If you are craving a rich, comforting meal that feels like a warm hug on a plate, this Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe is your new best friend. It’s a celebration of tender, fall-off-the-bone meat slowly braised in deep, flavorful red wine sauce, perfectly paired with creamy mashed potatoes and tender broccolini. The luscious sauce soaked into every bite makes this dish utterly irresistible and the ideal centerpiece for any special occasion or weekend treat.
Ingredients You’ll Need
Though this dish carries complex flavors, the ingredient list is refreshingly straightforward. Each component plays a crucial role in building layers of taste, adding texture, or enhancing color to transform simple elements into a show-stopping meal.
- Bone-in beef short ribs (4–5 pieces, 1.2–1.5 kg/2¾–3¼ lb): Choose generously marbled ribs for maximum tenderness and flavor after slow cooking.
- Sea salt flakes (1 tsp): Essential for seasoning and bringing out the natural beef flavors.
- Freshly cracked black pepper (½ tsp plus extra): Adds a subtle kick and aromatic warmth.
- Extra-virgin olive oil (3 tbsp): Needed for a golden sear and to enhance the depth of the braise.
- Onion (1, finely diced): Provides a savory sweetness and base flavor.
- Carrots (2, diced): Adds subtle sweetness and vibrant color.
- Celery stalks (2, finely diced): Gives a gentle aromatic crunch and balance.
- Freshly minced garlic (1 tbsp): Infuses the dish with warm, pungent notes.
- Tomato paste (2 tbsp): Concentrates umami and thickens the sauce.
- Plain (all-purpose) flour (1 tbsp): Helps create a luscious, thickened sauce.
- Red wine (2 cups/500 ml): The heart of the braise, adding richness and depth.
- Beef stock (2½ cups/625 ml): Builds a savory liquid for tenderizing the ribs.
- Thyme sprigs (3, plus extra to serve): Adds fragrant herbal notes that brighten the dish.
- Dried oregano (1 tsp): Brings an earthy, warm aroma.
- Dried bay leaves (2): Impart subtle layers of spice and complexity.
- Freezer-friendly mashed potatoes: Creamy and smooth, the perfect complement soaking up the sauce.
- Steamed broccolini (tenderstem broccoli): Offers a fresh, slightly crisp, green contrast.
How to Make Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
Step 1: Preheat the Oven
Begin by setting the oven temperature to 180°C (350°F) or 160°C (325°F) if you’re using a fan-forced oven. This gentle heat will slowly tenderize the ribs while allowing flavors to mingle beautifully.
Step 2: Season the Beef
Generously sprinkle sea salt flakes and freshly cracked black pepper over the short ribs, making sure every side is seasoned. This simple step is key to unlocking the meat’s full flavor before searing.
Step 3: Sear the Beef
Heat olive oil in a deep, heavy-based ovenproof pan over medium–high heat. Brown the beef ribs in batches for 2–3 minutes on each side until you achieve a stunning golden crust. Setting aside the ribs after searing keeps them ready for the next steps without overcooking.
Step 4: Add the Vegetables
Lower the heat to medium and add diced onion, carrots, celery, and minced garlic to the same pan. Cooking these until tender, about 3–4 minutes, draws out their sweetness and creates an aromatic base for the sauce.
Step 5: Add the Remaining Ingredients
Stir in tomato paste and let it cook for 1–2 minutes to deepen its flavor. Sprinkle in the flour and stir until dissolved, which thickens the sauce. Pour in the red wine and simmer while stirring for 3–4 minutes to reduce slightly and concentrate. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Return the seared ribs to the pan, nestling them so they’re mostly submerged. Bring everything to a gentle simmer before transferring to the oven.
Step 6: Bake
Cover the pan securely with a lid or double layer of foil. Let it braise in the oven for around 3 hours until the beef is fork-tender and pulls apart effortlessly. Halfway through, check on the ribs and turn them if one side looks drier to keep the meat evenly moist.
Step 7: Serve
Finish by serving the succulent short ribs with a hearty scoop of mashed potatoes and steamed broccolini. Spoon the aromatic pan juices over everything to tie all the flavors together, then garnish with fresh thyme leaves and a crack of black pepper for a final flourish.
How to Serve Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
Garnishes
Fresh thyme leaves scattered on top add a fragrant herbal brightness, enhancing the dish’s aroma and appearance. Don’t forget a sprinkle of freshly cracked black pepper right before serving—it adds a subtle spice lift that perfectly balances the richness.
Side Dishes
While creamy mashed potatoes and tender broccolini are classic partners for the Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe, feel free to mix it up with roasted root vegetables or buttered green beans for additional textures and flavors. A crisp green salad can also provide a refreshing contrast to the hearty main.
