Guinness Braised Short Ribs

4.77 from 82 votes

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!

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Main Course

Cuisine: American

Keyword: guinness braised short ribs, short ribs

Servings:

Calories: 386kcal

Author: Joanna Cismaru

Equipment

Le Creuset 3.75-Quart Braiser

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

US Customary - Metric

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.

Video

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