weekend dinner, a holiday gathering, or just a night when you want something a little extra, this dish delivers all the comfort of home cooking with a gourmet twist.

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Ingredients

For the Braised Short Ribs:

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

For the Mashed Potatoes:

• 2 lbs Yukon gold potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup heavy cream (or milk)
• Salt, to taste

For Garnish:

• Fresh parsley, chopped

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Instructions

1. Sear the Short Ribs

Preheat your oven to 325°F (160°C).
Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Sear the ribs on all sides until deep golden brown, about 3–4 minutes per side. Transfer to a plate and set aside.

2. Build the Flavor Base

In the same pot, sauté diced onion for 3–4 minutes until softened. Stir in minced garlic and tomato paste and cook for another minute.
Pour in the red wine, scraping up the browned bits at the bottom of the pan—this is where the magic happens! Let the wine simmer for 2–3 minutes to reduce slightly.

3. Add the Braising Liquid

Stir in beef broth and thyme. Add the carrots and nestle the short ribs back into the pot. Make sure they’re mostly submerged in the liquid.

4. Braise Low and Slow

Cover the pot with a lid and place it in the preheated oven. Braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.

5. Make the Creamy Mashed Potatoes

About 30 minutes before the short ribs are done, boil the potatoes in salted water until fork-tender. Drain well, then mash with butter, cream, and a generous pinch of salt until silky and smooth.

6. Serve and Enjoy

Spoon a bed of mashed potatoes onto each plate. Top with tender short ribs and carrots, then drizzle with the rich, savory pan sauce. Sprinkle with fresh parsley and serve hot.

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Tips for Success

• Want thicker sauce? Remove the ribs after braising and simmer the sauce on the stovetop to reduce it slightly.
• Make ahead: These short ribs taste even better the next day, making this a perfect prep-ahead dish for dinner parties.
• Wine pairing: A bold red wine like Cabernet Sauvignon or Syrah complements the deep flavors beautifully.

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Why You’ll Love This Recipe

This dish has it all—tender beef, creamy mashed potatoes, and a rich braising sauce that ties everything together. It’s cozy, elegant, and totally satisfying. Whether you’re making it for a quiet night in or a dinner with guests, it’s guaranteed to impress.

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Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4