20-Min Garlic Beef Ribs with Smashed Potatoes
Seared beef ribs glazed with garlic, butter, and a touch of hot sauce—inspired by Brazilian costela but ready in 20 minutes. Served with creamy mashed potatoes and crispy pan bits for a weeknight dinner that tastes way more involved than it is.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1.25 lb beef short ribs
- 1 lb russet potatoes
- 5 cloves garlic cloves, minced
- 3 tbsp butter
- 1 tbsp hot sauce (like Tabasco or sriracha)
- ½ lime fresh lime
Instructions
- 1
Cut potatoes into 1-inch chunks. Boil in salted water until fork-tender, about 12 minutes.
- 2
Pat beef ribs dry with paper towels. Season generously with salt and black pepper on both sides.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear ribs 3 minutes per side without moving until edges are deeply browned. Transfer to a plate.
- 5
Reduce heat to medium. Add butter and garlic to the pan; cook 60 seconds until fragrant, stirring.
- 6
Return ribs to pan. Add hot sauce, toss to coat, and heat through for 90 seconds.
- 7
Drain potatoes and mash with 2 tbsp butter, salt, and pepper until smooth and creamy.
- 8
Serve ribs with pan juices over mashed potatoes. Squeeze lime juice over everything.
Tools you’ll need
- large skillet (12-inch)
- pot (for boiling potatoes)
- paper towels
- wooden spoon
- colander
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