Description
This Guinness Braised Short Ribs recipe features tender, fall-off-the-bone beef short ribs slow-cooked in a rich, flavorful sauce made with Guinness stout, vegetables, and aromatics. Perfect for a comforting dinner served over mashed potatoes, pasta, or polenta, this dish offers a deep, smoky flavor complemented by fresh herbs and slow braising.
Ingredients
Units
Scale
Beef and Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 pounds beef short ribs
Searing and Vegetables
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 6 cloves garlic
Liquids and Flavor
- 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
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for braising the short ribs.
- Dredge Short Ribs: In a shallow plate, whisk together the flour, salt, and pepper. Coat the short ribs thoroughly in the flour mixture to achieve a nice crust when seared.
- Sear the Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add half the ribs at a time, without crowding, and sear each side for 3 to 4 minutes until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onions, carrot, celery, and garlic. Sauté for 3 to 4 minutes until the onion softens and the garlic becomes fragrant.
- Add Flavorings and Liquids: Stir in tomato paste until combined. Pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring the mixture to a boil and adjust salt and pepper to taste.
- Braise the Short Ribs: Return the ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and place the pot in the preheated oven. Cook for 3 hours until the ribs are tender and fall off the bone.
- Finish and Serve: Remove rosemary and thyme sprigs. Garnish with fresh chopped parsley. Serve the ribs hot over mashed potatoes or your choice of side.
Notes
- Serve over mashed potatoes, pasta, or polenta for a complete meal.
- Substitute beef short ribs with chuck or brisket cut to similar sizes for even cooking.
- Use other dark beers if Guinness stout is unavailable, noting flavor differences.
- Add more root vegetables for additional flavor layers.
- Cooking time may vary; aim for fall-off-the-bone tenderness.
- Liquid smoke enhances smoky flavor but can be omitted if unavailable.
Nutrition
- Serving Size: 1 serving (about 6 ounces prepared ribs and sauce)
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
