Lemon Herb Braised Short Ribs with Garlic Mashed Potatoes

🕒 Prep: 30 min
🔥 Cook: 3 hours
🍽 Serves: 6
★★★★★
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If you’re craving a meal that’s both comforting and elegant, these Lemon Herb Braised Short Ribs with Garlic Mashed Potatoes will hit the spot. With tender, fall-off-the-bone beef and a zesty, aromatic sauce, it’s a dish that feels like a warm hug on a plate. Perfect for impressing guests or simply treating yourself.

Ingredients for Lemon Herb Braised Short Ribs with Garlic Mashed Potatoes

Beef short ribs: These are the star of the dish, providing rich, beefy flavor and a melt-in-your-mouth texture when cooked properly. Olive oil: Used for browning the ribs, adding a subtle depth to the flavor. Onion, garlic, carrots, and celery: These aromatics form the base of the braising liquid, enhancing the overall flavor profile. Beef stock: Adds depth and richness to the sauce. White wine: Provides acidity and complexity, balancing the richness of the beef. Lemon juice and zest: Offer a fresh, bright contrast to the deep flavors. Rosemary and thyme: Infuse the dish with earthy, aromatic notes. Bay leaves: Add a subtle layer of flavor, enhancing the overall aroma. Russet potatoes: Ideal for mashing due to their starchy texture. Milk and butter: Essential for creating creamy, luscious mashed potatoes. Garlic: Adds a savory kick to the potatoes, complementing the beef.

Tips & Tricks

  • Brown the ribs in batches if needed to avoid overcrowding the pan, which can prevent proper browning.
  • For extra creamy potatoes, warm the milk and butter before adding them to the potatoes.
  • If you prefer a thicker sauce, reduce the braising liquid on the stovetop after cooking.

Serving Suggestions

Pair this dish with a simple green salad dressed with a lemon vinaigrette to complement the citrus notes in the ribs. A glass of the same white wine used in cooking would also be a delightful accompaniment.

Frequently Asked Questions

Can I use boneless short ribs?
Yes, but bone-in ribs add more flavor to the dish.
What can I use instead of white wine?
Chicken broth or additional beef stock can substitute for white wine if preferred.

Lemon Herb Braised Short Ribs with Garlic Mashed Potatoes Recipe Walkthrough

Start by preheating your oven to 325°F (165°C). This will ensure it’s hot and ready for the slow braise. Season the short ribs generously with salt and pepper. This initial seasoning is crucial for enhancing the beef's natural flavors.

In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs, browning them on all sides. This step is all about building flavor, so don’t rush it. Once browned, remove the ribs and set them aside.

In the same pot, toss in the onions, garlic, carrots, and celery. Sauté them for about 5 minutes until they’re softened and fragrant. This creates a flavorful base for your braising liquid.

Pour in the white wine, using a wooden spoon to scrape up any browned bits stuck to the pot. These bits are flavor gold! Then add the beef stock, lemon juice, lemon zest, rosemary, thyme, and bay leaves. Give it a good stir to combine everything.

Return the ribs to the pot, nestling them into the liquid. Cover the pot and transfer it to your preheated oven. Let them braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

While the ribs are braising, prepare the garlic mashed potatoes. Boil the russet potatoes in a large pot of salted water until they’re tender. Drain them and return to the pot. Add the milk, butter, garlic, and a pinch of salt. Mash until smooth and creamy.

To serve, place a generous scoop of mashed potatoes on a plate and top with the braised short ribs. Drizzle with some of the flavorful braising liquid for an extra touch.

Why You'll Love This Recipe

  • Deep, rich flavors with a bright lemon twist.
  • Perfectly tender meat that practically melts in your mouth.
  • Garlic mashed potatoes that are creamy and savory.
  • Uses common ingredients but delivers a gourmet experience.
  • Ideal for cozy nights or special occasions.

Ingredients

4 lbs bone-in beef short ribs
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 cups beef stock
1 cup dry white wine
Juice and zest of 2 lemons
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
2 lbs russet potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
4 cloves garlic, minced
Salt to taste

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper.
3. In a large Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
4. In the same pot, add onions, garlic, carrots, and celery. Sauté for about 5 minutes until softened.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot.
6. Add beef stock, lemon juice, lemon zest, rosemary, thyme, and bay leaves. Stir to combine.
7. Return the short ribs to the pot, cover, and transfer to the oven.
8. Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.
9. Meanwhile, prepare the garlic mashed potatoes: Boil the potatoes until tender.
10. Drain the potatoes and return them to the pot. Add milk, butter, garlic, and salt. Mash until smooth and creamy.
11. Serve the short ribs over a bed of garlic mashed potatoes, drizzling with the braising liquid.

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