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There's a certain elegance in the slow braise of beef short ribs, transforming them into succulent, fall-off-the-bone delights enriched with flavour. Elevate this experience with the infusion of beer and a luxurious red wine sauce, creating a dish perfect for special occasions or simply when you want to indulge in a hearty, comforting meal.

Braising, a culinary technique combining dry and wet heat, works wonders on tough cuts of meat. Slow, low-temperature cooking allows the collagen in beef short ribs to melt into gelatine, resulting in a mouthwatering texture and taste.

Ingredients you will need:

  • 1.8 kg beef short ribs, bone-in.
  • Salt and black pepper to taste.
  • 2 tablespoons olive oil.
  • 1 large onion finely chopped.
  • 3 carrots peeled and diced.
  • 4 cloves garlic, minced.
  • 2 tablespoons tomato paste.
  • 1 bottle (330 ml) dark beer (stout or porter works well).
  • 1 bottle (750 ml) red wine (use a good quality wine that you would enjoy drinking).
  • 475 ml beef broth.
  • 2 sprigs fresh thyme.
  • 2 bay leaves.
  • 1 tablespoon Worcestershire sauce.

For the Red Wine Sauce:

  • 240 ml red wine braising liquid (from the cooked short ribs)
  • 15g butter
  • Salt and black pepper to taste


Step 1: Preparing the Short Ribs

  1. Preheat your oven to 163°C (325°F).
  2. Pat the short ribs dry with kitchen paper and season generously with salt and pepper.
  3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Work in batches to avoid overcrowding the pot.

Step 2: Building Flavour

  1. Add the chopped onion and diced carrots to the pot. Sauté until the vegetables are softened.
  2. Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes.
  3. Pour in the beer, red wine, and beef broth, scraping the bottom of the pot to release any flavourful bits.
  4. Add the thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a simmer.

Step 3: Braising in the Oven

  1. Cover the pot and transfer it to the preheated oven. Allow the short ribs to braise for approximately 3 hours or until the meat is tender.

Step 4: Making the Red Wine Sauce

  1. Once the short ribs are done, carefully remove them from the pot and set aside. Strain the braising liquid into a separate container, discarding the solids.
  2. In a saucepan, combine 240 ml of the strained liquid with butter. Simmer until the sauce thickens. Season with salt and pepper to taste.

Step 5: Serving

  1. Serve the beer-braised short ribs over creamy mashed potatoes or buttery polenta. Drizzle the red wine sauce over the top and garnish with fresh herbs if desired.

Beer-braised beef short ribs in red wine sauce is a dish that not only fills your home with enticing aromas but also leaves your taste buds dancing with joy. Whether shared with loved ones or savoured in solitude, this recipe promises a culinary journey that embraces the art of slow cooking and the joy of savouring every bite.

You can get what you need from our online store. Browse our selection of fine meats and ingredients to help you serve a delicious meal. We now offer nationwide delivery, as well as same-day delivery in London. Want to show in-store? Stop by our 3 locations in Fulham, Putney and South Kensington, and we can help.