Guinness Braised Short Ribs
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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!
The Best Guinness Braised Short Ribs Recipe
Get ready for an experience of indulgence with these Guinness Braised Short Ribs! Picture this: Beef short ribs, seared to perfection, then slow-braised in a mouthwatering concoction of aromatic vegetables, bold Guinness stout, and rich beef broth. The result? Ribs that are fork-tender, falling off the bone, and brimming with deep, complex flavors.
But that’s not all! A hint of liquid smoke gives an exciting, smoky undertone that complements the earthiness of rosemary and thyme. Finally, we sprinkle fresh parsley over the top, adding a burst of freshness that cuts through the richness. Served over creamy mashed potatoes, these ribs will turn any meal into a feast. Go ahead, treat yourself and whip up a batch today – you won’t regret it!
Why You’ll Love These Guinness Braised Short Ribs
- Incredible Flavor Depth: With the combination of Guinness stout, fresh herbs, and liquid smoke, these short ribs offer an unparalleled depth of flavor.
- Fall-Off-The-Bone Tenderness: Slow-braised in the oven, these short ribs become so tender and juicy they practically melt in your mouth.
- Elevated Comfort Food: While beef short ribs are often associated with comfort food, this recipe elevates it to a whole new level. Served over creamy mashed potatoes, this dish offers the heartwarming familiarity of comfort food with a gourmet twist – making it perfect for both casual family dinners and special occasions.
- All-Purpose Flour: Used for dredging the short ribs and forming a flavorful crust as you sear them. Substitute with gluten-free flour for a gluten-free version.
- Salt and Pepper: For seasoning the ribs. Adjust to your personal taste.
- Beef Short Ribs: The star of the show! Ideally, look for bone-in short ribs for the best flavor, but boneless short ribs can be used too.
- Olive Oil: Used for searing the short ribs. Can be substituted with other high-heat oils such as canola or grapeseed oil.
- Onion, Carrot, and Celery: These vegetables add a base layer of flavor to the dish. They can be substituted with similar veggies like leeks or parsnips.
- Garlic: For an extra punch of flavor. If you’re not a fan of garlic, feel free to reduce the amount or leave it out entirely.
- Tomato Paste: This adds depth and richness to the sauce. In a pinch, you could substitute it with ketchup or a can of diced tomatoes.
- Guinness Stout: Guinness gives a deep, malty flavor to the dish. You could substitute with another dark beer, a lighter beer for a less intense flavor, or beef broth if you prefer a non-alcoholic version.
- Beef Broth: Adds liquid for braising and an extra layer of flavor. Vegetable broth or chicken broth could also work in a pinch.
- Liquid Smoke: Enhances the smoky flavor of the dish. If you don’t have liquid smoke, smoked paprika could be a good alternative.
- Rosemary and Thyme: These herbs bring a lovely aroma to the dish. You could also use dried herbs or substitute with other herbs like oregano or bay leaves.
- Parsley: Used for garnish and a touch of freshness. You could substitute with other fresh herbs like cilantro or chives, or omit it if preferred.
Let me show you how easy it is to make these Guinness Braised Short Ribs that will result in fall-off-the-bone tender short ribs every single time. Let’s get cooking!
First things first, we’re going to give those beef short ribs a good dusting of flour, salt, and pepper. This is going to help us create a deliciously flavorful crust when we sear them. Make sure you’ve got all sides covered in that flour mixture. We’re setting ourselves up for success with this step!
Next up, it’s time to turn up the heat! Let’s get some olive oil hot in a Dutch oven, and then add the ribs. Don’t overcrowd them – doing them in batches is key. We’re aiming for a lovely brown crust on all sides. Once that’s done, take the ribs out and set them aside.
Now, into that same pot, throw in the onions, carrots, celery, and garlic. Just saute them until the onion softens and the garlic becomes beautifully aromatic. This combination is going to form a fantastic flavor base for our braising liquid.
Let’s deglaze the pot with tomato paste, Guinness stout, and beef broth. Add a little liquid smoke for that deep, smoky flavor and toss in some rosemary and thyme for extra aromatics.
