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
- 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
- ½ tbsp dried thyme
- salt and pepper
- 1 tbsp. 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