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Short Ribs with Garlic Confit Mashed Potatoes

Deeply tender braised short ribs slow-cooked in a rich red wine and beef stock sauce, served over silky garlic confit mashed potatoes. This show-stopping comfort food dish is perfect for Sunday dinners, holidays, or any time you want to bring something truly special to the table.
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Prep Time 25 minutes
Cook Time 3 hours 5 minutes
Total Time 3 hours 30 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 820 kcal

Equipment

  • Large Dutch oven (5 to 7 quart)
  • Small saucepan
  • Large pot for boiling potatoes
  • Fine mesh strainer
  • Potato masher or ricer

Ingredients
  

For the Short Ribs

  • 3.5 lbs bone-in short ribs English cut, well-marbled
  • 1 cup dry red wine Cabernet Sauvignon or Merlot
  • 2 cups low-sodium beef stock
  • 2 tablespoons tomato paste
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil for searing
  • 1.5 teaspoons kosher salt plus more to taste
  • 1 teaspoon black pepper freshly ground

For the Garlic Confit Mashed Potatoes

  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 1 head garlic cloves peeled, for confit
  • 0.75 cup olive oil for confit, enough to submerge garlic
  • 4 tablespoons unsalted butter cubed, at room temperature
  • 0.5 cup heavy cream warmed
  • 1 teaspoon kosher salt plus more to taste

Instructions
 

  • Preheat your oven to 325 degrees F (165 degrees C). Pat the short ribs completely dry with paper towels on all sides. Season generously with kosher salt and freshly ground black pepper.
  • Heat 1 tablespoon of olive oil in a large Dutch oven over high heat until shimmering and just beginning to smoke. Working in batches to avoid crowding, sear the short ribs for 3 to 4 minutes per side until a deep brown crust forms on all sides. Remove the seared ribs to a plate and set aside.
  • Reduce the heat to medium. Add the diced onion, carrot, and celery to the Dutch oven. Cook, stirring occasionally, for about 5 minutes until the vegetables have softened. Add the minced garlic and tomato paste and stir constantly for 2 minutes until the tomato paste darkens slightly and the garlic is fragrant.
  • Pour in the red wine and scrape up all the browned bits stuck to the bottom of the pot using a wooden spoon. Let the wine simmer for 2 minutes. Pour in the beef stock, then add the thyme sprigs and rosemary. Nestle the seared short ribs back into the pot bone-side up. The liquid should reach roughly halfway up the ribs.
  • Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is completely tender and easily pulls away from the bone when tested with a fork.
  • While the ribs braise, make the garlic confit. Place the peeled garlic cloves in a small saucepan and pour in enough olive oil to fully submerge them. Cook over the lowest possible heat for 45 minutes to 1 hour, until the cloves are lightly golden, completely soft, and mash easily with a spoon. Remove from heat and set aside, reserving the garlic oil.
  • About 30 minutes before the ribs are done, start the mashed potatoes. Place the peeled, cubed Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 18 to 20 minutes until completely tender when pierced with a fork. Drain well, then return the potatoes to the pot over low heat for 1 to 2 minutes to evaporate any remaining moisture.
  • Mash the potatoes with the butter, warm heavy cream, and as many confit garlic cloves as you prefer (start with half the head and adjust to taste). Season with salt and stir until smooth and creamy. Keep warm over low heat with the lid on.
  • When the ribs are done, carefully remove them from the pot and set aside. Remove and discard the thyme and rosemary sprigs. Pour the braising liquid through a fine mesh strainer into a medium saucepan, pressing on the solids to extract all the flavorful juices. Skim the fat from the surface using a spoon. Simmer the strained liquid over medium-high heat for 10 to 15 minutes until it reduces to a glossy, sauce-like consistency. Taste and adjust seasoning with salt and pepper.
  • To serve, spoon a generous mound of garlic confit mashed potatoes into each shallow bowl or onto a plate. Place one or two short ribs on top and ladle the reduced braising sauce over everything. Garnish with fresh thyme sprigs and a small drizzle of the reserved garlic confit oil if desired. Serve immediately.

Notes

For the best sear, make sure the ribs are completely dry before seasoning. Moisture prevents browning. The dish can be made 1 to 2 days in advance and actually improves overnight as the flavors meld. Store ribs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of beef stock. Freeze for up to 3 months. For a slow cooker variation, sear the ribs and build the braising liquid on the stovetop, then cook on low for 7 to 8 hours. Avoid salting heavily at the start since the braising sauce reduces and concentrates significantly.
Keyword braised short ribs, garlic confit, garlic mashed potatoes, short ribs recipe, slow cooked meals