Creative Ways to Present
For a charming presentation, serve the short ribs atop a bed of creamy mashed potatoes with broccolini artistically arranged alongside. Use the braising liquid as a drizzle or sauce pool around the plate for a restaurant-worthy look. Garnishing the plate with herb sprigs and a light dusting of coarse salt adds a rustic, homey feel that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe store beautifully in the fridge. Transfer any leftovers to an airtight container and consume within 3 to 4 days. The flavors usually deepen overnight, making the dish even more delicious the next day.
Freezing
You can freeze both the braised ribs and mashed potatoes separately for up to 3 months. Make sure to cool everything completely before packaging in freezer-safe containers or heavy-duty bags. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the short ribs slowly on the stovetop over low heat with a splash of beef stock or water to keep the sauce from drying out. The mashed potatoes reheat beautifully in the microwave or on the stove with a bit of butter or cream stirred in to maintain creaminess. Steamed broccolini is best refreshed quickly in a hot pan with a drizzle of olive oil or simply steamed again to keep its vibrant green color and crunch.
FAQs
Can I use a different cut of beef for this recipe?
While bone-in short ribs create the most tender and flavorful braise, you can substitute other cuts like chuck roast or beef shanks. Just adjust the cooking time accordingly and aim for cuts with good marbling for richness.
What type of red wine works best for braising?
A dry, full-bodied wine such as Cabernet Sauvignon, Merlot, or a robust Zinfandel pairs beautifully. Avoid sweet wines, as they can alter the savory profile of the dish. The wine should be something you’d enjoy sipping.
Can I prepare this recipe in a slow cooker instead of the oven?
Absolutely. After searing and assembling the ingredients, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the ribs are tender. This method is hands-off and perfect for busy days.
How do I get the mashed potatoes freezer-friendly?
Use starchy potatoes like Russets, cook them until very soft, then mash with plenty of butter and cream. Cool completely before freezing and reheat gently to keep the texture smooth and creamy.
What’s the best way to steam broccolini?
Trim the ends and steam over boiling water for about 3-5 minutes until bright green and tender-crisp. Avoid overcooking to retain its lovely texture and nutritional benefits.
Final Thoughts
This Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe is one of those dishes that turns any meal into a celebration. The comforting flavors, tender meat, and supple textures combine to create a feast that feels both luxurious and deeply satisfying. I encourage you to give it a go—once you do, it might just become your favorite way to impress family and friends alike. Happy cooking!
Print
Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This Red Wine Braised Short Ribs recipe features tender, succulent beef slow-cooked in a rich red wine and beef stock sauce infused with aromatic herbs and vegetables. Perfectly browned and braised to fall-off-the-bone perfection, these ribs make an elegant and comforting meal served alongside creamy mashed potatoes and steamed broccolini.
Ingredients
Beef and Seasoning
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Sauce Ingredients
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine (preferably dry red wine)
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Sides
- Freezer-friendly Mashed Potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for braising.
- Season the beef: Generously sprinkle the short ribs with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor before cooking.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium-high heat. Brown the short ribs in batches for 2–3 minutes per side until a golden crust forms. Remove the ribs and set them aside on a plate.
- Add the vegetables: Lower the heat to medium and add the finely diced onion, carrots, celery, and minced garlic to the same pan. Cook, stirring frequently, for 3–4 minutes until the vegetables are softened and aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Mix in the plain flour until it dissolves evenly. Pour in the red wine and simmer for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and dried bay leaves, stirring to combine well.
- Return the beef to the pan: Submerge as much of the short ribs as possible in the liquid. Bring the mixture back to a gentle simmer on the stovetop.
- Bake (braise): Cover the pan with a lid or double-layer foil and place in the preheated oven. Braise for about 3 hours, until the beef is tender enough to be pulled apart easily with forks. Check halfway through and turn the ribs if needed to ensure even cooking and moisture.
- Serve: Serve the braised short ribs alongside creamy mashed potatoes and steamed broccolini. Spoon the luscious pan juices over the meat and garnish with extra thyme leaves and freshly cracked black pepper to taste.
Notes
- For best results, choose bone-in short ribs to maximize flavor and tenderness.
- Use a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir for a rich, balanced braising liquid.
- Turning the ribs halfway through braising helps prevent drying and promotes even cooking.
- You can prepare the mashed potatoes and broccolini ahead of time or use your favorite frozen mashed potatoes for convenience.
- Leftovers reheat well and the dish can be frozen for up to 3 months.
