FREE DINNER EBOOK! Get your copy!

Braised Short Ribs with Garlic Mash Simple Comfort Food

by on September 29, 2025

WANT TO SAVE THIS RECIPE?

Looking for a cozy meal that’s simple yet bursting with flavor? I’ve got just the thing! This Slow Cooker Braised Short Ribs with Garlic Mash transforms tender beef and buttery potatoes into the ultimate comfort food. As the aromas fill your kitchen, you’ll wonder how something so easy can taste so good. Ready to dive in? Let’s get started on this heartwarming dish!

- 3 pounds beef short ribs - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced (plus more for mashing) - 2 carrots, diced - 2 celery stalks, diced - 2 cups beef broth - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - 2 pounds potatoes, peeled and cut into chunks - ½ cup milk - 4 tablespoons unsalted butter - Fresh parsley, chopped (for garnish) Gathering all the right ingredients is key. Start with the beef short ribs. Look for good quality meat for the best flavor. Olive oil gives a nice sear to the ribs. Next, you need some veggies. The onion adds sweetness, while garlic gives that wonderful aroma. Carrots and celery add depth to the dish. Don't forget the seasonings! Beef broth will keep the ribs moist. Thyme and smoked paprika bring out rich flavors. You can adjust salt and pepper to your taste. For the garlic mash, gather potatoes, milk, and butter. These will create a creamy base for the ribs. Fresh parsley adds a touch of color at the end. With everything ready, you will create a dish that warms the heart and soul. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the 3 pounds of beef short ribs with salt and pepper on all sides. When the oil shimmers, add the ribs. Sear each rib for about 3-4 minutes until they are golden brown. Once done, transfer the ribs to the slow cooker. In the same skillet, add 1 large chopped onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these for 5-7 minutes. Stir often until the onions soften and turn translucent. After this, add the vegetable mixture to the slow cooker, spreading it evenly over the ribs. Next, gently pour 2 cups of beef broth over the ribs and vegetables in the slow cooker. Sprinkle 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika on top. Use a spoon to stir gently, mixing the spices and liquids with the meat and veggies. Cover the slow cooker with its lid. Set it to cook on low for about 8 hours or on high for 4-5 hours. This slow cooking helps the beef become very tender. You will know it’s ready when the meat pulls apart easily with a fork. About 30 minutes before serving, bring a large pot of salted water to boil. Add 2 pounds of peeled and chopped potatoes. Cook them for about 15-20 minutes until they are fork-tender. Once done, drain the potatoes and return them to the pot. To the drained potatoes, mix in the minced garlic, ½ cup of milk, and 4 tablespoons of unsalted butter. Mash until creamy and smooth. Season with salt and pepper to taste. When the ribs are ready, serve each rib on a scoop of garlic mash. Drizzle with some of the tasty braising liquid from the slow cooker for extra flavor. Finally, garnish with freshly chopped parsley for a nice touch. - Sear the ribs well to boost flavor. Start with hot oil to get a nice crust. - Season the meat generously with salt and pepper. This step adds depth to your dish. When I sear the ribs, I take my time. A good sear means a rich taste. I love the golden-brown color that forms. It makes the ribs look great and taste even better. - Use warm milk for a smoother mash. This small step makes a big difference in texture. - Adjust the garlic based on your taste. More garlic gives a stronger flavor, which I enjoy. For the garlic mash, I always mash the potatoes while they are hot. It helps them blend better with the milk and butter. I like to add just the right amount of garlic to match my mood. - Avoid overfilling the slow cooker. It helps the food cook evenly and safely. - Check the internal temperature of the ribs. They should be tender and reach at least 190°F for the best texture. With the slow cooker, I like to set it up and forget it. Just make sure to check it once in a while. This way, you can enjoy a great meal without too much fuss. {{image_4}} You can change up the garnish for your dish. Instead of parsley, try using chives or green onions. Both options add a fresh look and taste. You might also sprinkle cheese on top. Cheese adds a layer of richness that is hard to resist. If you want a quicker option, use an Instant Pot. It cooks the ribs faster while keeping them tender and juicy. If you don’t have a slow cooker, you can oven-braise the ribs. Just place them in a Dutch oven with the same ingredients and cook at a low temperature. This method gives great flavor, too. To add depth to the taste, consider using red wine or balsamic vinegar. Both ingredients enhance the sauce and make it richer. You can also play with different spice blends to find your favorite. A hint of cumin or a dash of chili powder can bring new life to the dish. Don't hesitate to get creative and adjust the flavors to your liking! To keep your braised short ribs fresh, place them in an airtight container. Make sure the lid is tight. This helps keep the meat juicy. Store your garlic mashed potatoes in a separate container. This prevents them from getting soggy. You can freeze braised ribs with sauce. They last for up to 3 months. Just pack them in a freezer-safe container. For the mashed potatoes, you can also freeze them. This gives you quick sides later. When it’s time to eat, reheat in the microwave or on the stovetop. Stir often to heat evenly. For the mashed potatoes, add a splash of milk. This helps bring back their creamy texture. Enjoy your meal again, just like the first time! Yes, you can braise short ribs on the stovetop or in the oven. For stovetop braising, sear the ribs in a heavy pot. Then, add your veggies, broth, and spices. Cover the pot and cook on low heat for about 3 hours. For oven braising, sear the ribs in an oven-safe pot, add the ingredients, and cover. Bake in a preheated oven at 325°F for 2.5 to 3 hours. Both methods yield tender, flavorful ribs. To lighten the garlic mash, swap out regular potatoes for cauliflower. Steam the cauliflower instead of boiling. Blend it with garlic, a splash of low-fat milk, and a little olive oil. You can also reduce the butter and use Greek yogurt for creaminess. This will keep the mash delicious but lower in calories. Braised short ribs pair well with many sides. Here are some great options: - Roasted vegetables for color and texture. - A simple green salad to add freshness. - Creamy polenta for a smooth, comforting side. - Steamed green beans for a crisp bite. These sides will complement the rich flavors of the ribs. You can store leftovers in the fridge for up to 3 days. Make sure to place the ribs and garlic mash in airtight containers. If you want to keep them longer, freeze them. When stored properly, the ribs can last up to 3 months in the freezer. Always reheat until hot before serving. This blog post covered a delicious recipe for braised short ribs and creamy garlic mash. We discussed the key ingredients, step-by-step instructions, and helpful tips to get it just right. Remember to sear the ribs well for deep flavor and test your mash for creaminess. You can also try different spices or cooking methods to make the dish your own. Enjoy your meal, and don’t forget to share your twists! Cooking should be fun, and I hope you find joy in making this dish.

