Bobbie's
Comforting Dinners

Slow-Cooked Glazed Short Ribs on Garlic Mashed Potatoes

Tender, rich and unforgettable — fall-off-the-bone ribs on creamy garlic mash.

Slow-Cooked Glazed Short Ribs on Garlic Mashed Potatoes, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 6 3 hours 20 minutes total (20 prep, 2.5–3 hours cook)
Contains meatContains dairyContains gluten

Bobbie's tips: use bone-in short ribs for the best flavour and tenderness, marinate the ribs in the sauce for a few hours or overnight for deeper flavour, add roasted garlic to the mash for extra richness, or use a slow cooker on low for 8 hours. Serve with roasted vegetables, green beans or a side salad. Leftovers keep well in the fridge for up to 4 days and taste even better the next day.

Ingredients

For the short ribs

  • 3–4 lbs beef short ribs (bone-in)
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tbsp olive oil (for searing)

For the glaze and sauce

  • 1 cup beef broth (low sodium)
  • ½ cup soy sauce (low sodium)
  • ¼ cup brown sugar (or coconut sugar)
  • 2 tbsp rice vinegar (or apple cider vinegar)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper
  • ½ tsp red pepper flakes (optional, for heat)

For the garlic mashed potatoes

  • 2.5 lbs russet or Yukon gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • ½ cup heavy cream (or milk for a lighter option)
  • 4 cloves garlic, minced
  • 1 tsp salt (or to taste)
  • ½ tsp black pepper (or to taste)
  • Optional: ½ cup grated Parmesan cheese
  • Optional garnish: chopped parsley or chives

Tools needed

  • Large Dutch oven or oven-safe pot with lid
  • Large skillet
  • Mixing bowl
  • Pot for potatoes
  • Potato masher or ricer
  • Measuring cups and spoons

Method

  1. 1

    Season the short ribs: pat the ribs dry with paper towels. Season liberally with kosher salt and black pepper on all sides.

  2. 2

    Sear the ribs: in a large, heavy skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear the ribs on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.

  3. 3

    Make the sauce: in a bowl, whisk together the beef broth, soy sauce, brown sugar, rice vinegar, garlic, ginger, Worcestershire sauce, black pepper and red pepper flakes.

  4. 4

    Braise the ribs: return the ribs to the pot. Pour the sauce over the ribs. Cover with a tight-fitting lid and cook on low heat on the stovetop for 2.5–3 hours, or in a preheated oven at 325°F (165°C) for 2.5–3 hours, until the meat is fork-tender and falling off the bone.

  5. 5

    Make the garlic mashed potatoes: while the ribs cook, place the potatoes in a large pot of salted water. Boil until fork-tender (15–20 minutes). Drain well.

  6. 6

    Mash the potatoes: in the same pot, add the butter, minced garlic, heavy cream, salt and pepper. Mash until smooth and creamy. Add Parmesan if using.

  7. 7

    Finish the sauce: once the ribs are tender, remove them from the pot. Skim excess fat if needed. Simmer the sauce uncovered for 10–15 minutes to thicken and glaze.

  8. 8

    Serve: spoon a generous portion of garlic mashed potatoes onto a plate or bowl. Top with the tender short ribs and drizzle with the rich, glossy sauce. Garnish with fresh parsley or chives.

From Bobbie's “Bobbie's Dinner Recipes”.