Last updated on June 6th, 2018 at 01:56 pm
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.
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. I mean 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 now 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.
The first thing you need to do is sear the short ribs to lock in those flavors and sear some of that fat so it crisps up a bit. Then the rest is like making a stew, saute your onions, carrots, celery and garlic, add the stout and beef broth, then because I wanted a bit of smoky flavor to my ribs I added a bit of Mesquite liquid smoke. Add the short ribs back to the pot, cover and place in the oven and let them slowly cook for a few hours.
The other thing which I think is mandatory here is to serve them 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. Hands down my favorite comfort meal. My mouth is watering just looking at these pictures and the part that sucks is that I don’t have any left so I will end this here.
Try some other nice and hearty dinners like these ones here:
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Guinness Braised Short Ribs
- 1/2 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 4 lb beef short ribs
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 6 cloves garlic
- 2 tbsp tomato paste
- 440 ml Guinness stout (1 can)
- 2 cups beef broth
- 1 tbsp liquid smoke I used Mesquite
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tbsp fresh parsley chopped
- Preheat the oven to 375 F degrees.
- In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
- In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
- Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
- Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
- Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.
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