Red Wine and Beer Braised Short Ribs in 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, too long. You would think by my age (yeah not going to share that), I would get used to the cold, but I simply cannot. So what does one do to make getting through our winters a bit easier? I make comfort food and as soon as dinner is done, dishes cleaned up, I snuggle into my fleece onesie.
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 Potatoes
Red Wine and Beer Braised Short Ribs
Ingredients
- 4-5 lbs beef short ribs
- 2 tbsp 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 tbsp tomato paste
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 1/2 tbsp dried thyme
- salt and pepper
- 1 tbsp gravy thickener if you like sauce thicker
Instructions
-
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
Recipe Notes
I thicken the sauce prior to serving. Remove meat from pan, cover and keep warm. Place pan on stove top, and heat until simmering. Whisk in 1 tbsp. of gravy thickener (I use Veloutine brand gravy thickener). Simmer until gravy has thickened.
Red Wine and Beer Braised Short Ribs taste amazing with my recipe for Garlic Mashed Potatoes
Yum! I normally braise short ribs in red wine but adding stout to the braising liquid… Genius! You should call these double trouble shorts ribs or maybe just double the fun 😉 I’m definitely going to try your recipe next time I braise short ribs.
Thanks Meaghan, that’s a great name for my ribs. My husband who’s a huge beef fan loves these.
The short ribs look so tender and delicious. I have never made them before but now I have a great recipe, thank you!!
You have to give them a try Tara, Ken will love them, just buy some good meaty ones that aren’t so fatty.
Love short ribs, this looks like a great recipe.
Thanks Angelina, and the house smells so awesome as they cook.
Yum – I’m actually making short ribs today for a bolognese but will have to try this recipe out next time. I love that you’re from Humboldt – my dad grew up in Spalding (next to Naicam). We live in Montreal now but I’ve dragged my husband out there a few times!
I get back to Saskatchewan quite often as everyone in my family is still there. My Uncle farmed around Spalding. What a small world 🙂
Those short ribs look fantastic! Definitely trying this one – pure comfort food right there! Pinned!
So true Stacey, serve with mashed potatoes, my husband’s favourite meal!
Those ribs look so delicious I’d love to grab them right out of the photo and eat them. I love that kind of comfort food. I will definitely have to try these – I have some bison ribs in the freezer and they would be so great like this. Very clever to combine wine and beer to add so much flavour!
Thank you Margaret, bison ribs would taste wonderful in this recipe!