Once you’ve got a good boil going, nestle the short ribs back in there and cover it up. Pop that pot in the preheated oven and let the low and slow heat work its wonders. In about 2 1/2 to 3 hours, those ribs should be so tender they’re practically falling off the bone.
Last but not least, don’t forget to remove the rosemary and thyme sprigs from the pot. Sprinkle over some freshly chopped parsley for a pop of color and a burst of freshness. All that’s left to do is to serve these fabulous Guinness braised short ribs over some creamy mashed potatoes.
Frequently Asked Questions
What is braising?
Braising is a slow-cooking method that starts with searing food at a high temperature and then finishing it off in a covered pot with a variable amount of liquid, resulting in tender, flavorful dishes. It’s especially suitable for cooking tougher cuts of meat, such as short ribs, as the slow cooking process breaks down connective tissue, creating melt-in-your-mouth tenderness.
What is the difference between braising and stewing?
Both braising and stewing are slow-cooking methods that tenderize meat and deepen flavors. However, the key difference lies in the amount of liquid used and the size of the meat cuts. In braising, the meat (usually large cuts) is only partially submerged in liquid and cooked in a covered pot. In stewing, smaller pieces of meat are totally submerged in liquid.
Can I use a beer other than Guinness for the recipe?
Yes, you can use a different beer if you prefer, but the Guinness adds a unique depth of flavor to this dish. Choose a full-bodied beer like a stout or porter for the best results. Avoid light beers as they may not impart the same depth of flavor.
Can I braise the short ribs on the stovetop instead of the oven?
Yes, you can braise the short ribs on the stovetop. Ensure the heat is set to low, and let the ribs simmer gently. Keep an eye on them and add more liquid if necessary.
What can I serve with these Guinness Braised Short Ribs?
These short ribs are typically served with a side that can absorb the delicious braising liquid, such as mashed potatoes, polenta, or even a chunk of crusty bread. A simple green salad or roasted vegetables also pair well to balance the richness of the dish.
Expert Tips
- Choose the Right Cut of Meat: When buying short ribs, look for cuts that are uniform in size. This ensures that all the ribs will cook and become tender at roughly the same time.
- Searing is Key: Don’t rush the searing step. Giving the short ribs a good sear not only enhances the flavor of the ribs themselves but also contributes to the overall richness of the sauce. Remember, those brown bits at the bottom of the pot after searing, known as “fond,” are full of flavor!
- Degrease the Sauce: Braised dishes like this can sometimes have quite a bit of fat. If you find your sauce is too fatty, you can skim off the excess fat from the top before serving. Or better yet, make the dish a day in advance, refrigerate overnight, then easily remove the solidified fat from the top.
- Utilize the Cooking Liquid: The braising liquid is packed full of flavors. Don’t let it go to waste! Strain it and serve it as a sauce with your ribs, or reduce it on the stove to intensify the flavor.
Storage
Once the dish has cooled down, transfer the short ribs and the sauce into an airtight container. They can be stored in the refrigerator for about 3 to 4 days.
Freezing
Put them in a freezer-safe container or heavy-duty freezer bags, again along with the sauce. They can be stored in the freezer for 2 to 3 months. To reheat, defrost overnight in the fridge and then gently reheat on the stove until warmed through. For best results, you may want to consider reheating in the oven at a low temperature to maintain the tender texture of the ribs.
Other Delicious Recipes You’ll Love
- Skillet Shepherd’s Pie
- Moussaka
- Crockpot Cabbage Rolls
- Skillet Chicken Pot Pie
- Instant Pot BBQ Pork Ribs
- Korean BBQ Ribs
- Hungarian Goulash
- Slow Cooker Ribs
- London Broil
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Guinness Braised Short Ribs
Video
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 pound beef short ribs
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 6 cloves garlic
- 2 tablespoons tomato paste
- 440 ml Guinness stout ((1 can))
- 2 cups beef broth
- 1 tablespoon liquid smoke (I used Mesquite)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375℉.
- 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 minutes 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 ½ 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.
Equipment
Notes
- While I prefer to serve this over mashed potatoes, it’s also amazing over pasta, polenta, or even on its own.
