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!
Guinness Braised Short Ribs
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.
- Sear the meat.
- Saute the mirepoix (onions, celery, carrots, etc.)
- Deglaze the pot
- 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.
What Ingredients Are In Braised Short Ribs
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 Do You Make These 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 These Braised Short Ribs
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!
How Do You Store Leftover Braised Short Ribs
Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.
Can You Freeze These Short Ribs
Yes, 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.
TRY THESE OTHER DELICIOUS RECIPES:
- Skillet Shepherd’s Pie
- Moussaka
- Crockpot Cabbage Rolls
- Skillet Chicken Pot Pie
- Instant Pot BBQ Pork Ribs
- Korean BBQ Ribs
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Guinness Braised Short Ribs
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Serves: 8
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!
Ingredients
- 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
Instructions
- Preheat oven: Preheat the oven to 375 F degrees.
- Prepare short ribs: 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.
- Sear short ribs on all sides: 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.
- Saute veggies: 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.
- Deglaze the pot: 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.
- Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
- Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.
Video
Recipe Notes
While I prefer to serve this over mashed potatoes, it's also amazing over pasta, polenta, or even on its own. You can use pork ribs in this recipe if you prefer. Store leftovers in an airtight container in the fridge for up to 3 to 5 days. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 386kcal (19%)Carbohydrates: 11g (4%)Protein: 34g (68%)Fat: 20g (31%)Saturated Fat: 7g (44%)Cholesterol: 97mg (32%)Sodium: 413mg (18%)Potassium: 839mg (24%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1445IU (29%)Vitamin C: 4.8mg (6%)Calcium: 30mg (3%)Iron: 4.3mg (24%)
Grace says
Rich, tasty and incredible with mashed potatoes. HUGE hit with the family and great dish to end the winter season.
sue says
I am going to make this in my Instant Pot next weekend…….probably timing it as a beef stew….will let you all know how it turns out
Patrick R Nugent says
This is a absolute great way to do short ribs. If you do boneless ribs be sure to go lower and slower, as boneless ribs are not really ribs but from the shoulder area. Treat boneless cuts as if you were cooking a Boston Butt.
graham Douglas says
G’day Jo could you please tell me what is liquid smoke i have not come across this one. with thanks Graham Douglas
Joanna Cismaru says
Hi! Liquid smoke is a water-soluble liquid used for providing food with a smoky flavor. There’s a link to the it in the ingredients list, so you can see it on amazon and see what it looks like. You can find it in all grocery stores.
baltisraul says
Be advised if you use boneless beef ribs, they are actually from the shoulder region and are not rib meat at all. They are still good but you will need to adjust your cooking time and internal temp to get them as tender as actual on the bone beef ribs. This recipe is the BOMB! Give it a try, you will never look back.
Erica says
I made this today for dinner and omg it was so delicious!! Thank you for all of your delicious recipes 😽
Joanna Cismaru says
My pleasure!
Dana says
This recipe was so delicious! I made this multiplied by 7 for a group of 50 as a second meat option. It was loved by all and they want the recipe! I made exactly as written with the addition of koser salt on the meat for 5 minutes before patting dry then flouring . Also sprinkled koser salt on the meat after Browning. I made gravy/sauce by straining the liquid in the end and removing fat. I then heated a little of the fat with a few TBSP flour until bubbly and poured back in the liquid. (1TBSP flour per cup of liquid) Brought to boil the simmered for a few 15minutes. Made it 3 days before the party and refrigerated.
may says
can I make this without a dutch oven?
Nicole Beaulieu says
If you have an alternate pot that is suitable for braising then you’ll be fine.
Angie says
Great! I used pork butt steak ribs (a lot cheaper for a first try) and they turned out delicious for a St. Patty’s day meal. I’m from Louisiana so I added a good bit of salt & pepper and just a tad Cajun seasoning 😉
Joanna Cismaru says
Hi Angie!! So happy you liked this recipe, it’s one of my favorites. Good idea with the pork butt and you’re right short ribs could be quite expensive.
Nicole Gertz-Ross says
I have made this now several times and it is to die for.. and I love cooing so much that I barely ever repeat a recipe … EVER…
I have added at the very end a small shot of port to it….. it gives it just rounds the flavour out… and our family likes it served with a tiny dollop of sour cream..
I have served it over mashed cauliflower, homemade fresh egg noodles, warm soft polenta.. it is good any time.. making it again on Sunday as winer does not want to seem to leave
I want to serve it with a side of cauliflower and broccoli… any good ideas for that??
Fenne Kieken says
Thanks for the five star rating and posting your comment. This is a wonderful dish and what you serve it with sounds great. Sides sound good and it could also handle a stronger veg like brussel sprouts if you like those or even carrots would be nice. Go on and have fun and enjoy! Well, sounds like you and your family are enjoying it!
Marie Sullivan says
Toss the cauliflower in olive oil and balsamic vinegar with 2 cloves of finely chopped garlic cook it in single layer on tray in oven at 400 for 15 – 20 min
Jenn says
Very tasty!!! I used boneless short ribs (beef), 4 lbs as the recipe suggested. Needless to say we got several meals from this dish. Also, I could find only Guiness Stout in bottles, which are only ~12 ounces and that seemed to be OK. I love your recipes and plan to buy your cookbook. Thanks much.
Joanna Cismaru says
Thank you Jenn! So glad you loved this recipe!
Karen says
I made these last night…………yummy…………….I did take a picture and posted it to Instagram but put @jocooks instead of #jocooks……………..lol
I also substituted the tomato paste with roasted red peppers. I want to serve this to girlfriends and one of them is allergic to tomatoes…….I don’t think it affected the ribs at all!
Joanna Cismaru says
I love roasted red peppers, one of my favorite ingredients. I bet it was wonderful!
Adina says
Such a mouth watering dish! Do you think I could make this with pork ribs? I really can’t remember ever seeing beef short ribs at the butcher’s… I might have to order them in advance.
Fenne Kieken says
Sure you could do that.
Lori Harland says
Hey Jo
Keep on rocking the great recipes! Today was a Jo Cooks with Guinness day and it was absolutely fabulous and delicious. The Guinness Short Ribs were amazing, I wish I made more, could have licked the plate clean. Then for desert I did the Mile high Guinness Brownies, wow!!! I need to add Guinness to my shopping list on a regular basis.!!
Fenne Kieken says
Thanks for the giggle this morning Lori. Glad you enjoyed a Guinness day and thanks posting your comment.
Mary Callan says
I sounds and looks totally amazing – I love these ingredients!!!
Joanna Cismaru says
Thanks Mary, I hope you try them!
Sara @ Last Night's Feast says
Yum! This looks great, and I love working with short ribs
Joanna Cismaru says
Thanks, Sara!
Susan says
Hi Jo! My mouth is watering. Adding Guiness and short ribs to my shopping list for this weekend! I love your recipes and videos!
Is that the 5 qt Le Creuset brasier? Gorgeous pan! I may need to add that to my shopping list too! Ruh roh!
Joanna Cismaru says
Hi Susan, no it’s the 3 3/4 quart braiser. Here’s the link for it on amazon https://www.amazon.com/gp/product/B01HQSCDR6/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=josfav-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B01HQSCDR6&linkId=57425899539fd48ea889bed5c6eb88d1
I love this braiser, it’s so gorgeous, I can’t wait to use it again and again. 🙂
Rita says
Hi Jo,
Is your cook book available at Barnes and Noble?
Fenne Kieken says
Yes. Here is the link for it for you
http://www.barnesandnoble.com/w/30-minute-one-pot-meals-jo-cismaru/1123664466?ean=9781624142482