Red Wine Braised Short Ribs with Mashed Potatoes

Beef short ribs are seared to perfection and slowly braised in red wine, aromatic herbs, and vegetables until they’re fall-off-the-bone tender. Served over buttery mashed potatoes, this dish is the definition of cold-weather comfort.

Why You’ll Love This Recipe

This meal feels like fine dining at home—deep, rich flavor from the long braise, melt-in-your-mouth texture, and a velvety wine sauce that coats everything beautifully. It’s a perfect choice for dinner parties or cozy Sunday suppers.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• Bone-in beef short ribs
• Salt and pepper
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Tomato paste
• Dry red wine (e.g., Cabernet, Merlot)
• Beef broth
• Fresh thyme and rosemary
• Bay leaves
• Yukon Gold potatoes
• Butter
• Heavy cream or milk

directions

Season ribs and sear until browned on all sides. Remove and sauté onion, carrots, celery, and garlic. Stir in tomato paste, cook briefly, then deglaze with wine. Return ribs to the pot with broth and herbs. Cover and braise in a 325°F (160°C) oven for 2.5 to 3 hours until meat is tender. Meanwhile, boil and mash potatoes with butter and cream. Serve ribs over mashed potatoes with sauce spooned on top.

Servings and timing

Serves 4. Prep time: 25 minutes. Cook time: 3 hours.

Variations

• Use boneless short ribs or chuck roast if needed.
• Add mushrooms during braising for earthy depth.
• Swap mashed potatoes for polenta or buttered noodles.

storage/reheating

Store ribs and mashed potatoes separately for up to 4 days in the fridge. Reheat gently on the stovetop or in the oven. This dish also freezes well—store in airtight containers for up to 2 months.

FAQs

What’s the best wine to use for braising?

A dry, full-bodied red like Cabernet Sauvignon, Syrah, or Merlot works well.

Can I make this in a slow cooker?

Yes. After searing, transfer all ingredients to a slow cooker and cook on low for 8 hours.

Do I have to use tomato paste?

Tomato paste adds richness and depth to the sauce, but you can omit it in a pinch.

Can I make the ribs ahead of time?

Yes, the flavor improves overnight. Reheat gently the next day.

How do I thicken the braising liquid?

Reduce the liquid on the stovetop after removing the ribs, or stir in a cornstarch slurry.

Are boneless short ribs okay?

Yes, though bone-in gives more flavor. Adjust cook time slightly as boneless may cook faster.

What if I don’t have an oven-safe pot?

You can braise entirely on the stovetop on low heat—just stir occasionally and ensure the liquid doesn’t evaporate too quickly.

Can I use chicken broth instead of beef?

Yes, but beef broth gives a deeper, richer flavor. Use low-sodium to control salt levels.

What herbs can I substitute?

If you don’t have fresh thyme or rosemary, use dried (reduce amount by half).

What type of potatoes are best for mashing?

Yukon Gold or Russet potatoes yield the creamiest mashed potatoes.

Conclusion

This luxurious braised short rib dish transforms simple ingredients into a deeply satisfying and impressive meal—perfect for gatherings, special occasions, or anytime you crave a rich, comforting dinner.

Red Wine Braised Short Ribs with Mashed Potatoes

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Red Wine Braised Short Ribs with Mashed Potatoes is a luxurious and comforting dish featuring fall-off-the-bone tender beef short ribs slow-cooked in a rich red wine and herb sauce, served over creamy mashed potatoes for the ultimate hearty meal.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main
• Method: Braised
• Cuisine: French-Inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

• 3 pounds bone-in beef short ribs
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Mashed Potatoes:
• 2 pounds potatoes, peeled and chopped
• 4 tablespoons butter
• 1/2 cup milk or cream
• Salt and pepper to taste

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Instructions

1. Preheat oven to 325°F (163°C).
2. Season short ribs generously with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 8 minutes. Remove and set aside.
4. Add onion, carrots, and celery to the pot and sauté for 5 minutes until softened. Add garlic and cook for 1 more minute.
5. Stir in tomato paste and cook for 2 minutes, then pour in red wine to deglaze the pot, scraping up browned bits. Simmer for 5 minutes to reduce slightly.
6. Add beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot. Bring to a simmer, cover, and transfer to the oven.
7. Braise for 2.5 to 3 hours, until meat is fork-tender.
8. Meanwhile, cook potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk or cream, salt, and pepper.
9. Remove short ribs from the oven. Discard herb stems and bay leaves. Skim excess fat and adjust seasoning.
10. Serve short ribs over mashed potatoes with a generous spoonful of the braising sauce.

Notes

• This dish tastes even better the next day—perfect for make-ahead meals.
• Use a bold red wine like Cabernet Sauvignon or Merlot for the best flavor.
• To thicken the sauce, simmer uncovered on the stove for 10–15 minutes after braising.

Nutrition

• Serving Size: 1 plate with mashed potatoes
• Calories: 720
• Sugar: 5g
• Sodium: 520mg
• Fat: 42g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 160mg