Guinness Braised Short Ribs

These melt-in-your-mouth Guinness Braised Short Ribs are hearty, super comforting and incredibly delicious, slowly cooked in stout, beef broth and lots of fresh herbs. They really are fall-off-the-bone deliciousness!

If I were to pick my favorite type of dish when it comes to winter comfort, these Guinness braised short ribs is what I would go for. For me, these are the epitome of comfort. These melt-in-your-mouth short ribs served over creamy mashed potatoes; life couldn’t get any better. These ribs are to die for, intense in flavor, so meaty and succulent. If you love beef, you will love my recipe. We’re talking beef and beer. I know it sounds more like guy food, but ladies, forget about salads for a moment and make these, you will not regret it.

I will tell you though that this is not a quick recipe, braising meat takes a long time, you have to slowly cook the meat until it falls off the bone. However, it’s still really easy to put together, then just place the pot in the oven for 2 1/2 to 3 hours and you can go watch a movie while waiting for your ribs.

What Is Braising

While braising takes a long time, it is such a simple technique and one so worth all the waiting time. There are 4 simple steps to braising any type of meat.

1. Sear the meat.
2. Saute the mirepoix (onions, celery, carrots, etc.)
3. Deglaze the pot
4. Braise it!

It really is that simple. The end result, my friends, is fall-off-the-bone tender, succulent meat. That’s all. This is my secret I pass on to you.

What Is The Difference Between Braising And Stewing?

Both braising and stewing require a long time, but do you ever wonder what the difference is? I usually wonder about these things, don’t you? The answer, peeps, is in the amount of liquid you use.

While braising only requires the food (meat) to be partially submerged in cooking liquid, stewing requires the meat in this case, to be fully submerged in liquid. There you go, another secret I passed on to you.

Ingredients

Here’s what ingredients you’ll need for this delicious dish:

• Flour
• Salt & pepper
• Beef short ribs
• Olive oil
• Onions
• Carrots
• Celery
• Garlic
• Tomato paste
• Guinness stout
• Beef Broth
• Liquid Smoke
• Fresh herbs such as rosemary, thyme, and parsley

How To Make Braised Short Ribs

As I mentioned there are 4 steps to braising any type of meat and this applies to these short ribs.

Sear the meat: Dredge the short ribs first in a bit of seasoned flour with salt and pepper, then sear them in a large Dutch oven or braiser to lock in those flavors and sear some of that fat so it crisps up a bit. Transfer the ribs to a plate and set aside.

Saute the mirepoix: Add the onions, carrot, celery, garlic to the braiser and saute them for about 3 to 4 minutes, or until the onion has softened and the garlic is aromatic.

Deglaze the pot: Stir in the tomato paste and add in the Guinness, broth, liquid smoke, spices and stir everything, scraping up all the brown bits from the bottom of the pan. Taste for seasoning and adjust with salt and pepper as needed.

Braise: Add the short ribs back to the braiser, cover with a lid and transfer to the oven. Cook for 2 1/2 to 3 hours at 375 F degrees, or until the ribs fall off the bone.

What Are Short Ribs

Short ribs are a cut of beef taken from the brisket, chuck, plate or rib areas of beef. They are the equivalent of spare ribs in pork. Beef short ribs are usually larger and meatier than pork spare ribs.

What Can I Use Instead Of Guinness

Guinness is a classic Irish stout with a deep dark brown color topped with a rich, dense head when poured. While the color may intimidate you, the flavor is surprisingly light. It’s a velvety smooth treat! If you would like to substitute the beer in this recipe, I would try to stick to Irish stouts.

Another great way to braise short ribs is to use a red wine such as a Cabarnet Sauvignon, Shiraz or a Zinfandel.

How To Serve

In my humble opinion the best way to serve these short ribs is over mashed potatoes. Yeah you could probably get away with serving these over some pasta or with a salad, but nothing tastes as good as hot succulent short ribs over mashed potatoes drenched in some of that wonderful sauce you get from slow cooking the ribs. Another way I love to serve them is over some creamy polenta!

Hands down my favorite comfort meal. No other cut of beef has their rich flavor and melt-in-your-mouth texture. So worth the wait of braising them!

Leftovers

Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.

Freezing

You can also freeze these ribs, also stored in an airtight container or freezer bags. They will last in the freezer, if properly stored, for up to 2 months.

More great recipes to try:

• Skillet Shepherd’s Pie
• Moussaka
• Crockpot Cabbage Rolls
• Skillet Chicken Pot Pie
• Instant Pot BBQ Pork Ribs
• Korean BBQ Ribs