Name: Guinness Braised Short Ribs Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Irish
Ingredients: ½ cup all-purpose flour; ½ teaspoon salt; ¼ teaspoon pepper; 4 pounds 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 (Mesquite flavor); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tablespoon fresh parsley, chopped

If you're craving a dish that's all about rich, slow-cooked comfort, you're going to love this Guinness Braised Short Ribs Recipe. Tender ribs simmered in a deep, smoky Guinness stout sauce? Yes, please!

A white round pot filled with many pieces of cooked meat in a deep brown sauce, showing a rich texture with small chunks of vegetables like carrots and celery mixed in. The meat pieces are stacked layered, covered in the thick sauce that has a shiny, slightly oily surface with hints of herbs sprinkled evenly across. The pot sits on a white marbled surface with part of a gray and white striped cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Braised Short Ribs Recipe
Top Tip
How to Serve Guinness Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Braised Short Ribs Recipe

Why You'll Love This Recipe

I have to admit, the first time I made these Guinness braised short ribs, my kitchen smelled like a cozy Irish pub. The aroma alone makes you eager to dive right in and savor every bite.

Fall-Off-The-Bone Tender: Slow braising in Guinness delivers melt-in-your-mouth ribs every time.
Deep, Complex Flavor: The combination of stout, tomato paste, and liquid smoke creates a rich, smoky sauce.
Versatile Serving Options: Perfect over mashed potatoes, polenta, or even pasta.
Comfort Food at Its Best: This Irish-inspired meal is ideal for family dinners or special occasions.

Ingredients & Why They Work

When shopping for this recipe, choose meaty beef short ribs with good marbling for the best tenderness and flavor. A can of Guinness stout is essential here, bringing that signature bitterness and body. Fresh herbs and quality broth round out the dish perfectly.

Flat lay of a small mound of all-purpose flour on a simple white ceramic shallow plate, a small white ceramic bowl with coarse salt, a small white ceramic bowl with fresh cracked black peppercorns, four large uncut raw beef short ribs with natural marbling, a small white ceramic bowl with golden olive oil, one whole large yellow onion with papery skin, one fresh large orange carrot with leafy top trimmed, two fresh green celery stalks with leaves, six whole cloves of garlic with white skins, a small white ceramic bowl with deep red tomato paste, a small white ceramic bowl filled with dark Guinness stout beer, a small white ceramic bowl with rich brown beef broth, a small white ceramic bowl with dark liquid smoke, two fresh bright green sprigs of rosemary, four fresh vibrant green sprigs of thyme, one small cluster of chopped fresh parsley with bright green leaves—all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Helps create a flavorful crust when searing the ribs.
Salt: Essential for seasoning and enhancing the beef's natural flavors.
Pepper: Adds a gentle heat and depth to the seasoning.
Beef short ribs: The star of the dish, rich and tender when braised slowly.
Olive oil: Used for searing the ribs to lock in juices and flavor.
Onion: Adds sweetness and base flavor to the braising liquid.
Carrot: Brings subtle sweetness and texture.
Celery: Adds aromatic depth and balances flavors.
Garlic: Infuses the dish with fragrant, savory notes.
Tomato paste: Intensifies the sauce with a rich umami punch.
Guinness stout: Provides the signature maltiness and bitterness that defines this recipe.
Beef broth: Enhances the meaty base and adds moisture for braising.
Liquid smoke (Mesquite flavor): Adds a lovely smoky note without needing a grill.
Fresh rosemary: Contributes piney, earthy aroma to the sauce.
Fresh thyme: Adds subtle herbal complexity.
Fresh parsley: A bright, fresh garnish that balances the deep flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Guinness Braised Short Ribs recipe is how adaptable it is. Whether you want to amp up the smoky notes or sneak in some extra veggies, there’s plenty of room to make this dish your own cozy classic.

Variation: For a richer, deeper flavor, I like adding a splash of aged balsamic vinegar towards the end of cooking. It adds a subtle tang that balances the stout’s bitterness beautifully.
Dietary Twist: If you’re looking to lighten things up, try swapping half the olive oil with broth when sautéing the veggies. You still get great flavor without all the fat.
Seasonal Flare: In the fall, tossing in diced parsnips or turnips alongside the carrot and celery gives this dish an earthy sweetness that’s perfect for cozy dinners.
Beer Swap: No Guinness on hand? A robust porter or a Belgian dubbel can provide a similar richness though the flavor will subtly shift. It’s still delicious!

Step-by-Step: How I Make Guinness Braised Short Ribs Recipe

The dish shows a white round plate with a bed of creamy mashed potatoes that have a smooth, soft texture, and are pale yellow in color. On top of the mashed potatoes, there are three large pieces of dark brown, glazed meat with a shiny, rich sauce covering them. The meat pieces are garnished with small, bright green chopped herbs, which add a fresh color contrast. The sauce has spread slightly around the edges of the mashed potatoes, creating a glossy, reddish-brown pool on the plate. The plate sits on a white marbled surface, and some bread slices are blurred in the background on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven

Start by preheating your oven to 375 degrees Fahrenheit. This ensures your Dutch oven will braise the short ribs at just the right temperature for that perfect tender finish.

