Best Mashed Potatoes for Short Ribs (Creamy White Cheddar!)

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I’ve always wanted to try short ribs. Always! But I had a hard time justifying the price of that particular cut of beef. However, I decided to invite some family friends over for dinner and wanted to make somewhat of an impression, so I went ahead and created this dish with short ribs for the first time ever.

I’d never made short ribs before or even cooked with them, so I wasn’t sure how tough or meaty they’d be. Needless to say, I was taking a risk cooking something I’d never attempted before for guests.

Why I Recommend Trying Short Ribs Despite the Price

I get it—short ribs are expensive. But here’s why I think they’re worth it for special occasions:

✅ They feed more people than you’d think – 3 pounds serves 6-8 people when paired with hearty mashed potatoes
✅ The technique is foolproof – Sear, braise, done. Hard to mess up.
✅ They feel fancy – Perfect for impressing guests without complicated techniques
✅ The leftovers are incredible – If you have any (doubtful)
✅ It’s a complete meal – Meat, vegetables, and potatoes all in one

When I served these braised short ribs with white cheddar mashed potatoes to my guests, they really didn’t want the meal to end. Who could have blamed them?!

Tips for Perfect Short Ribs Every Time

After making this recipe multiple times, here’s what I’ve learned:

• Don’t skip the searing. That caramelized crust adds so much flavor.

• Use bone-in short ribs. The bones add richness to the braising liquid that boneless ribs can’t match.

• Keep the lid on. Resist the urge to peek during those 2.5 hours. Every time you lift the lid, you lose heat and moisture.

• Let them rest. Those 15 minutes after cooking allow the juices to redistribute.

• Save the braising liquid. It’s liquid gold. Pour it over the mashed potatoes and short ribs when serving.

• Pair with red wine. I originally didn’t drink red wine with mine, but when I tried it with leftovers, I realized what I was missing. The wine’s bitterness and tannins cut through the richness beautifully.

The Verdict

These braised short ribs with white cheddar mashed potatoes are pure comfort food heaven. The tender, fall-off-the-bone meat paired with creamy, cheesy potatoes is the kind of meal that makes you close your eyes and sigh with satisfaction.

Yes, short ribs are pricey. Yes, they take a few hours to braise. But the actual hands-on time is minimal, and the result is restaurant-quality food that’ll make you look like a culinary genius.

I STRONGLY urge you to make these braised short ribs. Make them for your family, your guests, or honestly, just for yourself. You deserve it.

Why White Cheddar Mashed Potatoes Are Perfect for Short Ribs

Here’s the thing about braised short ribs—they create this incredibly rich, wine-based sauce that’s savory, slightly sweet, and absolutely loaded with flavor. You NEED something creamy and substantial to serve with them, and that’s where these white cheddar mashed potatoes come in.

Why this combination works so well:

Creamy texture – The smooth, buttery mashed potatoes create the perfect base for the tender short ribs and their sauce. Every forkful gives you that comforting, luxurious mouthfeel.

White cheddar adds sharpness – Unlike regular mashed potatoes or even regular cheddar versions, white cheddar has a sharper, more complex flavor that stands up to the richness of the short ribs without overpowering them.

They soak up the braising liquid – This is key. The mashed potatoes act like a delicious sponge, soaking up all that incredible sauce from the short ribs so none of it goes to waste.

Temperature contrast – Hot, creamy potatoes with fall-apart tender meat just feels right. It’s pure comfort food.

When I took the short ribs out of the oven after two and a half hours and tasted a piece, I literally danced like James Brown in the middle of my kitchen floor.

I GOT FEELING//BABY BABY I GOT A FEELING!!!

My fiancé just stared at me like I’d lost my mind, but later he understood why I had so much excitement. The meat was so tender it fell right off the bone. I couldn’t believe I’d been intimidated by short ribs for so long.

How to Make the Best Braised Short Ribs

At first, I was nervous when I took the short ribs out of the package because they seemed very tough and hard. However, I noticed they had a nice amount of fat around them, so I didn’t worry too much because I knew I was going to get good flavor from them.

Here’s my technique:

Step 1: Season and sear. Liberally season all the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Dredge the short ribs in flour and sear on the meaty side for 2 minutes until slightly browned. This creates a crust that locks in flavor.

