Cooking With Beer, Whiskey and Spirits

Beer and Wine Braised Short Ribs

Braised short ribs are a classic comfort food, and adding both beer and wine to the cooking process elevates the flavor profile of this dish. The beer brings a subtle bitterness and depth, while the wine contributes sweetness and acidity, balancing the richness of the meat. This combination of flavors creates a luxurious, tender meal perfect for a cozy dinner or a special gathering. Here’s everything you need to know to make this delicious dish from start to finish.

Ingredients (Serves 4-6)

Each ingredient in this recipe plays an important role in building the flavors and textures that make braised short ribs so comforting and satisfying.

• 3 lbs bone-in beef short ribs: Bone-in short ribs are ideal for this dish because the bones contribute additional flavor during the braising process. The marrow within the bones adds richness to the sauce, resulting in a more flavorful and robust dish. Look for well-marbled short ribs, as the fat will melt during cooking, keeping the meat juicy and tender.
• Salt and pepper (to taste): Salt and pepper are essential for seasoning the short ribs and bringing out the natural flavors of the meat. Seasoning generously before searing ensures that the flavor penetrates throughout.
• 2 tbsp olive oil: Olive oil is used for searing the short ribs, creating a flavorful crust on the meat that enhances the final dish. Olive oil has a moderate smoke point, making it ideal for browning meats.
• 1 large onion (chopped): Onions add sweetness and depth to the braising liquid. When cooked low and slow, they break down and blend into the sauce, creating a flavorful base.
• 3 carrots (chopped): Carrots provide sweetness and a bit of color to the dish. They also help thicken the sauce slightly as they break down during cooking.
• 3 celery stalks (chopped): Celery adds an aromatic quality that balances the richness of the short ribs. It is commonly used in braises to build a flavorful base.
• 4 cloves garlic (minced): Garlic brings a savory, aromatic element to the dish. When minced, it infuses the braising liquid with a rich garlic flavor, enhancing the overall taste.
• 1 cup red wine (such as Cabernet Sauvignon or Merlot): Red wine adds acidity and sweetness, which balance the richness of the beef. A full-bodied wine like Cabernet Sauvignon or Merlot works well, as they bring complex flavors that can stand up to the intense taste of the short ribs.
• 1 cup dark beer (such as stout or porter): Dark beer, like stout or porter, brings a slight bitterness and depth to the sauce, creating a more complex flavor profile. The malty, slightly sweet notes of dark beer complement the wine and enrich the overall sauce.
• 2 cups beef broth: Beef broth forms the base of the braising liquid, adding depth and enhancing the meaty flavors. For best results, use a high-quality or homemade broth.
• 2 tbsp tomato paste: Tomato paste adds a concentrated tomato flavor, which helps thicken the sauce and adds a subtle sweetness that balances the acidity of the wine and bitterness of the beer.
• 2 sprigs fresh rosemary: Rosemary adds an earthy, aromatic quality to the dish. Fresh rosemary is best for its vibrant flavor, but dried can be used in a pinch.
• 2 sprigs fresh thyme: Thyme has a slightly minty, peppery flavor that pairs beautifully with beef. It adds subtle complexity to the braising liquid.
• 1 bay leaf: Bay leaves add a slightly herbal, floral note to the dish. They help round out the flavors and are typically removed before serving.

