Marry Me Mash with Braised Short Ribs – 295-Minute Recipe
Indulge in ultra‑smooth, buttery mashed potatoes infused with garlic and thyme, finished with a touch of white pepper and nutmeg. Paired with slow‑cooked braised short ribs, this dish delivers a rich, comforting flavor that’s perfect for a special dinner.
Recipe by cud_cooks & robertwelchuk· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 2 1/5 lb Maris Piper potatoes
- 0.85 cup whole milk
- 0.85 cup double cream
- 5 3/10 oz butter
- to taste white pepper
- a pinch nutmeg
Braised Short Ribs
- 3.5 piece beef short ribs
- to taste salt
- to taste pepper
- 1 tbsp oil
- 1 piece onion
- 2 stick celery
- 2 piece carrot
- 2 tbsp tomato purée
- 3 clove garlic
- 3 sprig thyme
- 2 piece bay leaf
- 1 1/10 pt red wine
- 1 4/5 pt beef stock
Instructions
- 1Peel and cube 1 kg Maris Piper potatoes.
- 2Add the potatoes to cold salted water, bring to a boil, then simmer gently until completely tender.
- 3Drain and let the potatoes steam dry for 20–30 minutes to achieve the right texture.
- 4While the potatoes are drying, combine 200 ml whole milk, 200 ml double cream, 4 chopped garlic cloves and 3–4 thyme sprigs in a saucepan; gently simmer for 30 minutes to infuse.
- 5Strain the infused cream and keep it warm.
- 6Pass the dried potatoes through a ricer, then fold in 150 g melted butter.
- 7For extra smoothness, push the mash through a fine‑mesh sieve.
- 8Add the warm infused cream one ladle at a time, stirring until silky and smooth but still holding its shape.
- 9Season the mash with fine salt, white pepper, and a small grating of nutmeg; taste and adjust.
- 10Season the 3–4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned; remove and set aside.
- 11In the same pot, soften 1 diced onion, 2 diced celery sticks, and 2 diced carrots over medium heat.
- 12Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, and 2 bay leaves; stir for 1–2 minutes.
- 13Deglaze the pot with 500 ml red wine, reduce slightly, then add enough beef stock (about 0.875 l) to fully submerge the ribs.
- 14Return the ribs to the pot, cover, and cook in a 266°F oven for 4 hours until spoon‑tender.
- 15Remove the ribs, strain the sauce and discard the fat (use a separator jug if available).
- 16Pass the sauce through a fine sieve and reduce it until glossy and thick enough to coat the back of a spoon.
- 17Return the ribs to the reduced sauce and baste them.
- 18Serve the silky mash alongside the sticky, rich braised short ribs for an elevated comfort‑food experience.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Dry the potatoes
After draining, let the potatoes steam dry for 20–30 minutes before ricing.
Add infused cream gradually
Stir the warm infused cream into the mash one ladle at a time for a silky texture.
Sear then deglaze
Sear the short ribs until deeply browned, then deglaze the pot with red wine before adding stock.
Reduce sauce to coating consistency
Pass the sauce through a fine sieve and reduce until it coats the back of a spoon before returning the ribs.
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Frequently asked questions
- How long does it take to make Marry Me Mash with Braised Short Ribs?
- About 4 hours 55 minutes in total: 35 minutes of prep and 4 hours 20 minutes of cooking.
- How many servings does this Marry Me Mash with Braised Short Ribs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Marry Me Mash with Braised Short Ribs recipe come from?
- It was shared by cud_cooks & robertwelchuk on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.