One-Pan Braised Short Ribs with Mashed Potatoes
When you want cozy beef dinner energy without a pile of dishes.
This is for a night when you want real comfort food, but you do not want a fussy project. The short ribs brown first, then simmer in the same pan with onions, tomato paste, broth, and herbs until they turn spoon-tender. It is rich and cozy, but still straightforward enough for a tired weeknight if you start an hour or so before eating. Expect a deeply savory sauce, not a restaurant-perfect braise, and a dinner that feels much bigger than the effort it takes. Serve it over mashed potatoes right from the same pan for the least amount of cleanup.
Ingredients
- 2 lb beef short ribs — bone-in
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 unit yellow onion — thinly sliced
- 4 unit garlic cloves — minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cup beef broth
- 1 cup water
- 2 unit bay leaves
- 1 tsp dried thyme
- 1 lb potatoes — peeled and cut into chunks
- 2 tbsp butter
- 2 tbsp milk
- 2 tbsp chopped parsley — optional
Method
- 1 Pat the short ribs dry and season with salt and pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat, then brown the ribs on all sides, about 6 to 8 minutes total. Move them to a plate.
- 2 Add the onion to the same pan and cook for 4 minutes. Stir in the garlic, tomato paste, and flour, cooking for 1 minute. Pour in the beef broth and water, scraping up the browned bits, then add the bay leaves and thyme.
- 3 Return the short ribs and any juices to the pan. Bring to a simmer, cover, and cook on low heat for 55 to 65 minutes, until the meat is very tender. Stir once or twice so nothing sticks.
- 4 While the ribs cook, boil the potatoes in a separate pot until tender, about 12 to 15 minutes; drain and mash with butter and milk. Spoon the short ribs and sauce over the potatoes, then finish with parsley if you like.
Variations
- Vegetarian swap — Use large seared portobello mushrooms and extra mushrooms or beans in place of the short ribs, then simmer in the same sauce until rich and glossy.
- Faster swap — Use boneless beef chuck pieces cut small; they still get tender, but usually shave off some simmer time.
- Substitutions — Swap thyme for rosemary, use chicken broth if needed, and serve over rice or egg noodles instead of mashed potatoes.
Notes
If the sauce looks thin at the end, simmer uncovered for 5 to 10 minutes. For the easiest cleanup, use a pan with a tight lid and enough room for the ribs to sit in one layer. Leftover ribs reheat well the next day and the sauce gets even better.
Equipment that helps
- Large deep skillet or Dutch oven with lid — It gives the ribs enough space to brown well and then braise without splashing.
- Potato masher — It makes the side dish quick, so the whole dinner stays low-friction.
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