If you’re craving a meal that truly feels like a hug on a plate, then this Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe is exactly what you need. Tender, melt-in-your-mouth short ribs cooked slowly in rich red wine and savory mushrooms paired with creamy, cheesy mashed potatoes makes for a perfect dinner that impresses without stress. Every bite offers a delightful balance of deep, robust flavors and velvety textures that will have you reaching for seconds — and maybe even thirds!

Ingredients You’ll Need

Three small browned pieces of meat sit in a white pot with light brown juices covering the bottom. In the next image, the same white pot contains finely chopped onions, small pieces of mushrooms, and the browned meat below, all mixed together. The pot is on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Nothing complicated here: just honest, simple ingredients that come together to create an incredibly flavorful and comforting dish. Each component plays its part, from the tender short ribs to the sharp white cheddar in the mashed potatoes, ensuring every bite bursts with taste and warmth.

1.5 pounds boneless beef short ribs: ideal for succulent meat that falls apart effortlessly after braising.
Salt and pepper to taste: essential for seasoning and enhancing all the natural flavors.
2 Tablespoons extra virgin olive oil or ghee: adds richness and helps achieve the perfect sear on the ribs.
1/2 large yellow onion, diced: provides a sweet and savory backbone to the braising liquid.
3 cloves garlic, minced: infuses the dish with aromatic depth and warmth.
12 ounces baby portobello mushrooms, sliced: lend an earthy umami that complements the beef beautifully.
1/4 cup tomato paste: adds concentrated tomato flavor and a touch of acidity.
2 cups red wine (merlot or cabernet preferred): the star ingredient for a luscious, deep braising sauce.
Fresh chopped parsley (optional): for a pop of color and fresh herbal brightness on top.
2 pounds Yukon gold or butter potatoes, cut into chunks: perfect for creamy, buttery mashed potatoes.
3 ounces unsalted butter (about 6 Tablespoons): adds richness and silkiness to the mash.
Salt and pepper: to season the mashed potatoes perfectly.
2/3 cup half and half: makes the potatoes luxuriously smooth and creamy.
1 cup shredded white cheddar cheese: melts into the mash for a beautifully sharp and creamy finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe

Step 1: Prepare and Sear the Short Ribs

The magic starts by preheating your oven to 250°F, setting the stage for slow, tender cooking. Generously season the short ribs with salt and pepper — don’t be shy, this seasoning is crucial. Heat your olive oil or ghee in a sturdy Dutch oven over medium heat, then sear the ribs for about 3-4 minutes on each side. They should develop a beautiful deep brown crust, sealing in all those delicious juices. Once done, set them aside and don’t skip the temptation to leave those browned bits in the pan — that’s flavor gold waiting to be deglazed!

Step 2: Build the Flavor Base with Vegetables and Wine

With the ribs resting, add diced onion and minced garlic to the pot, stirring for a few minutes until translucent and fragrant. Toss in your sliced mushrooms, letting them cook down nicely to bring that earthy depth. Season again with salt and pepper to enhance these layers. Now, the tomato paste steps in with its rich, concentrated burst of umami — stir it in evenly. Here’s where the 2 cups of hearty red wine come in: pour it in to deglaze, scraping up all those sticky browned bits. Let the mixture come to a gentle simmer off the heat, blending the flavors perfectly.

Step 3: Braise the Short Ribs Low and Slow

Nestle the seared short ribs back into the Dutch oven, making sure they’re beautifully surrounded by the savory onion and mushroom mixture. Cover tightly and transfer everything to the oven. The low and slow heat melts connective tissue into tender, juicy meat — plan for 4 to 5 hours until the ribs practically fall apart at a touch. Once done, allow them to rest for about 10-15 minutes, then skim off any fat that has risen to the surface to keep the sauce luscious yet light.

Step 4: Perfect the Sauce

If you find the braising liquid a bit watery, no worries! Simply return the pot to the stovetop and simmer gently until it thickens to your preferred consistency. This intensified sauce will be the perfect counterpoint to the creamy mashed potatoes you’re about to make.

