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Beef Short Ribs with Mashed Potatoes & Glazed Carrots

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A classic comfort food meal featuring slow-braised beef short ribs served over creamy mashed potatoes with sweet, buttery glazed carrots on the side.

Ingredients

  • 3 lb beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lb potatoes, peeled and chopped
  • 4 tablespoons butter (for potatoes)
  • 1/2 cup milk or cream
  • 1 teaspoon salt (for potatoes)
  • 1 lb carrots, peeled and sliced
  • 2 tablespoons butter (for carrots)
  • 1 tablespoon brown sugar or honey
  • 1/4 teaspoon salt (for carrots)

Instructions

  1. Preheat the oven to 325°F (165°C). Season the beef short ribs with salt and black pepper.
  2. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until well browned, then remove and set aside.
  3. In the same pot, sauté the chopped onion until softened. Add garlic and tomato paste and cook for 1 minute.
  4. Pour in the beef broth and stir to combine. Return the short ribs to the pot and add fresh herbs.
  5. Cover the pot and transfer to the oven. Cook for 2½ to 3 hours, until the meat is very tender.
  6. Meanwhile, boil the potatoes in salted water until fork-tender. Drain and mash with butter, milk or cream, and salt until smooth.
  7. For the glazed carrots, add carrots, butter, brown sugar or honey, salt, and a small splash of water to a skillet. Simmer until tender and glossy.
  8. Serve the short ribs over mashed potatoes with glazed carrots on the side. Spoon cooking sauce over the ribs before serving.

Notes

  • Bone-in short ribs provide the best flavor and tenderness.
  • Short ribs taste even better when made a day ahead.
  • Add red wine to the braising liquid for deeper flavor if desired.

Nutrition

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