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Braised Balsamic Short Ribs with Garlic Mashed Potatoes

This comforting dish features tender, slow-braised short ribs infused with a rich, tangy-sweet sauce made from red wine, balsamic vinegar, and brown sugar. The ribs are cooked low and slow until they reach a melt-in-your-mouth texture, complemented by the deep umami of Worcestershire sauce and the subtle citrus notes of orange zest. Served atop creamy garlic mashed potatoes, this dish is a perfect balance of richness and freshness. A staple in modern American cuisine with European influences, it’s ideal for cozy dinners, special occasions, or when you crave a hearty, satisfying meal.

Main | American | European | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Beef Short Ribs | Braised Meat Dish | Dutch Oven | Oven | Pot | Potato Masher | Thermometer | Balsamic Vinegar | Beef | Potato | Red Wine | Braising | Searing | Simmering | Comfort Food | Festive | Slow
Time to complete

Prep

20min

Cook

3h

Wait

0 minutes

Total

3h 20min

Ingredients (Makes 4 servings)
  • 1 tbsp (15 ml) olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 boneless short ribs (6 to 8 oz / 170 to 225 g each)
  • 1 medium onion, chopped (about 1 cup / 150 g)
  • 2 large cloves garlic, smashed
  • ½ cup (120 ml) red wine
  • 2 cups (480 ml) low-sodium beef broth
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) balsamic vinegar
  • 2 tbsp (30 g) brown sugar
  • 2 bay leaves
  • 1 strip orange zest (1 x 3 in / 2.5 x 7.5 cm), white pith removed
  • 2 lb (900 g) red-skin potatoes, peeled and cubed
  • 4 cloves garlic
  • 3 tbsp (45 g) butter
  • ¼ cup (60 ml) milk
  • ½ cup (120 g) sour cream
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 9
  • Protein: 12
  • Carbohydrates: 15
  • Fiber: 2
Directions

Searing the Short Ribs

  • 1. Preheat oven to 325°F (165°C). Heat olive oil in a large Dutch oven over high heat. Season short ribs with salt and pepper. Sear in batches until deeply browned on one side, about 4 minutes. Flip and add onions and garlic, cooking until softened, 2 to 3 minutes.

Building the Braising Liquid

  • 2. Pour in red wine, bringing to a boil and simmering for 1 minute. Add beef broth, Worcestershire sauce, balsamic vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven.

Braising the Short Ribs

  • 3. Cook for 2½ to 3 hours, flipping the ribs once midway, until fork-tender and sauce is rich.

Preparing the Garlic Mashed Potatoes

  • 4. While the ribs cook, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until fork-tender, 20 to 25 minutes. Drain and return to the pot. Add butter, milk, and sour cream. Season with salt and pepper, then mash until smooth.

Finishing and Serving

  • 5. Discard bay leaves and orange zest from the sauce. Adjust seasoning with salt and pepper. Plate mashed potatoes, top with a short rib, and spoon sauce over. Serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Prepare in a slow cooker on low for 6 to 8 hours instead of braising in the oven.

Bold Flavor Enhancements

  • Add a sprig of rosemary or thyme to the braising liquid for herbal depth.

Enhancing Flavor

  • For deeper flavor, marinate the short ribs in red wine, Worcestershire sauce, and balsamic vinegar for several hours before cooking.

Healthier Version

  • Replace sour cream with Greek yogurt and use less butter in the mashed potatoes.

Perfect Mashed Potatoes

  • Use warm milk and butter to ensure smooth, creamy mashed potatoes.

Regional Ingredient Substitutions

  • Use honey instead of brown sugar for a natural sweetness, or substitute red wine with pomegranate juice for a non-alcoholic version.

Serving Suggestions

  • Pair with roasted vegetables or a crisp green salad to balance the richness.