From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Slow-Cooked Glazed Short Ribs on Garlic Mashed Potatoes
Tender, rich and unforgettable — fall-off-the-bone ribs on creamy garlic mash.
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
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Season the short ribs: pat the ribs dry with paper towels. Season liberally with kosher salt and black pepper on all sides.
- 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
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
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
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
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
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
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.
Get this in a pack
Slow-Cooked Glazed Short Ribs on Garlic Mashed Potatoes is printed in A Month of Family Dinners
22 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$12
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Dinner Recipes”. Written up by Bobbie's Kitchen · Updated 26 October 2026