Red Wine and Beer Braised Short Ribs is one of my Top 10 ultimate comfort food recipes. Fall off the bone tender infused with the delicious flavours of red wine and stout beer.
Our Canadian winters are long, very long, and this is a time where we crave comfort food. This recipe for Red Wine and Beer Braised Short Ribs is the ultimate comfort food.
The key to taking this tough cut of beef to the ultimate fall off the bone perfection is braising. Slowly cooking the meat in a dutch oven releases incredible beef flavour and produces the most savoury sauce and mouth watering tender beef! I use a combination of red wine, Guinness Beer, and beef broth which results in a flavour rich sauce, perfect to serve over a side dish of Garlic Mashed Potatoe
Red Wine and Beer Braised Short Ribs
- 4-5 lbs beef short ribs
- 2 tablespoon vegetable oil for frying
- 1 medium onion chopped
- 4 cloves garlic finely chopped
- 1 cup red wine
- 1 cup Guinness beer or any stout beer
- 2 cups beef broth
- 2 tablespoon tomato paste
- 1 tablespoon worcestershire sauce
- 1 bay leaf
- ½ tablespoon dried thyme
- salt and pepper
- 1 tablespoon gravy thickener if you like sauce thicker
- In large dutch oven or heavy bottom frying pan, heat oil.
- Season short ribs with salt and pepper.
- Sear short ribs until golden brown on both sides, remove from pan and set aside.
- Add onions to pan and cook until tender.
- Add garlic and cook for a few more minutes. (do not burn the garlic)
- Pour in red wine to deglaze the pan, scraping all the tasty bits from the bottom.
- Stir in the beer, beef broth, tomato paste, worcestershire sauce, bay leaf and thyme.
- Bring to boil, then remove from heat.
- Add beef back into pan, cover and place in oven.
- Cook at 300º F for 2-3 hours.
- Serve with my Garlic Mashed Potatoes
Red Wine and Beer Braised Short Ribs taste amazing with my recipe for Garlic Mashed Potatoes