Ingredients

Main Ingredients

– 3 pounds beef short ribs

– 2 tablespoons olive oil

Vegetables

– 1 large onion, finely chopped

– 4 cloves garlic, minced (plus more for mashing)

– 2 carrots, diced

– 2 celery stalks, diced

Seasonings and Broth

– 2 cups beef broth

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper, to taste

Garlic Mash Ingredients

– 2 pounds potatoes, peeled and cut into chunks

– ½ cup milk

– 4 tablespoons unsalted butter

– Fresh parsley, chopped (for garnish)

Gathering all the right ingredients is key. Start with the beef short ribs. Look for good quality meat for the best flavor. Olive oil gives a nice sear to the ribs.

Next, you need some veggies. The onion adds sweetness, while garlic gives that wonderful aroma. Carrots and celery add depth to the dish.

Don’t forget the seasonings! Beef broth will keep the ribs moist. Thyme and smoked paprika bring out rich flavors. You can adjust salt and pepper to your taste.

For the garlic mash, gather potatoes, milk, and butter. These will create a creamy base for the ribs. Fresh parsley adds a touch of color at the end.

With everything ready, you will create a dish that warms the heart and soul.

Step-by-Step Instructions

Preparing the Ribs

First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the 3 pounds of beef short ribs with salt and pepper on all sides. When the oil shimmers, add the ribs. Sear each rib for about 3-4 minutes until they are golden brown. Once done, transfer the ribs to the slow cooker.

Sautéing the Vegetables

In the same skillet, add 1 large chopped onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these for 5-7 minutes. Stir often until the onions soften and turn translucent. After this, add the vegetable mixture to the slow cooker, spreading it evenly over the ribs.

Adding Broth and Seasoning

Next, gently pour 2 cups of beef broth over the ribs and vegetables in the slow cooker. Sprinkle 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika on top. Use a spoon to stir gently, mixing the spices and liquids with the meat and veggies.

Slow Cooking Process

Cover the slow cooker with its lid. Set it to cook on low for about 8 hours or on high for 4-5 hours. This slow cooking helps the beef become very tender. You will know it’s ready when the meat pulls apart easily with a fork.

Making Garlic Mash Potatoes

About 30 minutes before serving, bring a large pot of salted water to boil. Add 2 pounds of peeled and chopped potatoes. Cook them for about 15-20 minutes until they are fork-tender. Once done, drain the potatoes and return them to the pot.

