Red wine-braised short ribs served over golden mashed potatoes is a rich, comforting dish that pairs fall-off-the-bone beef with creamy, buttery potatoes. This hearty meal is especially satisfying on cold nights and makes a great option for preparing ahead, since the ribs braise slowly in the oven for two to three hours to develop deep flavor and tender texture.
Braising short ribs means slow-cooking bone-in beef ribs in a mixture of dry red wine, beef stock, aromatic vegetables, and herbs until the meat becomes very tender. The technique is similar to a classic braise or a ragu—red wine replaces tomatoes and helps deepen the sauce. The long, gentle cooking breaks down connective tissue so the meat becomes juicy, shred-ready, and full of flavor.
Ingredient notes and substitutions
- Bone-in beef short ribs: Look for meaty, well-marbled bone-in short ribs, often labeled chuck short ribs. Avoid boneless cuts for this recipe.
- Red wine: Use a dry red wine—nothing sweet or expensive. An inexpensive Pinot Noir or Cabernet Sauvignon works well; leftover wine past its drinking prime is perfect for cooking.
- Low-sodium beef broth: Low-sodium broth lets you control the final seasoning. Chicken broth can be substituted if needed.
- Yukon Gold potatoes: Yukon Golds are ideal for mashing because they yield a creamy, slightly buttery texture. Russets or Idaho potatoes are also good choices.
- Cream cheese: Adds richness and a silky texture to the mashed potatoes. Full-fat cream cheese is recommended; sour cream can be used as an alternative.
- Warm cream and butter: Adding warm cream and butter helps the potato starches absorb fat and produce a silkier mash. Salted butter helps season the potatoes evenly.
- Salt: Season the cooking water generously so the potatoes absorb seasoning as they cook. If you use salted butter and salt the boiling water, you may need little to no additional salt.
See the recipe card below for exact ingredient amounts and full directions.
Step-by-step instructions
Short ribs
Step 1.
Preheat the oven to 350°F (175°C). Generously season the short ribs with salt and freshly ground black pepper.
Step 2.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the ribs in batches (about four at a time), searing each side for roughly 1 minute and turning frequently so all sides develop color. Transfer browned ribs to a plate and set aside.
Step 3.
Reduce heat to medium and add diced onion, carrots, celery, garlic, and minced shallots. Cook for about 2 minutes until fragrant. Stir in tomato paste and flour to coat the vegetables. Pour in the red wine to deglaze the pan, scraping up browned bits, and bring to a boil for 2 minutes.
Step 4.
Add beef stock, fresh rosemary, and thyme. Return the ribs and any accumulated juices to the Dutch oven, nestling them into the liquid so they are mostly submerged. Season lightly with salt and pepper.
Step 5.
Cover and transfer to the oven. Braise at 350°F for 2 hours, then reduce the oven to 325°F and continue cooking for about 30 minutes more, until the ribs are fall-off-the-bone tender. Remove from the oven and let the ribs rest, covered, for 15–20 minutes. Before serving, skim excess fat from the surface and spoon some of the braising liquid over the meat. Serve two short ribs per person atop mashed potatoes with extra sauce.
Mashed potatoes
Step 1.
Peel and cut the potatoes into halves or quarters depending on size so they cook evenly.
Step 2.
Place the potatoes in a large pot and cover with cold water by about 2 inches. Generously season the water with salt so it tastes noticeably salty.
Step 3.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until a fork slides into a piece with no resistance. Do not undercook.
Step 4.
Drain the potatoes and return them to the pot off the heat. Mash with a masher or pass through a potato ricer until smooth.
Step 5.
Warm the cream and butter together until the butter is partially melted, then stir half into the potatoes and mash. Add the remaining cream and butter and continue until the potatoes reach a silky consistency.
Step 6.
Stir in room-temperature cream cheese until smooth. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with chopped parsley or chives if desired.
Expert tips
Tips for perfect mashed potatoes
- Start potatoes in cold water: This ensures even cooking and prevents a gummy exterior with an undercooked center.
- Salt the cooking water: Potatoes absorb seasoning from the water—skipping this step often yields bland results.
- Use a potato ricer or fine masher: These tools produce the creamiest, lump-free results.
- Cut potatoes into uniform pieces: Smaller, evenly sized chunks cook faster and mash more smoothly.
- Cook until fork-tender: Potatoes should offer no resistance when pierced; Yukon Golds generally take about 25–30 minutes.
- Add warm dairy: Warm butter and cream incorporate more evenly and help the starches absorb fat for a silkier mash.
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Red Wine-Braised Short Ribs with Mashed Potatoes
Ingredients
- 8 bone-in beef short ribs
- 1 medium yellow onion, diced
- 2 cups dry red wine
- 2 cups low-sodium beef broth
- 1/4 cup all-purpose flour
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 shallots, finely minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 garlic cloves, peeled and sliced
- Salt and pepper, to taste
Mashed potatoes
- 2.5 lb Yukon Gold potatoes, peeled and quartered
- 1/3 cup heavy cream, warm
- 4 oz cream cheese, room temperature
- 4 tablespoons butter, warmed
- Salt and pepper, to taste
Instructions
Short Ribs
- Preheat oven to 350°F. Season short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown ribs in batches, then set aside.
- Reduce heat to medium and cook onion, carrots, celery, garlic, and shallots for 2 minutes. Stir in tomato paste and flour. Add red wine to deglaze and simmer for 2 minutes.
- Add beef stock, rosemary, and thyme. Return ribs to the pot and submerge in liquid. Season with salt and pepper.
- Cover and braise in the oven for 2 hours. Lower oven to 325°F and continue for 30 minutes more. Let rest covered 15–20 minutes, then skim fat and serve with sauce.
Mashed potatoes
- Peel and cut potatoes into even pieces. Place in a pot and cover with cold water by 2 inches; season the water generously with salt.
- Bring to a boil, reduce heat, and simmer 20–25 minutes until fork-tender. Drain thoroughly.
- Return potatoes to the pot off heat and mash until smooth (or use a ricer).
- Warm cream and butter, then add gradually to the potatoes while mashing until creamy.
- Stir in cream cheese until silky. Season with salt and pepper and serve hot.
Notes
Short ribs are often sold as chuck short ribs. Choose pieces with good meat-to-fat ratio—too much external fat will require trimming later.
Always start potatoes in cold water and salt the cooking water to avoid bland or lumpy mashed potatoes. Use a potato ricer for the smoothest texture and add warm dairy so the potatoes absorb the fats evenly.
Nutrition
Serving: 2 ribs and potatoes — Calories: 927 kcal (approximation).
Nutrition info is an estimate and should be used as a guide only.
Additional info
Course: Dinner · Cuisine: American