Step 2: Dredge the Ribs for That Perfect Crust

Whisk together the all-purpose flour, salt, and pepper on a shallow plate. Then, lovingly coat each beef short rib on all sides. This flour coating is key—it creates that beautiful crust when searing, locking in juices and flavor.

Step 3: Sear the Ribs Until Golden Brown

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half the ribs—don’t overcrowd the pot—and sear each side for 3 to 4 minutes until a deep golden crust forms. Remove and repeat with the remaining ribs. This step builds the foundation of flavor that makes the dish so irresistible.

Step 4: Sauté Aromatics to Build Flavor

In the same pot, toss in the chopped onion, carrot, celery, and garlic. Sauté them for 3 to 4 minutes until the onions soften and the garlic releases its lovely aroma. This sweet, aromatic base enhances the richness of the Guinness and beef broth.

Step 5: Add Tomato Paste, Guinness, and Herbs

Stir in 2 tablespoons of tomato paste until it’s fully blended. Then pour in the full can of Guinness stout, 2 cups of beef broth, and 1 tablespoon of liquid smoke for that subtle mesquite kiss. Toss in fresh rosemary and thyme sprigs. Bring the mixture up to a gentle boil, then taste to adjust salt and pepper. The steam rising now smells like comfort itself.

Step 6: Braise the Ribs Low and Slow

Return the short ribs to the pot, nestling them under the rich liquid. Cover with the lid and place the whole pot in your preheated oven. Let everything simmer slowly for 3 hours, until the meat is so tender it practically falls off the bone with the lightest touch.

Step 7: Finish with Fresh Parsley and Serve

Carefully remove the rosemary and thyme sprigs, then sprinkle fresh chopped parsley over the top for a burst of color and brightness. Serve these luscious ribs piping hot over creamy mashed potatoes, or if you like, try them over buttery polenta or your favorite pasta for a decadent comfort meal.

Top Tip

These tips will take your Guinness Braised Short Ribs Recipe from great to unforgettable. From perfect searing to achieving that melt-in-your-mouth tenderness, these little insights can make all the difference in your cooking experience.

Even Browning: Don’t overcrowd the pan when searing the short ribs. I found searing half the ribs at a time ensures a beautiful crust without steaming.
Flavor Boost: Stir the tomato paste into the veggies before adding liquids. It deepens the flavor and gives the sauce a lovely richness that really complements the Guinness.
Patience is Key: Let those ribs braise for the full 3 hours at 375℉, uncovered and submerged in the liquid. The slow cooking is what makes them fall off the bone tender.
Don’t Skip the Liquid Smoke: It adds a subtle smoky note that rounds out the richness. I’ve made it without, but it’s definitely worth tracking down for an authentic depth.

How to Serve Guinness Braised Short Ribs Recipe

The image shows three steps in a cooking process, each in a white bowl on a white marbled surface. The first bowl contains a mix of white flour and small dots of black pepper, evenly spread. In the second bowl, a pair of metal tongs holds a raw piece of red meat, partially dipped and surrounded by the flour mixture. The third bowl shows the same piece of red meat, fully coated in white flour, held by the metal tongs above the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep it simple with fresh chopped parsley to brighten up the deep, smoky sauce. A sprinkle of cracked black pepper or a pinch of flaky sea salt right before serving also adds a lovely finishing touch.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes — a classic for soaking up all that luscious sauce. Polenta or buttered pasta are fantastic alternatives. For some greens, serve alongside sautéed kale or roasted Brussels sprouts to add color and balance.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover ribs and sauce in an airtight container in the refrigerator. They’ll keep well for up to 3 days and taste even richer the next day as the flavors meld.

Freezing

For longer storage, transfer cooled short ribs and sauce to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, covered, stirring occasionally until warmed through. You can add a splash of beef broth or water if the sauce appears too thick. Alternatively, warm in a 325℉ oven covered until hot, about 20-30 minutes.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Yes! Other dark stouts or porters can work as substitutes, but Guinness has a unique flavor that adds depth and slight bitterness. Different beers may alter the flavor profile slightly.

What if I don’t have liquid smoke?

Liquid smoke is optional but recommended. If unavailable, you can omit it. The dish will still be delicious and smoky, thanks to the Guinness and slow braising.

How do I know when the short ribs are done?

The ribs are ready when the meat is fork-tender and falls off the bone easily. It usually takes about 3 hours at 375℉, but times can vary depending on rib size.

Can I prepare this recipe a day ahead?

Absolutely! In fact, allowing the dish to rest overnight enhances the flavors. Reheat gently before serving.

Final Thoughts

Cooking Guinness Braised Short Ribs is like wrapping yourself in a warm culinary hug — a comforting, indulgent dish that feels just like home. The slow braising, rich Guinness sauce, and tender meat come together to create something truly special. Whether you’re making it for a cozy family dinner or to impress guests, it’s sure to be a memorable meal. So grab that can of Guinness, don your apron, and get ready to savor every bite!