Beef Short Ribs with Onion Gravy and Mashed Potatoes
Servings: 4
Prep Time: 25 minutes
Cook Time: 2½ to 3 hours
Total Time: ~3 hours
Ingredients:
For the Short Ribs:
- 2.5–3 lbs (1.2–1.4 kg) bone-in beef short ribs
- Salt & black pepper
- 2 tbsp flour (for dredging)
- 2 tbsp oil (olive or vegetable)
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups (480ml) beef broth
- 1 cup (240ml) red wine (or more broth if preferred)
- 2 sprigs fresh thyme or 1 tsp dried
- 1 bay leaf
For the Mashed Potatoes:
- 2 lbs (900g) potatoes, peeled and cut in chunks
- ½ cup (120ml) milk or cream
- ¼ cup (60g) butter
- Salt and pepper to taste
Instructions:
Step 1: Brown the Short Ribs
- Preheat oven to 325°F (160°C).
- Season ribs generously with salt and pepper and dust lightly with flour.
- Heat oil in a Dutch oven or heavy pot. Sear ribs on all sides until browned (about 2–3 min per side). Remove and set aside.
Step 2: Caramelize the Onions
- In the same pot, add a bit more oil if needed.
- Add sliced onions and cook over medium heat until golden and softened (10–15 min).
- Add garlic, tomato paste, and stir for 1–2 minutes.
Step 3: Deglaze and Braise
- Add wine (or broth) to deglaze the pot, scraping up browned bits.
- Stir in Worcestershire sauce, broth, thyme, and bay leaf.
- Return ribs to the pot. Liquid should come halfway up the ribs.
- Bring to a simmer, cover, and bake for 2½ to 3 hours, until the meat is tender and falling off the bone.
Step 4: Make the Mashed Potatoes
- Boil potatoes in salted water until fork-tender (15–20 min).
- Drain, add butter, warm milk, salt, and pepper.
- Mash until smooth and creamy.
Step 5: Serve
- Remove ribs and discard thyme stems & bay leaf.
- Skim fat from gravy and simmer it uncovered to thicken if needed.
- Serve ribs over mashed potatoes, generously spooned with onion gravy.
Optional Sides:
- Roasted carrots or green beans
- Buttered peas
- Warm crusty bread to mop up extra gravy
ENJOY