Red Wine Braised Short Ribs with Creamy Mashed Potatoes – Perfect For Date Night At Home

These red wine braised short ribs are simmered low and slow in a rich, syrupy red wine sauce until they’re fall-apart tender, then finished with a silky blended sauce and served over my triple cream mashed potatoes.
It’s been freezing outside lately, and all I’ve been craving are cozy, slow cooked meals that make the house smell amazing like the slow cooker creamy mushroom pot roast I shared a few weeks ago. This one is like the cool and complex older sister to that one, a labor of love but so worth it at the end.

Why You’ll Love This Red Wine Braised Short Ribs Recipe

These red wine braised short ribs feel luxurious but is actually very doable. The oven does most of the work, the ingredient list is straightforward, and the payoff is huge. The short ribs become incredibly tender as they slowly braise in red wine and beef stock, while the onions melt into the sauce and give it natural depth and sweetness. Blending the sauce at the end creates that restaurant style finish without needing extra cream or thickeners. Served over creamy mashed potatoes, it’s an indulgent dinner that feels special enough for a cozy date night at home or a slightly elevated family dinner.

What You’ll Need

For the Red Wine Braised Short Ribs

• 8 bone-in beef short ribs (about 4½–5 pounds)
• 2½ teaspoons kosher salt, plus more to taste
• 1½ teaspoons black pepper
• ½ cup all-purpose flour (for dredging)
• 3 tablespoons avocado oil
• 2 large sweet yellow onions, thinly sliced
• 2 medium carrots, chopped
• 1 celery stalk, chopped
• 1 tablespoon whole grain mustard
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 10–12 garlic cloves, peeled
• 1½ cups dry red wine (cabernet sauvignon or merlot)
• 3 cups beef stock
• 3 sprigs fresh thyme
• 2 bay leaves
• a dutch oven, I love this one

For The Triple Cream Mashed Potatoes

• 4 large russet potatoes, peeled and cut into large chunks
• 1 stick (½ cup) butter
• ¾ cup heavy cream
• 4 oz cream cheese
• 1 garlic clove
• Salt, to taste
• a potato ricer is optional but makes the mashing process a breeze

Step-by-Step Instructions

How to Make Red Wine Braised Short Ribs

1. Preheat the oven to 300°F.
2. Season the short ribs generously with kosher salt and black pepper. Lightly dredge in flour, shaking off any excess.
3. Heat avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides, about 2 minutes per side, until deeply browned. Remove and set aside.
4. Reduce the heat to medium and add the sliced onions. Cook for about 20 minutes, stirring often, until deeply caramelized.
5. Add the carrots and celery and cook for 2 to 3 minutes, until slightly softened.
6. Stir in the whole grain mustard, tomato paste, balsamic vinegar, brown sugar, and whole garlic cloves. Cook for 1 to 2 minutes, until fragrant.
7. Pour in the red wine and simmer uncovered for about 20 minutes, allowing it to reduce until thick and syrupy.
8. Return the short ribs to the pot and add the beef stock, thyme, and bay leaves. Season lightly with additional salt and pepper if needed.
9. Bring to a gentle simmer, cover, and transfer to the oven.
10. Cook for about 3 hours, until the short ribs are very tender and easily pull apart.
11. Remove the short ribs from the pot and discard the thyme sprigs and bay leaves.
12. Simmer the sauce on the stovetop for 5 to 10 minutes until reduced, then blend until smooth using an immersion blender.
13. Return the short ribs to the sauce and keep warm until ready to serve.

How to Make Triple Cream Mashed Potatoes

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until fork-tender(about 25 min), then drain well.
2. While the potatoes cook, add the butter, heavy cream, and garlic clove to a small saucepan. Bring to a very low simmer, then remove the garlic and keep warm.
3. Rice or mash the hot potatoes until smooth.
4. While the potatoes are still warm, slowly stir in the cream and butter mixture.
5. Add the cream cheese and stir until fully incorporated and creamy.
6. Taste and adjust seasoning with salt as needed. Keep warm until ready to serve.

Cooking Tips

• Use a heavy-bottomed Dutch oven for this recipe. Cast iron holds heat evenly and is ideal for long, slow braises like short ribs. It also transitions seamlessly from stovetop to oven.
• Take your time searing the short ribs. A deep brown crust adds flavor to both the meat and the sauce, so don’t rush this step.
• Let the onions fully caramelize. This takes about 20 minutes but builds the base of the sauce and gives it natural richness without needing extra ingredients.
• Choose a red wine you’d actually drink. The wine reduces and concentrates, so its flavor really matters here. Cabernet sauvignon or merlot both work well.
• An immersion blender makes finishing the sauce easy and mess-free. Blending directly in the pot creates a smooth, restaurant-style sauce without transferring hot liquid.
• For the mashed potatoes, a potato ricer or food mill gives you the smoothest texture, especially if you want them extra creamy.
• Warm the cream and butter before adding them to the potatoes. Cold dairy can cool the potatoes down and affect the final texture.
• Make both components ahead if needed. The short ribs reheat beautifully, and the flavors deepen even more the next day.

Substitutions

When making these red wine braised short ribs you can substitute boneless short ribs if needed, though bone-in provides the best flavor. Fresh rosemary can be used instead of thyme for a slightly different herbal note. If you prefer a chunkier sauce, skip blending and simply simmer until thickened. For the potatoes, sour cream can replace cream cheese for a tangier finish.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through. The mashed potatoes can be stored separately and reheated with a splash of cream to loosen them.

Final Thoughts

This is one of those meals that makes staying in feel like the better choice. With Valentine’s Day coming up, it’s especially perfect for a date night at home. If you have little kids, you can start it earlier in the day while the house is busy, then finish it quietly once they’re in bed. Or cook it together after bedtime and let it feel like something just for the two of you. It’s a simple way to make a night at home feel a little more intentional. But if you’re in the mood for soemthing. a bit quicker, try my 20 minute one pan creamy burrata gnocchi with Italian sausage.