Craft Beer-Braised Short Ribs with Red Wine Reduction

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

Tender short ribs slow-cooked in craft beer with a rich red wine reduction, inspired by the lively atmosphere of a family entertainment center. This American-inspired beef recipe, ready in about 215 minutes, pairs beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, bone-in beef short ribs
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, chopped carrots
• 2, chopped celery stalks
• 3, minced garlic cloves
• 12 oz (1 bottle), amber or brown ale craft beer
• 1 cup dry red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs bone-in beef short ribs with 2 tsp salt and 1 tsp black pepper. Dredge ribs in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large ovenproof Dutch oven over medium-high heat. Brown ribs in batches for 3-4 minutes per side until deep golden. Remove ribs and set aside.
3. Step 3: Add 1 large chopped yellow onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 6-7 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook 1 minute more.
4. Step 4: Pour in 12 oz craft beer and 1 cup dry red wine, scraping up browned bits from the bottom. Stir in 2 tbsp tomato paste, 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves.
5. Step 5: Return the short ribs to the pot, submerging them in the liquid. Cover and transfer to the oven. Braise for 3 hours until meat is tender and falling off the bone.
6. Step 6: Remove ribs and strain the braising liquid into a saucepan. Simmer over medium heat for 10-15 minutes until sauce thickens and coats the back of a spoon. Serve ribs drizzled with the rich red wine reduction.