Step-by-Step Instructions

1. Prepare the Short RibsStart by seasoning the short ribs generously with salt and pepper on all sides. Properly seasoning the meat helps build flavor and enhances the final taste of the dish. If the ribs are particularly thick, consider seasoning them a few hours in advance to allow the salt to penetrate deeply.
   • Tip: Allow the short ribs to come to room temperature before searing. This helps them brown more evenly and ensures a better crust.
2. Sear the Short RibsIn a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, making sure not to overcrowd the pot. Sear each side for about 2-3 minutes, or until the ribs are browned and a flavorful crust has formed. Once browned, remove the short ribs from the pot and set them aside.
   • Why Searing is Important: Searing caramelizes the surface of the meat, creating a rich, savory crust that enhances the overall flavor. This browning also leaves flavorful bits at the bottom of the pot, which will dissolve into the sauce as it simmers.
3. Sauté the VegetablesIn the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and beginning to brown. Add the minced garlic and cook for another minute, until fragrant.
   • Building Flavor Layers: Sautéing the vegetables in the same pot allows them to absorb the flavors left from the short ribs, creating a rich, flavorful base for the braising liquid.
4. Deglaze with Wine and BeerPour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits, known as “fond,” are packed with flavor. Add the beer and let the mixture simmer for about 5 minutes to reduce slightly. Reducing the wine and beer helps concentrate their flavors and removes any harsh alcohol taste.
   • Tip: Choose a wine and beer you enjoy drinking, as the flavors will be prominent in the final dish.
5. Add the Broth and HerbsStir in the beef broth, tomato paste, rosemary, thyme, and bay leaf. The broth, combined with the wine and beer, creates a flavorful braising liquid that will infuse the short ribs with deep, complex flavors. Return the seared short ribs to the pot, arranging them so they are mostly submerged in the liquid.
   • Tip: If the liquid doesn’t fully cover the ribs, you can add a bit more broth or water. It’s important for the ribs to stay moist as they cook.
6. BraiseBring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat easily pulls away from the bone. Braising at a low temperature breaks down the connective tissue in the meat, making it melt-in-your-mouth tender.
   • Check for Doneness: Test the ribs after 2.5 hours by inserting a fork into the meat. It should pull apart easily. If not, return to the oven and continue braising.
7. ServeCarefully remove the short ribs from the pot and transfer them to a serving dish. Skim off any excess fat from the surface of the sauce. Remove the bay leaf and herb sprigs, then return the pot to the stovetop to thicken the sauce if needed. Simmer for an additional 5-10 minutes, or until the sauce reaches your desired consistency.
   • Serving Suggestions: Serve the short ribs over mashed potatoes, creamy polenta, or egg noodles. Spoon the rich sauce over the top for a luxurious finish.

Tips for Perfect Beer and Wine Braised Short Ribs

• Choosing the Right Meat: Bone-in short ribs provide more flavor and moisture than boneless. Look for ribs with a good amount of marbling, as the fat will keep the meat tender during the long cooking time.
• Balancing the Beer and Wine: The combination of beer and wine adds complexity to the sauce. Dark beer brings a touch of bitterness, while red wine adds sweetness. Adjust the ratios if you prefer one flavor over the other.
• Making in Advance: This dish can be made a day ahead, as the flavors deepen with time. Reheat gently on the stovetop and skim any solidified fat from the surface before serving.

Variations and Serving Ideas

1. Beer and Wine Braised Short Ribs with Mushrooms: Add sliced mushrooms to the pot along with the other vegetables for an earthy twist. Mushrooms absorb the flavors of the braising liquid beautifully.
2. Garlic Herb Short Ribs: For a garlic-forward version, add a few whole cloves of garlic to the pot along with the herbs. The garlic will mellow and infuse the sauce as it cooks.
3. Serving Over Pasta: Try serving these short ribs over pasta with a generous spoonful of sauce for a comforting Italian-inspired dish.
4. Garnish with Fresh Herbs: Sprinkle chopped fresh parsley or thyme over the short ribs just before serving for a burst of color and freshness.
5. Pairing with Vegetables: Serve the short ribs with roasted root vegetables or sautéed greens to round out the meal.

This Beer and Wine Braised Short Ribs recipe is a deliciously hearty dish that combines the richness of beef with the complexity of beer and wine. Each bite is packed with flavor, making it a perfect meal for cozy nights or special gatherings. Enjoy experimenting with this recipe, and savor the unique flavors that only a slow braise can bring!