Final Assembly

To the drained potatoes, mix in the minced garlic, ½ cup of milk, and 4 tablespoons of unsalted butter. Mash until creamy and smooth. Season with salt and pepper to taste. When the ribs are ready, serve each rib on a scoop of garlic mash. Drizzle with some of the tasty braising liquid from the slow cooker for extra flavor. Finally, garnish with freshly chopped parsley for a nice touch.

Tips & Tricks

Tips for Perfectly Braised Ribs

– Sear the ribs well to boost flavor. Start with hot oil to get a nice crust.

– Season the meat generously with salt and pepper. This step adds depth to your dish.

When I sear the ribs, I take my time. A good sear means a rich taste. I love the golden-brown color that forms. It makes the ribs look great and taste even better.

Achieving Creamy Garlic Mash

– Use warm milk for a smoother mash. This small step makes a big difference in texture.

– Adjust the garlic based on your taste. More garlic gives a stronger flavor, which I enjoy.

For the garlic mash, I always mash the potatoes while they are hot. It helps them blend better with the milk and butter. I like to add just the right amount of garlic to match my mood.

Slow Cooker Usage Tips

– Avoid overfilling the slow cooker. It helps the food cook evenly and safely.

– Check the internal temperature of the ribs. They should be tender and reach at least 190°F for the best texture.

With the slow cooker, I like to set it up and forget it. Just make sure to check it once in a while. This way, you can enjoy a great meal without too much fuss.

Variations

Alternative Garnishes

You can change up the garnish for your dish. Instead of parsley, try using chives or green onions. Both options add a fresh look and taste. You might also sprinkle cheese on top. Cheese adds a layer of richness that is hard to resist.

Different Cooking Techniques

If you want a quicker option, use an Instant Pot. It cooks the ribs faster while keeping them tender and juicy. If you don’t have a slow cooker, you can oven-braise the ribs. Just place them in a Dutch oven with the same ingredients and cook at a low temperature. This method gives great flavor, too.

Flavor Variations

To add depth to the taste, consider using red wine or balsamic vinegar. Both ingredients enhance the sauce and make it richer. You can also play with different spice blends to find your favorite. A hint of cumin or a dash of chili powder can bring new life to the dish. Don’t hesitate to get creative and adjust the flavors to your liking!

Storage Info

Storing Leftovers

To keep your braised short ribs fresh, place them in an airtight container. Make sure the lid is tight. This helps keep the meat juicy. Store your garlic mashed potatoes in a separate container. This prevents them from getting soggy.

Freezing Instructions

You can freeze braised ribs with sauce. They last for up to 3 months. Just pack them in a freezer-safe container. For the mashed potatoes, you can also freeze them. This gives you quick sides later.

Reheating Tips

When it’s time to eat, reheat in the microwave or on the stovetop. Stir often to heat evenly. For the mashed potatoes, add a splash of milk. This helps bring back their creamy texture. Enjoy your meal again, just like the first time!

FAQs

Can I make this recipe without a slow cooker?

Yes, you can braise short ribs on the stovetop or in the oven. For stovetop braising, sear the ribs in a heavy pot. Then, add your veggies, broth, and spices. Cover the pot and cook on low heat for about 3 hours. For oven braising, sear the ribs in an oven-safe pot, add the ingredients, and cover. Bake in a preheated oven at 325°F for 2.5 to 3 hours. Both methods yield tender, flavorful ribs.

How can I make the garlic mash healthier?

To lighten the garlic mash, swap out regular potatoes for cauliflower. Steam the cauliflower instead of boiling. Blend it with garlic, a splash of low-fat milk, and a little olive oil. You can also reduce the butter and use Greek yogurt for creaminess. This will keep the mash delicious but lower in calories.

What can I serve with braised short ribs?

Braised short ribs pair well with many sides. Here are some great options:

– Roasted vegetables for color and texture.

– A simple green salad to add freshness.

– Creamy polenta for a smooth, comforting side.

– Steamed green beans for a crisp bite.

These sides will complement the rich flavors of the ribs.

How long can I store leftovers in the fridge?

You can store leftovers in the fridge for up to 3 days. Make sure to place the ribs and garlic mash in airtight containers. If you want to keep them longer, freeze them. When stored properly, the ribs can last up to 3 months in the freezer. Always reheat until hot before serving.

