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Red Wine Braised Short Ribs and Gouda Mash

Tender short ribs braised with fresh thyme and garlic in a spicy deep Rioja red wine, with large chunks of carrots and gouda mashed potatoes. All topped with an amazing red wine sauce.
Course: Main Course
Cuisine: American
Keyword: gouda cheese, mashed potato, red wine, short ribs
Author: Tara Moore


  • 3 lbs bone-in short ribs
  • 1 tbsp olive oil
  • 7 garlic cloves peeled & smashed
  • 16 oz Campo Viejo Rioja Wine must be Rioja wine
  • 2 c beef broth
  • 1 tbsp tomato paste
  • 1 large sprig of thyme
  • 4 carrots peeled and chopped
  • 2 russet potatoes
  • 1 c gouda cheese
  • splash of milk
  • salt
  • pepper


  • Preheat oven to 325
  • Pat ribs dry and season generously with salt and pepper
  • Heat olive oil in a large stock pot (the same pot they will braise in) over medium/high heat
  • Place short ribs bone side up, alternating sides that you sear following the first side, making sure to get a good crust on that first side you sear
  • Remove to a plate
  • Turn heat down to low
  • Add tomato paste and garlic, whisking continuously for 2 minutes
  • Add in wine and bring to a boil
  • Return short ribs to your pan, bone side down this time, boil for 3 minutes
  • Add in the beef broth and the sprig of thyme
  • Cover and braise for no less than 3 hours (they will not be fall apart-ish if you cook them too short of time)
  • 30 minutes before braising gets done, add the chopped up carrots
  • Meanwhile, make the gouda mashed potatoes
  • Boil the potatoes until fork tender, strain and transfer to a mixing bowl
  • Add a few splashes of milk, a few pinches of salt and the gouda cheese
  • Mix together until its smooth, the consistency will be thicker vs thinner
  • Remove the short ribs from the oven to a plate or bowl
  • Run the liquid through a fat separator and back in to the pot over medium heat
  • If you would like the liquid to be thicker you can add some cornstarch or flour to thicken it
  • Turn the heat off and serve