This tender braised beef short ribs recipe is the ultimate comfort food, served with creamy mashed potatoes for a hearty and satisfying meal.
I first made these braised short ribs on a chilly evening, and the rich, savory aroma filled my kitchen with warmth. The slow-cooked beef becomes fall-apart tender, while the mashed potatoes are buttery and smooth, a perfect pairing.
Whether it’s a special occasion or a cozy family dinner, this dish feels like a big, warm hug on a plate.
What’s Inside This Recipe?
My Take On Tender Braised Beef Short Ribs
There’s something magical about slow-cooked meals, isn’t there? These braised beef short ribs are one of my go-to recipes when I want to create a meal that’s both elegant and comforting.
- The hearty flavors remind me of classic Sunday roasts, but with a modern, paleo-friendly twist if you prefer.
- What I love most about this recipe is how adaptable it is. You can use bone-in or boneless short ribs depending on what you have on hand.
- While I pair them with creamy mashed potatoes here, you could easily swap in cauliflower mash for a paleo-friendly option or even serve the ribs over roasted vegetables.
- The braising process creates a rich, savory sauce that’s perfect for drizzling over everything on your plate. Trust me, your family will be scraping their plates clean!
Ingredients
For the braised beef short ribs:
- 4 pounds beef short ribs (bone-in or boneless)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups beef broth (or bone broth for added nutrients)
- 1 cup dry red wine (optional, or substitute with more beef broth)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the creamy mashed potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup heavy cream (or coconut milk for a paleo option)
- 4 tablespoons unsalted butter (or ghee for paleo)
- Salt and pepper to taste
Special tools: Dutch oven or large oven-safe pot with a lid
How to Make Tender Braised Beef Short Ribs
Cooking this dish may take time, but the steps are simple, and the results are so worth it. Let’s dive in together!
Season and sear the short ribs
Pat the short ribs dry with paper towels, then season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.
Sear the short ribs on all sides until browned, about 2–3 minutes per side. This step adds so much flavor! Once browned, remove the ribs and set them aside.
Cook the vegetables
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Deglaze the pot
Pour in the beef broth and scrape up any browned bits from the bottom of the pot—this is where all the flavor lives! Let the beef broth simmer for 2–3 minutes to reduce slightly.
Add the liquid and herbs
Return the short ribs to the pot, nestling them into the vegetables. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the rosemary, thyme, and bay leaves.
Braise in the oven
Cover the pot with a lid and transfer it to a preheated 325°F oven. Let the ribs braise for 2.5 to 3 hours, turning them once halfway through. The meat is done when it’s fall-apart tender and infused with the rich flavors of the sauce.
Make the mashed potatoes
While the ribs finish cooking, boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash the potatoes, then stir in the heavy cream, butter, salt, and pepper. For a paleo-friendly version, swap the dairy with coconut milk and ghee.
Assemble and serve
Serve the tender short ribs over a generous scoop of mashed potatoes. Spoon the rich braising sauce over the top for the final touch. Garnish with fresh herbs if you’d like, and enjoy!
How to Serve Your Braised Beef Short Ribs
These short ribs are perfect as the centerpiece of a cozy dinner.
- Pair them with creamy mashed potatoes or go lighter with a side of roasted vegetables, like Brussels sprouts or green beans.
- For a paleo twist, cauliflower mash or sweet potato purée works wonderfully.
- To elevate the meal, serve with a simple green salad dressed in a tangy vinaigrette to balance the richness.
- If you’re feeling fancy, a glass of apple cider for a refreshing paleo-friendly cocktail (like sparkling water with lime and mint) makes a great pairing.
Storing and Enjoying Leftovers
- Leftovers? Lucky you! To store, transfer the short ribs and sauce to an airtight container and refrigerate for up to 4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- When reheating, warm the ribs gently on the stovetop over low heat or in the oven at 300°F until heated through. Add a splash of beef broth to keep the sauce from drying out.
Top Tips for Customizing Your Braised Beef Short Ribs
- For a paleo-friendly version, skip the beef broth and use bone broth. Swap the mashed potatoes with cauliflower mash or roasted root vegetables.
- Want extra flavor? Add a teaspoon of smoked paprika or a pinch of red pepper flakes to the braising liquid.
- If you’re short on time, use boneless short ribs, which cook slightly faster and are easier to portion.
Experiment with different herbs like sage or parsley for a unique twist.
Your Questions About Braised Beef Short Ribs Answered
Can I make this recipe in a slow cooker?
Absolutely! After searing the short ribs and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6–8 hours or until the meat is tender.
What can I use instead of beef broth?
If you prefer not to use beef broth, simply replace it with an equal amount of unsweetened apple cider for a touch of sweetness.
Can I make this recipe paleo?
Yes! Use bone broth instead of beef broth and coconut milk and ghee for the mashed potatoes. Serve with paleo-friendly sides like cauliflower mash or roasted vegetables.
What’s the best cut of beef for this recipe?
Bone-in short ribs are traditional, but boneless short ribs work just as well and may cook a bit faster.
Can I prepare this dish ahead of time?
Yes! Braised short ribs taste even better the next day as the flavors deepen. Simply reheat gently before serving.
Try These Tender Short Ribs Today
I hope you’ll give this recipe a try, it’s one of those dishes that feels like a warm hug, whether you’re serving it for a holiday or a cozy family dinner. Let me know how it turns out for you! Leave a comment, share your tips, or tag me on social media if you make it.
If you’re looking for more comforting recipes, check out my other favorites like Paleo Beef Barbacoa or a hearty Cube Steak – Easy Tender Beef Recipe.
Happy cooking!
Tender Braised Beef Short Ribs with Creamy Mashed Potatoes
Ingredients
For the braised beef short ribs:
- 4 pounds beef short ribs bone-in or boneless
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups beef broth or bone broth for added nutrients
- 1 cup dry red wine optional, or substitute with more beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
For the creamy mashed potatoes:
- 2 pounds Yukon Gold potatoes peeled and cubed
- 1/2 cup heavy cream or coconut milk for a paleo option
- 4 tablespoons unsalted butter or ghee for paleo
- Salt and pepper to taste
Instructions
Season and sear the short ribs
- Pat the short ribs dry with paper towels, then season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 2–3 minutes per side. This step adds so much flavor! Once browned, remove the ribs and set them aside.
Cook the vegetables
- In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Deglaze the pot
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot—this is where all the flavor lives! Let the beef broth simmer for 2–3 minutes to reduce slightly.
Add the liquid and herbs
- Return the short ribs to the pot, nestling them into the vegetables. Pour in the beef broth, ensuring the ribs are mostly submerged. Add the rosemary, thyme, and bay leaves.
Braise in the oven
- Cover the pot with a lid and transfer it to a preheated 325°F oven. Let the ribs braise for 2.5 to 3 hours, turning them once halfway through. The meat is done when it’s fall-apart tender and infused with the rich flavors of the sauce.
Make the mashed potatoes
- While the ribs finish cooking, boil the cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash the potatoes, then stir in the heavy cream, butter, salt, and pepper. For a paleo-friendly version, swap the dairy with coconut milk and ghee.
Assemble and serve
- Serve the tender short ribs over a generous scoop of mashed potatoes. Spoon the rich braising sauce over the top for the final touch. Garnish with fresh herbs if you’d like, and enjoy!
