Braised Short Ribs with Mashed Potatoes

Name: Braised Short Ribs with Mashed Potatoes
Prep time: 15 min
Cook time: 130 min
Total time: 145 min
Yield: 4
Ingredients: Beef steak 2.2 lbs; White onions 1; Red wine 1 glass; Balsamic vinegar 3 ½ tbsp; Sage 1 sprig; Rosemary 1 sprig; Extra virgin olive oil to taste; Fine salt to taste; Potatoes 0.75 lb; Butter 3 tbsp; Whole milk 0.167 cup; Fine salt to taste; Chives to taste

it de es fr br

Gluten Free

Difficulty: Average
Prep time: 15 min
Cook time: 2 h 10 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Braised short ribs bring the flavors of Northern Italy right to your table. We're talking tender meat with that rich sauce people rave about for days. In this part of Italy, folks take their time. Really take their time. They let these braised short ribs simmer for hours until they're so soft you barely need a fork. The combo of beef and that dense, glossy sauce—it's moist perfection. Just right with a scoop of mashed potatoes. Really creamy stuff. Seriously good.

The purée here is classic. Super smooth and full of creamy goodness, it balances out the deep taste of the beef. Northern Italians adore this dish, especially in colder months when all you crave is a filling plate of comfort food recipes. It's like a big hug on a plate. It shares vibes with dishes like Bollito and Marubini, often seen at family gatherings and holidays.

And here's the thing, many Italian kitchens add a little red wine to make these beef short ribs recipe stand out, creating a hearty, almost silky sauce that’s way way better than plain gravy. The slow-cooked method? It pulls out all the flavors, so each bite is extra succulent. Some regions even add garlic or a splash of broth—just for fun—and the leftovers? Even better the next day, for real.

Pairing the slow-cooked short ribs with garlic mashed potatoes means you get a forkful that's smooth and just a bit earthy. It is the kind of dish that makes everyone at the table happy. Northern Italians really know how to work with beef. And this dish? It proves it. With its fall-apart texture and deep, savory notes, serving these red wine braised ribs with a side of purée brings a piece of Northern Italian tradition home. Whether it’s a holiday or just a cozy dinner, this meal is sure to please with its comforting and heartwarming flavors.

INGREDIENTS

Beef steak 2.2 lbs (1 kg)

White onions 1

Red wine 1 glass

Balsamic vinegar 3 ½ tbsp (50 ml)

Sage 1 sprig

Rosemary 1 sprig

Extra virgin olive oil to taste

Fine salt to taste

for the mashed potatoes: Potatoes 0.75 lb (300 g); Butter 3 tbsp (40 g); Whole milk 0.167 cup (40 g); Fine salt to taste

for garnish: Chives to taste

Preparation

How to prepare Braised Short Ribs with Mashed Potatoes

To prepare the braised short ribs with mashed potatoes, start with the meat, which requires a long cooking time: salt the short ribs already cut into pieces 1. In a pan, heat a drizzle of olive oil 2, then place the pieces of meat 3.

Sear over high heat 4, then remove the short ribs from the pan and set them aside in a baking dish 5. Peel and slice the onion 6.

In a saucepan, heat another drizzle of oil, add the onion 7 and sauté for 3 minutes over low heat, then deglaze with 1.35 oz of balsamic vinegar 8. Stir to flavor 9.

Put the seared short ribs back in the pot 10 and add the fresh aromatic herbs 11. Deglaze with the red wine 12 and let all the alcohol evaporate.

Pour in a glass of water 13, cover with the lid 14, and cook for an hour and a half over low heat, stirring occasionally. Meanwhile, boil the potatoes in boiling water for about 30-40 minutes, or until they are soft 15.

Press the hot potatoes with the skin through a potato ricer 16, then transfer the puree to a saucepan with the butter 17 and warm milk 18.

Salt and stir with a spoon 19 to obtain a smooth and creamy mashed potatoes 20. Meanwhile, the meat will also be cooked 21.

Remove it from the pot and separate the meat from the bones 22, keeping the cooking juices aside 23. Blend the sauce with an immersion blender 34.

Return the cooking juices to the heat, pour in another 0.34 oz of balsamic vinegar 25, add the reserved meat 26, and let the sauce reduce until thick 27. Adjust the salt if necessary.

Serve on plates with a base of mashed potatoes 28 on which to place the meat pieces 29. Finish by distributing the cooking juices over and adding fresh chopped chives. The braised short ribs with mashed potatoes is ready to be served 30!

Storage

Braised short ribs can be stored in the refrigerator for a couple of days, and you can also freeze it after cooking.

The mashed potatoes can be stored in the refrigerator for 1-2 days at most, keeping it well covered with plastic wrap. Before serving, simply heat it with a little milk. Freezing is not recommended.