I love this beef short ribs meal because it feels like true comfort food. The ribs are rich and tender, the mashed potatoes are creamy and smooth, and the glazed carrots add just the right touch of sweetness. I usually make this dish when I want something hearty and satisfying that feels special.
Why You’ll Love This Recipe
I enjoy this recipe because it’s filling, flavorful, and perfect for a cozy dinner. I like how the slow-cooked short ribs become fall-apart tender while the mashed potatoes soak up all the delicious juices. I also appreciate how the glazed carrots balance the richness of the dish with a bright, slightly sweet flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
beef short ribs
olive oil
onion
garlic
beef broth
tomato paste
fresh thyme or rosemary
salt
black pepper
potatoes
butter
milk or cream
salt
carrots
butter
brown sugar or honey
salt
Directions
I start by preheating the oven to 325°F (165°C). I season the short ribs with salt and pepper. In a large oven-safe pot, I heat olive oil and sear the ribs on all sides until browned, then remove them and set them aside.
In the same pot, I sauté the onion until softened, then add the garlic and tomato paste, cooking briefly. I pour in the beef broth and stir well, then return the short ribs to the pot. I add fresh herbs, cover the pot, and transfer it to the oven. I let the ribs cook slowly for about 2½ to 3 hours until very tender.
While the ribs cook, I prepare the mashed potatoes by boiling the potatoes until fork-tender. I drain them and mash with butter, milk, and salt until smooth and creamy.
For the glazed carrots, I cook the carrots in a skillet with butter, a small amount of water, and brown sugar or honey. I let them simmer until tender and glossy.
I serve the short ribs over the mashed potatoes with the glazed carrots on the side and spoon some of the cooking sauce over the top.
Servings and timing
I usually get about 4 servings from this recipe.
Preparation time: about 25 minutes
Cooking time: 2½ to 3 hours
Total time: approximately 3 hours
Variations
I sometimes add red wine to the short ribs for deeper flavor. I like mixing roasted garlic into the mashed potatoes for extra richness. For the carrots, I occasionally add a pinch of cinnamon or fresh thyme for a subtle twist.
storage/reheating
I store leftovers in airtight containers in the refrigerator for up to 4 days. I reheat the short ribs gently on the stovetop or in the oven with some sauce to keep them moist. I warm the mashed potatoes with a splash of milk and reheat the carrots in a skillet or microwave.
FAQs
Can I make the short ribs ahead of time?
I often make them a day ahead because the flavor improves after resting overnight.
Can I cook short ribs in a slow cooker instead?
I can transfer everything to a slow cooker and cook on low for 7 to 8 hours.
What cut of beef works best for this recipe?
I prefer bone-in beef short ribs because they become especially tender and flavorful.
Can I use Yukon Gold potatoes for the mash?
I like using Yukon Gold potatoes because they make extra creamy mashed potatoes.
How do I know when short ribs are done?
I know they’re ready when the meat is very tender and easily pulls away from the bone.
Conclusion
I keep coming back to this beef short ribs with mashed potatoes and glazed carrots because it’s comforting, classic, and deeply satisfying. I enjoy how every component works together to create a complete, cozy meal that always feels worth the time.
