• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
3 hours 10 minutes
4.73 from 68 votes
43 Comments

Guinness Braised Short Ribs

Jump to RecipePrint RecipeJump to Video
  • 769
by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

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

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.

Ingredients

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 To Make 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

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

Leftovers

Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.

Freezing

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.

More great recipes to try:

  • Skillet Shepherd’s Pie
  • Moussaka
  • Crockpot Cabbage Rolls
  • Skillet Chicken Pot Pie
  • Instant Pot BBQ Pork Ribs
  • Korean BBQ Ribs

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of a pan full of guinness braised short ribs

Guinness Braised Short Ribs

4.73 from 68 votes
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
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 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 4 pound beef short ribs
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 6 cloves garlic
  • 2 tablespoon 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
US Customary – Metric

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%)
Course:Main Course
Cuisine:American
Keyword:guinness braised short ribs, short ribs
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 769

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

close up shot of a guinness brownie
Previous Post
Guinness Brownies
side view shot of a serving spoon taking a scoop of skillet chicken pot pie
Next Post
Skillet Chicken Pot Pie

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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
  2. baltisraul says

    March 16, 2019 at 11:05 am

    5 stars
    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
  3. Erica says

    November 24, 2018 at 10:02 pm

    5 stars
    I made this today for dinner and omg it was so delicious!! Thank you for all of your delicious recipes 😽

    Reply
    • Joanna Cismaru says

      November 24, 2018 at 10:06 pm

      My pleasure!

      Reply
  4. Dana says

    August 26, 2018 at 6:39 am

    5 stars
    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
  5. may says

    August 21, 2018 at 12:05 pm

    can I make this without a dutch oven?

    Reply
    • Nicole Beaulieu says

      August 21, 2018 at 2:17 pm

      If you have an alternate pot that is suitable for braising then you’ll be fine.

      Reply
  6. Angie says

    March 17, 2018 at 7:33 pm

    5 stars
    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
    • Joanna Cismaru says

      March 18, 2018 at 10:24 am

      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.

      Reply
  7. Nicole Gertz-Ross says

    February 23, 2017 at 8:51 pm

    5 stars
    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
  8. Jenn says

    January 18, 2017 at 12:24 pm

    5 stars
    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
    • Joanna Cismaru says

      January 18, 2017 at 2:25 pm

      Thank you Jenn! So glad you loved this recipe!

      Reply
  9. Karen says

    January 16, 2017 at 10:04 am

    5 stars
    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
    • Joanna Cismaru says

      January 16, 2017 at 10:06 am

      I love roasted red peppers, one of my favorite ingredients. I bet it was wonderful!

      Reply
  10. 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
    • Fenne Kieken says

      January 16, 2017 at 9:21 am

      Sure you could do that.

      Reply
  11. 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
    • Fenne Kieken says

      January 16, 2017 at 9:44 am

      Thanks for the giggle this morning Lori. Glad you enjoyed a Guinness day and thanks posting your comment.

      Reply
  12. Mary Callan says

    January 13, 2017 at 5:49 pm

    I sounds and looks totally amazing – I love these ingredients!!!

    Reply
    • Joanna Cismaru says

      January 13, 2017 at 7:31 pm

      Thanks Mary, I hope you try them!

      Reply
  13. Sara @ Last Night's Feast says

    January 13, 2017 at 2:17 pm

    Yum! This looks great, and I love working with short ribs

    Reply
    • Joanna Cismaru says

      January 13, 2017 at 7:35 pm

      Thanks, Sara!

      Reply
  14. 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
    • Joanna Cismaru says

      January 13, 2017 at 1:14 pm

      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. 🙂

      Reply
  15. Rita says

    January 13, 2017 at 10:55 am

    Hi Jo,

    Is your cook book available at Barnes and Noble?

    Reply
    • Fenne Kieken says

      January 13, 2017 at 12:36 pm

      Yes. Here is the link for it for you

      http://www.barnesandnoble.com/w/30-minute-one-pot-meals-jo-cismaru/1123664466?ean=9781624142482

      Reply
Newer Comments

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
side shot of beef and broccoli in a skillet

Asian

side view shot of stuffed manicotti on a plate

Italian

a stack of quesadillas on a plate along with some lime wedges and topped with salsa.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

a few beef koftas on a plate with some pitas garnished with parsley next to tzatziki sauce.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!