Spiced Braised Short Ribs with Creamy Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Short ribs simmered with warm spices and herbs in a rich broth, paired with creamy mashed potatoes for a hearty meal. This american-inspired slow cooker ready in about 170 minutes pairs beef short ribs, canola oil, medium onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef short ribs
• 1 tbsp canola oil
• 1 medium onions
• 2 medium carrots
• 1 cup red wine
• 1.25 cups beef broth
• 1 cinnamon stick
• 1/2 tsp allspice
• 1 tbsp fresh thyme
• 3 cups mashed potatoes
• 2 tbsp heavy cream
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season short ribs with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp canola oil in a Dutch oven over medium-high heat. Sear ribs for 4 minutes per side until browned, then set aside.
2. Step 2: Dice 1 medium onion and 2 carrots, adding to the pot. Cook for 5 minutes until softened. Add 1 cup red wine and scrape up browned bits, then simmer for 2 minutes.
3. Step 3: Stir in 1.25 cups beef broth, 1 cinnamon stick, 1/2 tsp allspice, and 1 tbsp chopped thyme. Return ribs to the pot, cover, and simmer on low heat for 2.5 hours until meat is tender.
4. Step 4: Remove ribs and strain cooking liquid into a saucepan. Simmer uncovered for 25 minutes until reduced by half. Stir in 2 tbsp heavy cream and return ribs to the sauce.
5. Step 5: Heat 3 cups mashed potatoes in a saucepan over low heat, stirring in 2 tbsp heavy cream until smooth. Serve ribs over potatoes with a spoonful of reduced sauce drizzled on top.