Braised beef short ribs are slow-cooked for 3 hours at 325°F in a rich broth with vegetables, herbs, and aromatics until the meat is tender and falling off the bone. Served over creamy homemade mashed potatoes, this American comfort food classic features a deeply flavored vegetable gravy.
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Generously season the beef short ribs on all sides with salt and pepper.
Preheat your oven to 325°F (163°C).
Heat vegetable oil in a large Dutch oven over medium-high heat.
Sear the short ribs in batches, cooking for 3-4 minutes per side until well-browned. Remove from the pot and set aside.
Add the chopped celery, carrots, and onion to the same pot. Sauté for 5-7 minutes until the vegetables have softened.
Add the minced garlic and tomato paste to the vegetables. Stir and cook for about 2 minutes until fragrant.
In a small bowl, whisk together the red wine vinegar and 1 cup of the beef broth.
Pour the vinegar and broth mixture into the pot. Deglaze by scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Return the seared short ribs to the pot.
Add the remaining 3 cups of beef broth, fresh rosemary sprigs, thyme sprigs, and bay leaves.
Bring the liquid to a simmer, then cover the Dutch oven with its lid.
Carefully transfer the covered pot to the preheated oven and bake for 3 hours, or until the meat is tender and falling off the bone.
While the ribs are baking, prepare the mashed potatoes. Place the peeled and quartered potatoes in a pot and add enough chicken broth to cover them.
Bring the potatoes to a boil and cook until fork-tender. Drain well.
In the empty pot, combine the milk, butter, and 1/4 teaspoon of pepper. Warm over low heat until the butter is melted.
Return the cooked potatoes to the pot with the warm milk mixture. Mash or blend until you reach your desired consistency.
Serve the braised short ribs and their vegetable gravy over the creamy mashed potatoes.
Store braised short ribs and gravy refrigerated up to 3 days; reheat gently in a 325°F oven covered until warmed through. Mashed potatoes are best prepared fresh, but can be refrigerated 1 day and reheated with extra milk and butter.
Dutch oven with lid · large pot for mashed potatoes
The short ribs braise in a covered Dutch oven in a 325°F oven for 3 hours until the meat is tender and falling off the bone.
Yes, braised short ribs taste better the next day as the flavors deepen. Cool, refrigerate up to 3 days, then reheat gently in the oven or on the stovetop until warmed through. Prepare mashed potatoes fresh before serving.
Chicken broth or vegetable broth work as substitutes, though beef broth provides the richest, most authentic flavor for this dish.
Yes. After searing the ribs and sautéing the vegetables (steps 1–8), transfer everything to a slow cooker on low for 6–8 hours instead of the 325°F oven for 3 hours.
The meat should be so tender it falls off the bone with minimal effort. At 3 hours in a 325°F oven, the ribs should reach this stage; pierce with a fork to verify.
