Slow-Cooked Beef Short Ribs with Cheesy Mash, Peas, Yorkshire Pudding, and Gravy

If there’s one meal that delivers both richness and comfort in every bite, it’s slow-cooked beef short ribs paired with cheesy herb mash, buttered peas, and Yorkshire pudding, all drenched in homemade gravy. This hearty meal brings together a medley of textures and flavors that create the perfect Sunday dinner or special occasion feast.

Here’s how to create this delicious, indulgent meal at home!

Slow-Cooked Beef Short Rib

The secret to tender, melt-in-your-mouth beef short ribs is long, slow cooking. When cooked low and slow, the meat becomes fall-apart tender, infused with deep flavors from the broth and spices.

Ingredients:

• 4 beef short ribs
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup red wine (optional)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 sprigs fresh thyme
• 2 sprigs rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Read: How to Make a Simple Potato Salad Recipe

Instructions:

1. Sear the ribs: Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season the ribs with salt and pepper, and sear them until browned on all sides, about 2-3 minutes per side. Remove and set aside.
2. Sauté the veggies: In the same pot, add onions, carrots, and celery, and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Deglaze and add liquids: Stir in tomato paste, then pour in the red wine to deglaze the pot, scraping up any browned bits. Let it reduce by half, then add the beef broth, thyme, and rosemary.
4. Slow cook: Return the ribs to the pot, cover, and cook at 300°F (150°C) in the oven for 3-4 hours, until the meat is fork-tender and falling off the bone.

Cheesy Herb Mash

This cheesy, buttery mash with a hint of fresh herbs is the ultimate comfort side dish.

Ingredients:

• 4 large potatoes (Yukon Gold or Russet)
• ½ cup milk
• ¼ cup butter
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Boil the potatoes: Peel and chop the potatoes, then boil them in salted water until tender, about 15 minutes.
2. Mash: Drain the potatoes and mash them with butter and milk until smooth.
3. Add cheese and herbs: Stir in the shredded cheddar, parsley, and chives. Season with salt and pepper to taste. Keep warm until ready to serve.

Buttered Peas

A simple yet perfect vegetable side dish, buttered peas bring a bright pop of color and flavor to the meal.

Ingredients:

• 2 cups frozen peas
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Cook the peas: Boil or steam the peas for 2-3 minutes until tender.
2. Butter and season: Drain the peas and toss them with butter, salt, and pepper.

Yorkshire Pudding

No British-inspired roast meal is complete without Yorkshire pudding—crispy on the outside, fluffy on the inside, and perfect for soaking up gravy.

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 2 eggs
• Pinch of salt
• Vegetable oil (for the muffin tin)

Instructions:

1. Preheat oven and tin: Preheat your oven to 400°F (200°C). Add a teaspoon of oil to each cup of a muffin tin and place the tin in the oven to heat.
2. Make the batter: Whisk the eggs, flour, milk, and salt together until smooth and lump-free.
3. Bake the puddings: Carefully remove the hot muffin tin from the oven, and quickly pour the batter into the cups (about halfway full). Return to the oven and bake for 20-25 minutes, until puffed and golden brown.

Homemade Gravy

The gravy ties everything together, using the flavorful juices from the slow-cooked short ribs.

Ingredients:

• Pan juices from the short ribs
• 2 tablespoons flour
• 1 cup beef broth (optional, if needed to thin out)
• Salt and pepper to taste

Instructions:

1. Make a roux: Remove the short ribs from the pot and set them aside. Strain the pan juices into a bowl. In a separate saucepan, melt 2 tablespoons of fat from the pan juices and whisk in the flour, cooking until the flour is lightly browned.
2. Add the liquid: Slowly whisk in the pan juices, stirring constantly to avoid lumps. Add extra beef broth if the gravy is too thick. Simmer for 5 minutes until it thickens.
3. Season and serve: Season with salt and pepper to taste.

Bringing It All Together

Plate the tender beef short ribs atop the cheesy herb mash, with a side of buttered peas and a golden, crispy Yorkshire pudding on the side. Don’t forget to generously ladle the rich, savory homemade gravy over the whole dish.

This meal is perfect for a cozy night in or a special family dinner. The long-cooked short ribs are deeply flavorful and tender, while the creamy, cheesy mash and buttery peas offer a nice balance of richness and freshness. The Yorkshire pudding provides a light, crispy touch to soak up all that delicious gravy.

Give this recipe a try for your next weekend feast—you won’t be disappointed!