- Beef Choice: While this recipe calls for beef short ribs, you can use other cuts such as chuck or brisket if you prefer. Just ensure to cut them into similar sizes for even cooking.
- Stout Beer: The Guinness stout gives this dish its distinctive deep flavor. You can substitute it with other dark beers, though the flavor profile may slightly change.
- Veggies: The veggies add an extra layer of flavor to the dish. Feel free to add more veggies if you’d like. Root vegetables work really well with this dish.
- Cooking Time: The cooking time for this dish can vary depending on the size and thickness of your short ribs. The goal is to cook them until they’re fall-off-the-bone tender.
- Liquid Smoke: Liquid smoke gives the dish a subtle smoky flavor. If you can’t find it, you can skip it, but it does enhance the overall flavor of the dish.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
My first time making braised short ribs…THANK YOU Jo! This recipe is so easy and wow!!! Tasted amazing! Another great recipe from JoCooks being added to my repertoire! PS — did not use liquid smoke, doubled the veggies, doubled the tomato paste, used Old Rasputin beer…added a tablespoon of sugar to balance the bitterness from the beer. Delicious!
It sounds like you absolutely nailed it with your changes! I’m thrilled to hear the recipe is joining your cooking repertoire.
Having been a BBQist for 60 some years -and having an aversion to liquid smokes, I fired up my woodburning smoker at 225 degrees F. and added the short ribs to my smoker -on a flat foil pan- as soon as I finished the sear. I prepared the rest of the recipe as it is written and when it was time to add the short ribs, I brought them in from the smoker, placed them (and drippings) in a foil turkey pan (with a stout wire frame), added the veggie-beer-broth mixture and put the pan back in my smoker for about 5 hours. WOW!!! It was really tasty, nicely smokey without the -imho- acrid after taste. note: the temp outside my smoker was 40 degrees F and after four hours, was not quite acceptable, but after the 5th hour, it was very acceptable! Thank you.
Glad to hear it turned out so well and added a great smoky flavor. Thanks for sharing your experience and tips!
Made this with a preassure cooker and turned out amazing.
Oh, I’m absolutely delighted to hear that the pressure cooker worked wonders for you! Nothing like cutting down the cooking time and still ending up with melt-in-your-mouth short ribs.
Can I use country ribs
Sure, you can certainly use country-style ribs in place of short ribs in this recipe. Country-style ribs are typically leaner than short ribs, so the result may be slightly less rich, but they should still become tender and flavorful with the Guinness braising. The cooking time may vary a bit depending on the size and thickness of the ribs, so be sure to check for doneness accordingly.
This dish was Ah-Mazing! Everyone loved it – especially over the usual corned beef and cabbage on March 17. Rich and flavorful.
Made this tonight and it turned out amazing, thank you for sharing this recipe. I felt like a pro…. forgot the Parsley for the pic
I’m so glad you liked it!
Amazing! I had never cooked ribs or braised anything. This turned out sooo good! The ribs really fell off the bone! Everyone enjoyed. Time consuming recipe but so worth it!
We are so happy you enjoyed them!
Hi Jo! What cut of beef short ribs do you use? I called a butcher shop and they asked me “english” vs. “flanken”? thanks!
These are called english short ribs. 🙂
This is to die for. Wish short ribs were a little more affordable so I could have them more often. Seriously good!!
This is definitely a go to food when I have short ribs in the house. Over mashed potatoes makes it even better. Quick and easy to prepare. Most of the work is done long before its ready, so its perfect for serving to company.
Potatoes are a must! We’re so glad you love these.
Can this be done in a slow cooker and be just as good ?
Yes, for sure. I would still do the first 3 steps, sear the meat, saute the mirepoix, deglaze the pot, and then add everything to the slow cooker and I would cook on low for about 8 hours. If you try it, let me know how they turn out. 🙂
This looks amazing. Can’t wait to try it. Can I leave out the liquid smoke? Or is there anything else I can replace it with?
I love all your recipes. I get so many compliments when I make them
You can leave it out if you’d like! Smoked paprika would be a good substitute.
Rich, tasty and incredible with mashed potatoes. HUGE hit with the family and great dish to end the winter season.
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
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.