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Guinness Braised Short Ribs Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Irish

Description

This Guinness Braised Short Ribs recipe features tender beef short ribs slowly cooked in a rich mixture of Guinness stout, beef broth, and aromatic vegetables. The ribs are seared to perfection, then braised in the oven until fall-off-the-bone tender, delivering a deeply flavorful and comforting dish that pairs beautifully with mashed potatoes, pasta, or polenta.

Ingredients

Scale

Meat and Coating

  • ½ cup all-purpose flour
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 4 pounds beef short ribs

Vegetables and Aromatics

  • 1 large onion (chopped)
  • 1 large carrot (chopped)
  • 2 stalks celery (chopped)
  • 6 cloves garlic
  • 2 tablespoons tomato paste

Liquids and Herbs

  • 2 tablespoons olive oil
  • 440 ml Guinness stout (1 can)
  • 2 cups beef broth
  • 1 tablespoon liquid smoke (Mesquite recommended)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon fresh parsley (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 375℉ to prepare for braising.
  2. Prepare Ribs: In a shallow plate, whisk together the flour, salt, and pepper. Dredge the short ribs in this mixture, making sure all sides are well coated.
  3. Sear Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add half of the ribs at a time without overcrowding and sear on all sides for 3 to 4 minutes until browned. Remove and set aside. Repeat with remaining ribs.
  4. Sauté Vegetables: In the same pot, add chopped onion, carrot, celery, and garlic. Sauté for about 3 to 4 minutes until the onion softens and garlic is fragrant.
  5. Add Tomato Paste and Liquids: Stir in the tomato paste, then add Guinness stout, beef broth, liquid smoke, rosemary, and thyme. Bring the mixture to a boil. Season with salt and pepper to taste.
  6. Braise Ribs: Return the short ribs to the pot, making sure they are covered with liquid. Cover the pot with a lid and place it in the oven. Cook for 2½ to 3 hours until the ribs are fall-off-the-bone tender.
  7. Finish and Serve: Remove rosemary and thyme sprigs from the pot. Garnish with chopped fresh parsley and serve hot, ideally over mashed potatoes.

Notes

  • This dish is delicious served over mashed potatoes, pasta, polenta, or enjoyed on its own.
  • While beef short ribs are recommended, tougher cuts like chuck or brisket can be used if cut into similar sizes for even cooking.
  • Guinness stout gives this recipe its characteristic deep flavor; you can substitute with other dark beers, but the flavor will vary slightly.
  • Additional root vegetables can be added to enhance the flavor and heartiness of the braise.
  • Cooking times may vary based on size and thickness of ribs; cook until meat is tender and easily pulls away from the bone.
  • If liquid smoke isn’t available, it can be skipped, but it adds a subtle smoky depth to the dish.

Find it online: https://linadinner.com/guinness-braised-short-ribs-recipe/