Step 2: Build the braising liquid. In a large bowl, whisk together chicken broth, red wine, Worcestershire sauce, tomato paste, and liquid smoke. This combination creates depth—the wine adds richness, the Worcestershire adds umami, and the liquid smoke gives a hint of smokiness that makes these taste like they’ve been slow-cooked for days.

Step 3: Braise low and slow. Place the seared short ribs in a roasting pan with the meaty side down. Pour the braising liquid over them until they’re slightly covered. Add beef bouillon, garlic cloves, onions, red pepper flakes, and bay leaves. Cover with a lid and bake at 350°F for 2.5 hours undisturbed.

Step 4: Add the vegetables. After 2.5 hours, add fresh carrots (I grew mine in my own garden, thank you very much!) and cover again for another 45 minutes.

Step 5: Rest and serve. Remove from the oven and let sit for 15 minutes before removing the bones. The meat should literally fall off with no effort.

The key to perfect braised short ribs is patience. Don’t rush the braising time. That low, slow cook is what transforms tough, fatty meat into melt-in-your-mouth tenderness.

How to Make Creamy White Cheddar Mashed Potatoes

While the short ribs are braising, you can make your mashed potatoes. These aren’t your basic mashed potatoes—the white cheddar takes them to another level.

Step 1: Boil the potatoes. Fill a large pot with water, add your Russet potatoes (the best kind for fluffy mashed potatoes), and bring to a slight boil over medium-high heat. Cook for 25-30 minutes until fork-tender.

Step 2: Mash while hot. Drain the water and return the potatoes to the pot immediately. Use a potato masher and mash while they’re still hot—this is when they’re at their fluffiest.

Step 3: Add butter and cream. Stir in softened butter and half-and-half until the potatoes are smooth and creamy. Don’t overmix or they’ll get gummy.

Step 4: Fold in the cheese. Add the grated white cheddar cheese and stir gently so the cheese melts into the potatoes. Season with salt and pepper to taste.

The result? Creamy, cheesy mashed potatoes with just the right amount of sharpness to complement the rich short ribs.

Why Use White Cheddar Instead of Regular Cheddar?

I get this question a lot. White cheddar and orange cheddar are basically the same cheese—the orange color just comes from annatto, a natural food coloring. However, white cheddar tends to have a sharper, more complex flavor profile, especially aged white cheddar.

For this recipe, I prefer white cheddar because:

• The sharper flavor balances the richness of the short ribs
• It doesn’t turn the potatoes an orange color (aesthetics matter!)
• It melts beautifully without getting greasy
• The tang cuts through the heaviness of the cream and butter

That said, if you only have regular sharp cheddar on hand, it’ll still be delicious. The key is using SHARP cheddar, not mild. You want that bite.

Can You Use Different Types of Potatoes?

Russet potatoes are my go-to for mashed potatoes because they’re high in starch and low in moisture, which makes them fluffy and light. However, you can use:

Yukon Gold potatoes – These create creamier, more buttery mashed potatoes with a slightly waxy texture. They’re my second choice.

Red potatoes – These are lower in starch, so your mashed potatoes will be chunkier and less fluffy. I don’t recommend them for this recipe.

A mix of Russet and Yukon Gold – This gives you the best of both worlds: fluffy texture with buttery flavor.

Whatever you choose, make sure to cook them until they’re truly fork-tender. Undercooked potatoes = lumpy mashed potatoes, and nobody wants that.

What to Serve with Short Ribs and Mashed Potatoes

This is already a pretty hearty, complete meal, but here are some sides that pair beautifully:

• Red wine – A good Merlot or Cabernet Sauvignon complements the richness perfectly
• Simple green salad – Something light to balance the heavy main course
• Roasted Brussels sprouts – The slight bitterness cuts through the richness
• Crusty bread – For soaking up any extra sauce
• Roasted carrots – Or use the carrots from the braising pan
• Green beans – Sautéed with garlic and butter

For dessert, I made my Creme Brulee Cheesecake, but you can make whatever you want. The meal is rich enough that you might want something lighter, like a fruit tart or sorbet.

Commonly Asked Questions

Similar Recipes

If you like comfort food dishes like this, you will enjoy the recipes below:

• Beer Braised Chicken Thighs
• Pot Roast with Gravy
• Easy Beef Stew Recipe: Comfort Food Made Simple
• Easy Salisbury Steak Recipe

 

 

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