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Red Wine and Beer Braised Short Ribs

Course: Beef, Dinner
Cuisine: American
Keyword: short ribs, braised beef
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4
Calories: 737kcal
Author: Laureen King
Fall off the bone tender infused with the delicious flavours of red wine and stout beer.
Print Recipe


  • 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.


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.


Calories: 737kcal | Carbohydrates: 9g | Protein: 65g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 195mg | Sodium: 770mg | Potassium: 1490mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 5.3mg | Calcium: 64mg | Iron: 8.6mg