Dutch Oven Short Ribs with Garlic Mashed Potatoes
Ingredients
For the Short Ribs
- 3–4 lbs Short Ribs
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp beef tallow or avocado oil
For the Braising Liquid
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon recommended)
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
Garlic Mashed Potatoes
- 2½ lbs Yukon Gold potatoes, peeled and quartered
- 6 garlic cloves
- ½ cup butter
- ½–¾ cup warm whole milk or heavy cream
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
1. Prepare the Short Ribs
Remove the short ribs from the refrigerator about 30 minutes before cooking. Pat dry and season generously on all sides with salt and pepper.
Heat a Dutch oven over medium-high heat and add the beef tallow or avocado oil. Sear the short ribs for 2–3 minutes per side until deeply browned. Work in batches if needed, then remove and set aside.
2. Build the Braising Sauce
Reduce heat to medium. Add the onion, carrots, and celery, cooking until softened, about 6–8 minutes.
Stir in the garlic and tomato paste and cook for another minute.
Pour in the red wine, scraping up the browned bits from the bottom of the pot. Simmer for 5–7 minutes before adding the beef broth and Worcestershire sauce.
Return the short ribs to the Dutch oven. Add the rosemary, thyme, and bay leaves. The liquid should come about two-thirds of the way up the meat.
Cover and bake at 325°F for 3–3½ hours, or until the meat is fork-tender and easily pulls away from the bone.
3. Make the Garlic Mashed Potatoes
About 30 minutes before the short ribs are finished, place the potatoes and whole garlic cloves into a large pot and cover with cold, salted water.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork tender.
Drain well, then mash with the butter and warm milk or cream until smooth and creamy. Season generously with salt and pepper.
4. Finish the Sauce
Remove the short ribs and tent loosely with foil.
Discard the herbs and bay leaves. Simmer the braising liquid for 10–15 minutes to reduce slightly into a rich sauce. (For an even thicker sauce, whisk in a cornstarch slurry if desired.)
5. Serve
Spoon a generous serving of garlic mashed potatoes onto each plate. Top with a braised short rib and ladle the rich pan sauce over everything. Garnish with fresh parsley and enjoy.
Elkins Family Tips
- A good sear is the secret to a deeply flavorful braising sauce.
- This recipe tastes even better the next day, making it perfect for meal prep or entertaining.
- Pair with roasted carrots, green beans, or a simple side salad for a complete meal.
