Recipe | Braised Short Ribs with Garlic Butter Mashed Potatoes

braised short ribs foxhollow farm

A hearty and delicious comfort meal, perfect for winter days! This Braised Short Ribs with garlic butter mashed potatoes recipe was developed by The Farmer and The Foodie collaborator, Lindsey McClave.



  • 4lbs Foxhollow short ribs
  • ½ onion, chopped
  • 3 large carrots, chopped
  • 1 whole head garlic, sliced horizontally
  • ½ tsp red pepper flakes
  • 1 heaping tbs red miso paste
  • 2 tbs soy sauce
  • 2 cups unsalted beef stock
  • 2 cups dry red wine
  • 8 sprigs fresh thyme
  • 2 tbs unsalted butter
  • grapeseed or other high-heat, neutral oil
  • kosher salt
  • black pepper

Garlic Butter Mashed Potatoes

  • 2lbs yukon gold potatoes, peeled & cut into equal size cubes
  • 1 stick unsalted butter
  • 6 cloves garlic, grated
  • 1 cup half & half, warmed
  • kosher salt
  • black pepper


Remove short ribs from fridge 1 hour before cooking & allow to come to room temperature. Pat dry & season liberally on all sides with salt & pepper.

Preheat the oven to 325°. Place a large, heavy bottom pot (one that has a lid) on the stove over medium-high heat. Add 2 tbs grapeseed oil &, once oil is hot but not smoking, add the short ribs, working in batches if necessary as to not crowd the pot. Sear on all four sides until well browned, about 2-4 minutes per side. Remove to a plate & set aside.

Turn off the heat on the pot & cool for 1 minute before adding the onion & carrot. Toss with the pan drippings & saute until just beginning to soften, 8-10 minutes. Add red pepper flakes & miso paste & stir to combine, allowing the miso to melt into the vegetables & begin to caramelize lightly on the bottom of the pot, about 3 minutes. Mix in the soy sauce & then pour in the wine & stock. Stir to combine & turn up the heat. Once boiling, return the short ribs to the pot, along with any accumulated juices & the two garlic head halves. Use a piece of kitchen twine to tie together the thyme sprigs. Add to the pot, cover, & transfer to the oven. Cook for 2.5 hours, until the short ribs are completely tender & falling off the bone.

Remove the pot from the oven & place it on the stove. Transfer short ribs to a dish & tent with foil. Discard thyme & use a fine mesh sieve to strain the sauce into a bowl. Discard the solids & return the sauce to the pot. Turn the heat to medium-low & allow the sauce to simmer for 10-15 minutes until reduced by half. Turn off the heat & stir in 2 tbs butter. Taste & add salt & pepper to your preference. Return the short ribs to the pot, spooning the sauce overtop. Cover to keep warm until ready to serve.

While the sauce is reducing, cook the mashed potatoes. Place the chopped potatoes in a medium pot & cover with cold water. Add a large pinch of salt to the pot & bring to a boil. Cook potatoes until fork tender, 10-15 minutes. Drain & return the potatoes directly to the pot, cover & set aside.

While the potatoes are boiling, place the butter in a small saucepan & melt gently over low heat. Once melted, stir in the grated garlic & cook for 3 minutes. Remove from the heat & cover until ready to use.

Pour the garlic butter mixture & the warmed half & half overtop of the potatoes & add ½ tsp salt & ¼ tsp black pepper. Use a potato masher to break down the potatoes & mix with the butter & half & half. Once at your desired consistency, taste & adjust seasoning to your preference. Serve immediately with short ribs & sauce spooned over top.

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