Winter

Slow-Braised Short Ribs with Herb Garlic Mash

 

Winter is the season for hearty, soul-warming meals, and these Slow-Braised Short Ribs deliver big on flavor. Cooked low and slow in a rich broth with garlic, herbs, and a touch of tomato, the meat becomes melt-in-your-mouth tender. Paired with buttery, garlicky mashed potatoes, this dish is pure comfort—perfect for chilly nights and cozy dinners with minimal effort.

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Ingredients:

For the Short Ribs:

• 4 bone-in beef short ribs

• 2 tablespoons olive oil

• Salt & black pepper, to taste

• 1 onion, chopped

• 2 carrots, chopped

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 ½ cups beef stock or broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 1 bay leaf

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For the Herb Garlic Mash:

• 4 large potatoes, peeled and chopped

• 4 tablespoons butter

• ½ cup single cream (or milk)

• 4 cloves roasted garlic (or 2 minced fresh)

• 1 tablespoon chopped parsley

• Salt & black pepper, to taste

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Instructions:

1. Season the short ribs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 3 minutes per side. Remove and set aside.

2. In the same pot, add onions, carrots, and garlic. Cook for 5 minutes until softened. Stir in tomato paste and cook for another minute.

3. Pour in the beef stock, Worcestershire sauce, and smoked paprika, stirring to combine. Add rosemary, thyme, and the bay leaf.

4. Return the short ribs to the pot, cover, and braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours until the meat is fall-apart tender.

5. While the ribs cook, boil the potatoes until fork-tender. Drain, then mash with butter, cream, roasted garlic, salt, pepper, and parsley until smooth and creamy.

6. Spoon the rich, flavorful short ribs over the herb garlic mash and enjoy every comforting bite!

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