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:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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.
- 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.
Recipe Video
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.
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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.
can I make this without a dutch oven?
If you have an alternate pot that is suitable for braising then you’ll be fine.
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 😉
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.
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??
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!
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
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.
Thank you Jenn! So glad you loved this recipe!
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!
I love roasted red peppers, one of my favorite ingredients. I bet it was wonderful!
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.
Sure you could do that.
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.!!
Thanks for the giggle this morning Lori. Glad you enjoyed a Guinness day and thanks posting your comment.
I sounds and looks totally amazing – I love these ingredients!!!
Thanks Mary, I hope you try them!
Yum! This looks great, and I love working with short ribs
Thanks, Sara!
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!
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. 🙂
Hi Jo,
Is your cook book available at Barnes and Noble?
Yes. Here is the link for it for you
http://www.barnesandnoble.com/w/30-minute-one-pot-meals-jo-cismaru/1123664466?ean=9781624142482