Step 5: Make the White Cheddar Mashed Potatoes

Begin by boiling Yukon gold potatoes in salted water until fork-tender, about 30 to 45 minutes. Drain, then return the pot to the stove. Melt butter with half and half, seasoned with salt and pepper, heating just until barely simmering. Toss the potatoes back in and mash to your desired smoothness. Fold in shredded white cheddar cheese, stirring until it’s melted fully, melting warmth and sharpness throughout the mash. Adjust seasoning and add more half and half or butter if you like your potatoes extra creamy.

Step 6: Assemble and Serve Your Masterpiece

Pile a generous spoonful of the velvety white cheddar mashed potatoes on your plate, then nestle the tender wine braised short ribs on top or alongside, spooning plenty of that rich sauce over everything. A sprinkle of fresh chopped parsley will brighten the dish visually and flavor-wise, making it perfect for any occasion from cozy family dinners to special celebrations.

How to Serve Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe

The image shows a close-up of dark brown stew with soft, shredded pieces of meat in a white pot. The stew looks thick and rich, with visible bits of onion mixed in. A red silicone spatula is partially dipped into the stew, resting inside the pot. The pot is placed on a white marbled surface, and the texture of the stew appears moist and tender. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple with a handful of freshly chopped parsley to add a touch of green freshness and a light herby note that contrasts beautifully with the richness of the braised meat and creamy potatoes. A light drizzle of good quality olive oil or a sprinkle of freshly cracked black pepper can also elevate the presentation and flavor.

Side Dishes

While the Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe is hearty and satisfying on its own, consider pairing it with lightly sautéed green beans or roasted Brussels sprouts to add some crisp texture and vibrant color. A fresh, simple green salad with a zingy vinaigrette balances the richness with a refreshing bite.

Creative Ways to Present

For an elegant twist, serve the short ribs atop a bed of mashed potatoes shaped with a ring mold for a restaurant-style presentation. Alternatively, plate the potatoes alongside dressed arugula or baby spinach and drizzle the braising sauce artistically around the plate. Garnish with edible flowers or microgreens for a stunning final touch that will impress your guests.

Make Ahead and Storage

Storing Leftovers

When it comes to leftovers of the Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe, transfer the ribs and sauce to an airtight container and refrigerate for up to 3-4 days. Store the mashed potatoes separately to maintain their creamy texture and freshness.

Freezing

You can freeze the short ribs and sauce for up to 3 months in a freezer-safe container. Allow to cool completely before freezing to preserve flavor and texture. Mashed potatoes freeze well too, but be sure to thaw and reheat gently to avoid dryness, possibly adding a splash of half and half or butter during warming.

Reheating

Reheat the short ribs gently in a covered pot on low heat, adding a splash of water or broth if needed to loosen the sauce. For the mashed potatoes, reheat in a saucepan or microwave, stirring often and adding a bit of half and half or butter to bring back their creamy goodness.

FAQs

Can I use bone-in short ribs for this recipe?

Absolutely! Bone-in ribs add extra flavor and richness to the braising liquid. Just increase the cooking time slightly, around 30 minutes more, to ensure tenderness.

What red wine is best for braising?

Hearty red wines like Merlot, Cabernet Sauvignon, or a full-bodied Zinfandel work wonderfully, adding depth and a hint of fruitiness that complements the beef without overpowering it.

Can I prepare this dish in a slow cooker?

Yes! After searing the ribs and sautéing the veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. This method also yields incredibly tender ribs with minimal fuss.

How can I make the mashed potatoes dairy-free?

Swap butter for dairy-free margarine or olive oil, use coconut milk or your favorite plant-based milk instead of half and half, and omit the cheddar or use a dairy-free cheese alternative. The potatoes will still be creamy and delicious.

Can I make this recipe ahead of time for a dinner party?

Definitely! The short ribs are even better the next day as the flavors meld beautifully. Prepare the ribs and sauce a day in advance and reheat gently before serving with freshly made white cheddar mashed potatoes.

Final Thoughts

This Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe is one of those rare dishes that feels special yet genuinely approachable to make. It rewards you with tender, flavorful meat and the ultimate comfort of cheesy mashed potatoes. If you want to treat yourself or impress loved ones with a deeply satisfying meal, this recipe is a must-try. I promise it will become a cherished favorite in your kitchen!

Wine Braised Short Ribs with White Cheddar Mashed Potatoes Recipe

Ingredients You’ll Need