Beef Short Ribs with Onion Gravy and Mashed Potatoes

Few meals bring comfort and satisfaction quite like a plate of tender beef short ribs smothered in onion gravy and served with creamy mashed potatoes. This dish is rustic yet elegant, hearty but refined, and always crowd-pleasing.

Imagine fork-tender beef that has slowly braised until melt-in-your-mouth soft, paired with rich, caramelized onions transformed into a silky gravy. Add a generous scoop of buttery mashed potatoes, and you’ve got the kind of meal that feels like it came straight from Grandma’s kitchen — warm, filling, and unforgettable.

In this blog post, we’ll walk through everything you need to know: why this recipe works, the ingredients, detailed cooking steps, essential tips, storage ideas, variations, and creative serving suggestions. By the end, you’ll be ready to make this dish one of your go-to family favorites.

Why This Recipe Works

Braising Magic – Short ribs are a tougher cut, but slow cooking transforms them into buttery-tender perfection.

Onion Gravy Depth – Onions caramelize slowly, bringing natural sweetness that balances the richness of the beef.

Comfort Pairing – Mashed potatoes soak up every drop of the savory gravy, completing the dish.

Simple Ingredients, Big Flavor – Nothing fancy, just meat, onions, garlic, broth, and time doing the heavy lifting.

Ingredients You’ll Need

For the Beef Short Ribs

4 lbs beef short ribs

Salt and pepper, to taste

2 tablespoons olive oil

For the Onion Gravy

2 large onions, thinly sliced

4 cloves garlic, minced

3 tablespoons all-purpose flour

4 cups beef broth (low sodium recommended)

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme (or 1 teaspoon dried)

2 bay leaves

½ cup red wine (optional, for depth of flavor)

For the Mashed Potatoes

3 lbs russet or Yukon gold potatoes, peeled and cubed

½ cup whole milk (warm)

½ cup heavy cream (warm)

6 tablespoons butter

Salt and pepper, to taste

Garnish: chopped parsley or chives

Step-by-Step Instructions

Step 1: Prep and Season the Short Ribs

Pat the beef short ribs dry with paper towels.

Generously season with salt and pepper.

Step 2: Sear for Flavor

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Sear short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.

Step 3: Caramelize Onions and Build Gravy Base

In the same pot, add sliced onions. Cook over medium heat until golden and caramelized, about 15 minutes.

Stir in garlic and cook 1 minute.

Sprinkle in flour, stirring to coat the onions. Cook for 2 minutes to eliminate raw flour taste.

Step 4: Deglaze and Add Braising Liquid

Slowly pour in red wine (if using), scraping up browned bits from the bottom of the pot. Let reduce by half.

Stir in beef broth, Worcestershire sauce, thyme, and bay leaves.

Step 5: Braise the Short Ribs

Return short ribs to the pot, nestling them into the gravy.

Bring to a simmer, cover, and transfer to preheated oven at 325°F (165°C).

Cook for 2 ½–3 hours, until meat is fall-apart tender.

Step 6: Make the Mashed Potatoes

About 30 minutes before the ribs are done, boil potatoes in salted water until fork tender (15–20 minutes).

Drain and mash with butter, warm milk, and cream. Season with salt and pepper.

Step 7: Finish the Gravy

Remove short ribs from pot. Discard thyme sprigs and bay leaves.

Simmer gravy on the stovetop until thickened, about 5 minutes.

Return short ribs to pot or serve separately with gravy ladled on top.

Step 8: Serve and Enjoy

Plate mashed potatoes first, place a short rib on top, and drizzle generously with onion gravy.

Garnish with parsley or chives.

Tips for Recipe Success

Brown the Meat Well – Don’t rush searing; those browned bits are flavor gold.

Low and Slow – Patience is key. Long braising ensures tender meat.

Onion Caramelization – Take your time here — onions should be deeply golden for maximum flavor.

Wine Boost – While optional, red wine adds a beautiful depth. Choose something dry like Cabernet or Merlot.

Rest Before Serving – Let short ribs sit for 10 minutes before serving so juices redistribute.

Variations

Beer-Braised Short Ribs – Swap red wine for dark beer like stout.

Creamy Gravy Twist – Add a splash of heavy cream to the gravy for extra richness.

Vegetable Add-In – Carrots, mushrooms, or parsnips can be braised alongside the ribs.

Spicy Kick – Add red pepper flakes or smoked paprika to the onions.

Slow Cooker Method – Follow steps 1–4, then transfer everything to a slow cooker and cook on low 8 hours.

Serving Suggestions

Classic Style – Short ribs on mashed potatoes with gravy ladled on top.

Over Polenta – Creamy polenta works beautifully in place of mashed potatoes.

With Egg Noodles – Serve ribs and gravy over buttered egg noodles for another cozy option.

Vegetable Sidekicks – Roasted carrots, green beans, or Brussels sprouts balance the richness.

Bread on the Side – A crusty baguette is perfect for sopping up onion gravy.

Storing and Reheating

Refrigerate: Store leftovers in an airtight container up to 4 days.

Freeze: Cool completely, then freeze in portions up to 3 months.

Reheat: Warm gently on stovetop or in oven at 325°F until heated through. Add splash of broth if needed.

Why You’ll Make This Again and Again

This recipe doesn’t just feed your body — it feeds your soul. Beef short ribs braised in onion gravy and paired with creamy mashed potatoes create a dish that’s deeply comforting, hearty, and always impressive. It’s perfect for Sunday dinners, holidays, or any time you want to serve something special without being overly complicated.

Once you make it, you’ll quickly see why this recipe is destined to become a repeat favorite in your kitchen.

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