This blog post covered a delicious recipe for braised short ribs and creamy garlic mash. We discussed the key ingredients, step-by-step instructions, and helpful tips to get it just right. Remember to sear the ribs well for deep flavor and test your mash for creaminess. You can also try different spices or cooking methods to make the dish your own. Enjoy your meal, and don’t forget to share your twists! Cooking should be fun, and I hope you find joy in making this dish.

- 3 pounds beef short ribs - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced (plus more for mashing) - 2 carrots, diced - 2 celery stalks, diced - 2 cups beef broth - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper, to taste - 2 pounds potatoes, peeled and cut into chunks - ½ cup milk - 4 tablespoons unsalted butter - Fresh parsley, chopped (for garnish) Gathering all the right ingredients is key. Start with the beef short ribs. Look for good quality meat for the best flavor. Olive oil gives a nice sear to the ribs. Next, you need some veggies. The onion adds sweetness, while garlic gives that wonderful aroma. Carrots and celery add depth to the dish. Don't forget the seasonings! Beef broth will keep the ribs moist. Thyme and smoked paprika bring out rich flavors. You can adjust salt and pepper to your taste. For the garlic mash, gather potatoes, milk, and butter. These will create a creamy base for the ribs. Fresh parsley adds a touch of color at the end. With everything ready, you will create a dish that warms the heart and soul. First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the 3 pounds of beef short ribs with salt and pepper on all sides. When the oil shimmers, add the ribs. Sear each rib for about 3-4 minutes until they are golden brown. Once done, transfer the ribs to the slow cooker. In the same skillet, add 1 large chopped onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook these for 5-7 minutes. Stir often until the onions soften and turn translucent. After this, add the vegetable mixture to the slow cooker, spreading it evenly over the ribs. Next, gently pour 2 cups of beef broth over the ribs and vegetables in the slow cooker. Sprinkle 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika on top. Use a spoon to stir gently, mixing the spices and liquids with the meat and veggies. Cover the slow cooker with its lid. Set it to cook on low for about 8 hours or on high for 4-5 hours. This slow cooking helps the beef become very tender. You will know it’s ready when the meat pulls apart easily with a fork. About 30 minutes before serving, bring a large pot of salted water to boil. Add 2 pounds of peeled and chopped potatoes. Cook them for about 15-20 minutes until they are fork-tender. Once done, drain the potatoes and return them to the pot. To the drained potatoes, mix in the minced garlic, ½ cup of milk, and 4 tablespoons of unsalted butter. Mash until creamy and smooth. Season with salt and pepper to taste. When the ribs are ready, serve each rib on a scoop of garlic mash. Drizzle with some of the tasty braising liquid from the slow cooker for extra flavor. Finally, garnish with freshly chopped parsley for a nice touch. - Sear the ribs well to boost flavor. Start with hot oil to get a nice crust. - Season the meat generously with salt and pepper. This step adds depth to your dish. When I sear the ribs, I take my time. A good sear means a rich taste. I love the golden-brown color that forms. It makes the ribs look great and taste even better. - Use warm milk for a smoother mash. This small step makes a big difference in texture. - Adjust the garlic based on your taste. More garlic gives a stronger flavor, which I enjoy. For the garlic mash, I always mash the potatoes while they are hot. It helps them blend better with the milk and butter. I like to add just the right amount of garlic to match my mood. - Avoid overfilling the slow cooker. It helps the food cook evenly and safely. - Check the internal temperature of the ribs. They should be tender and reach at least 190°F for the best texture. With the slow cooker, I like to set it up and forget it. Just make sure to check it once in a while. This way, you can enjoy a great meal without too much fuss. {{image_4}} You can change up the garnish for your dish. Instead of parsley, try using chives or green onions. Both options add a fresh look and taste. You might also sprinkle cheese on top. Cheese adds a layer of richness that is hard to resist. If you want a quicker option, use an Instant Pot. It cooks the ribs faster while keeping them tender and juicy. If you don’t have a slow cooker, you can oven-braise the ribs. Just place them in a Dutch oven with the same ingredients and cook at a low temperature. This method gives great flavor, too. To add depth to the taste, consider using red wine or balsamic vinegar. Both ingredients enhance the sauce and make it richer. You can also play with different spice blends to find your favorite. A hint of cumin or a dash of chili powder can bring new life to the dish. Don't hesitate to get creative and adjust the flavors to your liking! To keep your braised short ribs fresh, place them in an airtight container. Make sure the lid is tight. This helps keep the meat juicy. Store your garlic mashed potatoes in a separate container. This prevents them from getting soggy. You can freeze braised ribs with sauce. They last for up to 3 months. Just pack them in a freezer-safe container. For the mashed potatoes, you can also freeze them. This gives you quick sides later. When it’s time to eat, reheat in the microwave or on the stovetop. Stir often to heat evenly. For the mashed potatoes, add a splash of milk. This helps bring back their creamy texture. Enjoy your meal again, just like the first time! Yes, you can braise short ribs on the stovetop or in the oven. For stovetop braising, sear the ribs in a heavy pot. Then, add your veggies, broth, and spices. Cover the pot and cook on low heat for about 3 hours. For oven braising, sear the ribs in an oven-safe pot, add the ingredients, and cover. Bake in a preheated oven at 325°F for 2.5 to 3 hours. Both methods yield tender, flavorful ribs. To lighten the garlic mash, swap out regular potatoes for cauliflower. Steam the cauliflower instead of boiling. Blend it with garlic, a splash of low-fat milk, and a little olive oil. You can also reduce the butter and use Greek yogurt for creaminess. This will keep the mash delicious but lower in calories. Braised short ribs pair well with many sides. Here are some great options: - Roasted vegetables for color and texture. - A simple green salad to add freshness. - Creamy polenta for a smooth, comforting side. - Steamed green beans for a crisp bite. These sides will complement the rich flavors of the ribs. You can store leftovers in the fridge for up to 3 days. Make sure to place the ribs and garlic mash in airtight containers. If you want to keep them longer, freeze them. When stored properly, the ribs can last up to 3 months in the freezer. Always reheat until hot before serving. This blog post covered a delicious recipe for braised short ribs and creamy garlic mash. We discussed the key ingredients, step-by-step instructions, and helpful tips to get it just right. Remember to sear the ribs well for deep flavor and test your mash for creaminess. You can also try different spices or cooking methods to make the dish your own. Enjoy your meal, and don’t forget to share your twists! Cooking should be fun, and I hope you find joy in making this dish.

