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Guinness Braised Short Ribs

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Last updated on April 13th, 2019 at 10:35 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. They really are fall-off-the-bone deliciousness!

a braiser filled with short ribs in a dark sauce topped with parsley

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.

  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.

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

a bowl of braised short ribs over mashed potatoes topped with parsley with a can of guinness in the background

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.

a braiser filled with braised short ribs in a dark sauce topped with parsley

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!

a fork with a piece of braised shortrib with a bowl of food in the background

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:

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!
5 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: guinness braised short ribs, short ribs
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 8
Calories: 386kcal
Author: Joanna Cismaru

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
US Customary - Metric
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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.

Watch How To Make It

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

Calories: 386kcal | Carbohydrates: 11g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 413mg | Potassium: 839mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28.9% | Vitamin C: 5.8% | Calcium: 3% | Iron: 23.7%
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Comments

  1. Grace says

    April 7, 2019 at 7:13 pm

    Rich, tasty and incredible with mashed potatoes. HUGE hit with the family and great dish to end the winter season.

    Reply

  2. sue says

    March 17, 2019 at 5:33 am

    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

    Reply

  3. Patrick R Nugent says

    March 16, 2019 at 7:33 pm

    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.

    Reply

  4. graham Douglas says

    March 16, 2019 at 3:46 pm

    G’day Jo could you please tell me what is liquid smoke i have not come across this one. with thanks Graham Douglas

    Reply

    • Joanna Cismaru says

      March 16, 2019 at 8:01 pm

      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.

      Reply

  5. baltisraul says

    March 16, 2019 at 11:05 am

    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.

    Reply

  7. Dana says

    August 26, 2018 at 6:39 am

    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.

    Reply

  9. Angie says

    March 17, 2018 at 7:33 pm

    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 😉

    Reply

  10. Nicole Gertz-Ross says

    February 23, 2017 at 8:51 pm

    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??

    Reply

    • Fenne Kieken says

      February 24, 2017 at 9:19 am

      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!

      Reply

    • Marie Sullivan says

      February 8, 2018 at 9:56 am

      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

      Reply

  11. Jenn says

    January 18, 2017 at 12:24 pm

    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.

    Reply

  12. Karen says

    January 16, 2017 at 10:04 am

    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!

    Reply

  13. Adina says

    January 16, 2017 at 1:41 am

    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.

    Reply

  14. Lori Harland says

    January 15, 2017 at 5:10 pm

    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.!!

    Reply

  17. Susan says

    January 13, 2017 at 12:46 pm

    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!

    Reply

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