The Tastiest Short Ribs and Potatoes Recipe
I was recently scrolling through my phone and stumbled on one dish I made that really stole the spotlight at our family dinners this year—tender short ribs served over creamy mashed potatoes. Talk about delish! It’s a recipe that’s not only rich in flavor, but also one that the entire family can’t get enough of. Right now, besides traveling, my new obsession is trying out different recipes, and this one is definitely a winner. I knew I had to share it with the glow getter gang!
Ingredients for the Short Ribs:
- 3 pounds of bone-in or boneless short ribs
- Olive oil
- Kinders Salt, Pepper, and Garlic seasoning (only $2 here)
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 2 tablespoons tomato paste
- 1 bottle of red wine
- 1 - 2 boxes of beef broth
- Fresh thyme
- Fresh rosemary
- 1 bay leaf
- Parsley for garnish
Ingredients for the Creamy Potatoes:
- 1 pound of potatoes, peeled and cut into chunks
- 1 stick of butter
- Cooking milk (1-2 cans)
- Kinders Salt, Pepper, and Garlic seasoning
- Parmesan cheese (optional)
Directions for the Short Ribs:
1. Season the Ribs: Start by seasoning your short ribs generously with Kinders Salt, Pepper, and Garlic seasoning or something similar.
2. Sear the Ribs: Heat some olive oil in a cast iron skillet over medium-high heat. Sear the short ribs on all sides until they develop a deep, rich color. This step locks in the flavor and creates that perfect crust.
3. Prepare the Base: In a large Dutch oven, heat a bit of olive oil over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté until the vegetables soften and become fragrant. Stir in the tomato paste and mix well.
4. Combine Everything: Transfer the seared short ribs into the Dutch oven with the sautéed vegetables. Pour in the red wine (start with half a bottle) and beef broth (start with one box). The liquid should cover the ribs—if it doesn’t, add more wine and/or broth. Toss in the fresh thyme, rosemary, and a bay leaf.
5. Cook Low and Slow: Cover the Dutch oven and cook in a preheated oven at 325°F for 2.5 hours, or until the short ribs are tender and practically falling off the bone.
Directions for the Creamy Potatoes:
1. Cook the Potatoes: Boil the peeled and chunked potatoes in a large pot of water until they are tender (about 15-20 minutes). Drain the water.
2. Mash the Potatoes: Add butter and a little cooking milk at a time to the drained potatoes. Use a handheld mixer or potato masher to blend until smooth and creamy.
3. Season to Taste: Season the mashed potatoes with Kinders Salt, Pepper, and Garlic seasoning. For extra richness, stir in some Parmesan cheese (optional).
Serving:
Plate the creamy mashed potatoes first and top them with those flavorful short ribs, making sure to spoon some of the delicious sauce over everything. Garnish with fresh parsley for that final touch.
Enjoy! This dish is perfect for a special family dinner or when you want to treat yourself to something comforting and full of flavor. Want something similar? Try this short rib pappardelle recipe here. Happy cooking!
Keep glowing!
Shalyce