Braised Short Ribs with Garlic Mash (Slow Cooker)

Indulge in the rich flavors of savory slow-cooked braised short ribs paired with creamy garlic mash! This delicious recipe features tender beef short ribs simmered to perfection, served atop velvety mashed potatoes infused with roasted garlic. It's the ultimate comfort food that's sure to impress. Click through for the full recipe and elevate your dinner game! #SlowCookerRecipes #ComfortFood #BeefShortRibs #SavoryDishes
Print Recipe Pin Recipe

Ingredients
  

3 pounds beef short ribs

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced (plus more for mashing)

2 carrots, diced

2 celery stalks, diced

2 cups beef broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 pounds potatoes, peeled and cut into chunks

½ cup milk

4 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat. Generously season the short ribs with salt and pepper on all sides. Once the oil is shimmering, add the ribs to the skillet. Sear each rib for approximately 3-4 minutes, or until they develop a deep golden-brown crust. Once browned, transfer the ribs to a slow cooker.

    Sauté the Vegetables: In the same skillet, add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the onions are soft and translucent. Once done, add the sautéed mixture to the slow cooker, spreading it evenly over the ribs.

      Add the Broth and Spices: Gently pour the beef broth over the ribs and vegetables in the slow cooker. Sprinkle the dried thyme and smoked paprika evenly across the top. Use a spoon to stir gently, ensuring the spices and liquids are well combined with the meat and veggies.

        Slow Cook: Cover the slow cooker with its lid. Set it to cook on low for about 8 hours or on high for 4-5 hours, until the beef is tender and easily pulls apart with a fork.

          Prepare Garlic Mash: About 30 minutes before serving the ribs, bring a large pot of salted water to boil. Add the chopped potatoes and cook for about 15-20 minutes, or until fork-tender. Once ready, drain the potatoes and return them to the pot.

            Mash the Potatoes: To the drained potatoes, mix in the minced garlic, milk, and butter. Use a potato masher to mash them until creamy and smooth. Season with salt and pepper to taste, adjusting to your preference.

              Serve: Once the ribs are fully cooked, serve each rib atop a generous scoop of garlic mash. Drizzle a spoonful of the flavorful braising liquid from the slow cooker over the ribs for added richness.

                Garnish: Just before serving, sprinkle the dish with freshly chopped parsley for a pop of color and freshness.

                  Prep Time, Total Time, Servings: 20 minutes | 8 hours | 6 servings

                    - Presentation Tips: To elevate the presentation, serve the dish in deep plates or bowls to contain the savory juices. Garnish with a sprig of fresh parsley and a light sprinkle of smoked paprika on top for an inviting and gourmet appeal.

                      WANT TO SAVE THIS RECIPE?