Short Ribs with Brown Butter Mashed Potatoes

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Mary Ann Addis

Mary Ann

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Braised meat is a luxurious meal, and often one of the priciest items on the menu. Don’t let the name create intimidation!  Braising is super simple, with not an enormous amount of steps. The majority of the time is spent on the stovetop, filling your home with the best smell!

Braised short ribs, once cooked in red wine, stock, and balsamic vinegar, will easily fall off the bone. Another inspiration for the dish was the price for short ribs in comparison to streaks or filet mignon. This is an economical dish that feeds several servings. Serve on top of Brown Butter Mashed Potatoes and some oven-roasted carrots.

Want to impress your loved one(s) and fill your belly with utter goodness, these short ribs are your mantra! Enjoy!


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Short Ribs with Brown Butter Mashed Potatoes and Roasted Carrots

Prep Time20 mins
Active Time3 hrs 30 mins
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: American, French
Keyword: braised, dinner, easy, mashed potatoes, short ribs



  • 6 lbs Short ribs
  • Kosher Salt
  • Fresh Cracked Pepper
  • Olive Oil
  • 1 Onion, diced
  • 5 Garlic cloves, chopped
  • 2 tbsp Tomato Paste
  • 2-3 tbsp All-Purpose Flour
  • 1 Bottle of Red Wine (750-ml)
  • ¼ cup Balsamic Vinegar
  • 1 qt Beef Stock
  • 2 Bay Leaves

Brown Butter Mashed Potatoes

  • 3 lbs Yukon Golden Potatoes
  • 1 stick Butter, melted (brown)
  • ½ cup Parmesan
  • ½-¾ cup Heavy cream
  • Kosher Salt
  • Cracked Black Pepper

Roasted Carrots

  • 6-9 Multi-color carrots, or regular orange
  • Olive Oil
  • Kosher salt
  • Cracked Black Pepper


  • Pat the short ribs dry and allow them to sit at room temperature for 20 minutes or so to take the chill off. Season with salt and pepper on all sides. Add the salt and cracked pepper to a plate to coat the short ribs well.
  • Heat a large Dutch oven over medium heat. Add enough olive oil to coat the bottom. When the oil is nice and hot, work in batches to sear the short ribs on all four sides until deeply browned. Transfer the short ribs to a plate to set aside.
  • Add the onions to the beef drippings. Season with a good pinch of salt. Cook until softened and slightly brown. Stir in the garlic and continue to cook for a few seconds. Stir in the tomato paste and flour until well combined. Let cook for another minute or so.
  • Add the wine and balsamic vinegar. Stir well and bring the liquid to a simmer. Cook for 5 minutes. Pour in the beef stock and add the short ribs back to the pot, along with the bay leaves. Bring the liquid to a simmer. Reduce the heat to low and cover the pot, leaving a slight crack to allow steam to escape.
  • Braise the meat for 3 ½ hours. Serve the short ribs & roasted carrots (recipe below) over Brown Butter Whipped Potatoes. Spoon some of the braising liquid over top, and enjoy!

Brown Butter Whipped Potatoes

  • Peel the potatoes and quarter them. Place the potatoes in a large pot and cover with cold water. Add a heaping palmful of salt. Bring the water to a boil. Once boiling, allow the potatoes to cook for about 15 minutes, or until fork-tender.
  • Meantime, melt the butter in a pan over medium heat. Allow the butter to melt. Reduce the heat to medium-low. Cook the butter until browned, stirring often (it should be a rich amber color, not too dark).
  • Once the potatoes are done cooking, drain them in a colander, and return them to the same cooking pot for the water to evaporate. Pass the potatoes through a food mill or ricer fitted with the finest disk into a large bowl.
  • Use either an electric mixer or pass through food mill or ricer fitted.
  • Warm the whipping cream a little, and add to the potatoes. Depending on your thickness preference, eyeball until you get the consistency you desire. Add the grated parmesan, lots of cracked black pepper, and a pinch of salt.
  • Serve the potatoes with a drizzle of brown butter, and lots of freshly cracked black pepper over top.

Roasted Carrots

  • Preheat the oven to 450°. Peel the carrots and place them on a cooking sheet. Drizzle olive oil, and add a good pinch of salt and cracked black pepper. Cook for 20 minutes until slightly charred and blistered.



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