Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash

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Alright, alright. I’ll come to terms with it…. Fall is here. It’s Oct 1 and these Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash are the name of the game and I am READY FOR IT.

Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash from (@whatsgabycookin)


First - we’re back!!! France and Morocco were beyond incredible. The food, the people, the culture, the hotels… all of it! I loved every second we spent exploring both countries and I’m pumped to get into the kitchen and start putting all that inspiration into some new recipes. But first - we have to talk about these Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash. They are hands down, without a doubt, going to be your go-to meal for entertaining this fall. Just think of all the sweaters you will wear while gathering up your nearest and dearest friends and having them over for dinner… I can’t even wait.

Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash from (@whatsgabycookin)

It’s the perfect recipe because it’s 1: so delicious, 2: it’s beautiful, 3: it looks complicated but it’s actually not that hard so you’ll look like a rock star and 4: I said so.

Here’s the deal - start with a Le Creuset Dutch Oven. It’s honestly one of the only vessels I cook in because cooking in cast iron helps develop SO much flavor. It also has unparalleled heat retention which means you can get that incredible sear on all your food (specifically the short ribs in this recipe) which again leads to more flavor. And you get obsess over the latest color like me. Indigo is the name of the game this fall and I am here for it. It’s rich, timeless and cozy and it looks beautiful in my kitchen! 

Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash from (@whatsgabycookin)

I’ve been cooking with Le Creuset since our wedding a little over 6 years ago. I registered for an entire set and let me tell you, those pieces have been WELL loved. (My first set was aqua blue - and now with my new Indigo pieces, I have a full blue theme!!) And while these are the workhorse pieces in my kitchen and get used multiple times a day, they still look perfect! I guess that’s what happens when you have such a company that’s been perfecting their product and bringing new colors to market since 1925. Who thinks there should be a What’s Gaby Cooking Le Creuset Red one day?? I’m manifesting it 🙂

And don’t even get my started on the Creme Fraiche Mash that goes with this dish - LIFE CHANGING.

So - if you don’t have any Le Creuset yet, hop to it!! It’s the perfect thing to buy as a present for yourself, or put it on your holiday wish list! And there’s a lifetime guarantee so you’re set forever! AND - if you live in the Phoenix or Scottsdale area - come hang with me this weekend!! Saturday October 6th 12:30pm at the Le Creuset store in Scottsdale Quarter.  15323 North Scottsdale Road, Suite 140 we’ll be cooking up some delish recipes and signing cookbooks and eating all the things!

Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash from (@whatsgabycookin)

Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash

Author: Gaby Dalkin
5 from 11 votes
This is the perfect dish to welcome in fall - imagine coming home from apple picking to smell this!
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine French
Servings 6 people


For the Short Ribs

  • 5 pound bone-in beef short ribs cut crosswise into 2" pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 medium onions chopped
  • 3 medium carrots chopped
  • 2 celery stalks chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bottle dry red wine preferably Cabernet Sauvignon
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 2 heads of garlic halved crosswise
  • 4 cups beef stock

For the Mash

  • 3 pounds Yukon Gold potatoes
  • 8 tablespoons heavy cream or whole milk more if needed
  • 3 tablespoons unsalted butter
  • 4 tablespoons shredded Parmesan cheese
  • 4 tablespoons Creme Fraiche
  • kosher salt and freshly cracked black pepper to taste
  • freshly chopped chives

For the Gremolata Garnish

  • Leaves from 1 bunch flat-leaf parsley
  • Zest from 1 lemon zested into long strips
  • Kosher Salt
  • Freshly Cracked black pepper


  • Preheat oven to 350°F. Season short ribs liberally with salt and pepper. Heat oil in a large Le Creuset Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot.
  • Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  • Cook until short ribs are tender, 2 - 2 ½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  • While the short ribs are cooking, prep the potatoes. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
  • Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, creme fraiche and stir to incorporate. Season with salt and pepper and fold in the chopped chives.
  • Combine the garnish ingredients together and toss to combine.
  • Serve in shallow bowls over mashed potatoes with sauce spooned over and gremolata on top.


I highly recommend cast iron for cooking meat like this. It will keep all the wonderful flavors inside where they belong.

Nutrition Information

Calories: 1056kcal | Carbohydrates: 62g | Protein: 65g | Fat: 51g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 207mg | Sodium: 633mg | Potassium: 2554mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5923IU | Vitamin C: 59mg | Calcium: 196mg | Iron: 10mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson // Recipe adapted from BA!


  1. I’m looking at cooking these for 11 people. Will I need 2 pots? Also, can this be cooked the day before? If so, how do I store and reheat? Thanks so much!

    1. Ya I would do 1 large dutch ovens! And yes you can do day before, I'd let them sit overnight in the fridge in the dutch oven with all the liquid and then warm over low heat

    1. any heavy bottom put will work - and you can def make these in a slow cooker but I haven't done it so I dont know the exact time changes

  2. I was looking at the Le Creuset Dutch oven. Will the 8 quart oval one work? I don’t have one and may purchase this one.

  3. 5 stars
    OMG! No words. This is stunning. Best mash I've had in a long time and that meat. WOW. Thank you!

  4. For those of us who aren’t great with butchering, what does it mean to cut crosswise in 2” pieces? Am I supposed to cut through the bone? Can’t wait to try these!

    1. no not thru the bone, but parallel to the bone so they are in large chunks if you didn't buy them already broken down

  5. Silly question.. what do you do with bones? Pull meat off of them and discard before serving? Can’t wait to make tomorrow!

    1. Sometimes the bones fall out during cooking, other times I just dispose of them before plating!!

    1. that is correct!! I cut the tops off but let the heads mostly whole. The garlic will slip out of the garlic paper and you can eat! But it's mostly infusing the whole things with flavor

  6. Is this easy to cut in half? I have some short ribs in my freezer but only a couple so probably not 5 lb. Should the cooking times be about the same?

  7. I am making this for a party of 13 people but I am going to make it the day before. Can I simple double the recipe and follow the instructions and then cook it until it is fork tender and reheat it the next day? Thanks.

  8. I made this and served it with horseradish mashed potatoes. It was restaurant-worthy without being difficult. I'm thinking about parmesan polenta next time.

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