Description

This Guinness Braised Short Ribs recipe is the ultimate comfort food for fall, featuring tender beef short ribs slow-cooked in a rich and flavorful sauce made with Guinness stout, fresh herbs, and aromatic vegetables. Perfectly braised to melt-in-your-mouth perfection, these ribs are an ideal hearty meal served over creamy mashed potatoes.

Ingredients

Scale

For the Short Ribs

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

For the Braising Sauce

1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
6 cloves garlic, minced
2 tablespoons tomato paste
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 (for garnish)

Instructions

Preheat oven: Set your oven to 375°F (190°C) to prepare for braising the ribs.
Prepare short ribs: In a shallow plate, whisk together the flour, salt, and pepper. Dredge each short rib thoroughly in the flour mixture, making sure each piece is evenly coated.
Sear short ribs on all sides: Heat olive oil in a large Dutch oven over medium-high heat. Add ribs in batches without overcrowding, searing each side for about 3 to 4 minutes until they develop a golden-brown crust. Remove ribs and set aside.
Sauté vegetables: In the same Dutch oven, add chopped onion, carrot, celery, and minced garlic. Sauté for 3 to 4 minutes until onions soften and garlic becomes fragrant.
Deglaze the pot: Stir in tomato paste and cook briefly, then pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs and bring the mixture to a boil. Season with additional salt and pepper if desired.
Transfer to the oven and braise: Return the short ribs to the pot, cover with a lid, and place the Dutch oven in the preheated oven. Braise for 2 ½ to 3 hours until the meat is tender and falls off the bone.
Garnish and serve: Carefully remove the rosemary and thyme sprigs from the pot. Sprinkle fresh chopped parsley over the ribs. Serve the braised short ribs hot, ideally over creamy mashed potatoes for a comforting meal.

Notes

For maximum flavor, do not skip searing the ribs; it locks in juices and develops a rich depth in the sauce.
If you can’t find liquid smoke, you can omit it or substitute with smoked paprika for some smokiness.
Braising time may vary slightly depending on your oven; cook until ribs are tender and easily pulled off the bone.
Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
Serve with mashed potatoes, polenta, or creamy grits for a truly comforting meal.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Braising
Cuisine: Irish-inspired

Nutrition

Serving Size: 1 serving (approx. 200g of cooked ribs with sauce)
Calories: 520 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0.5 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg

Keywords: Guinness braised short ribs, fall comfort food, beef rib recipes, slow cooked ribs, Irish stew, hearty dinner, braised meat recipe