Red Wine Braised Short Ribs
with Garlic Mashed Potatoes

There’s nothing more mouth-watering than fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to a splash of Cabernet Sauvignon. And break out that slower cooker to achieve the most tender and flavorful results with this splendid, winter meal.

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Ingredients (Serves 6)

Braised Short Ribs
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Garlic Mashed Potatoes
8 potatoes, peeled and quartered
½ cup milk or sour cream
¼ cup butter 
2 cloves garlic, minced
Salt to taste
1 pinch ground white pepper


TIP: Frozen pearl onions (thawed) and cooked mushrooms make a great addition to this dish. Add them when you return the strained sauce to the pot.


1 Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
2 Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.

Once ribs are done cooking in the slow cooker, get started on the rest of your meal:


Preparing Your Meal

Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. 

Remove ribs and vegetables from the slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. 


Serve ribs with sauce, vegetables and mashed potatoes. Garnish with a twig of thyme.


Serve with James Cole Cabernet Sauvignon.


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