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 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 (Mesquite preferred); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tablespoon fresh parsley, chopped

There’s nothing quite like sinking your teeth into tender, melt-in-your-mouth beef that’s been lovingly slow-cooked in a rich, deeply flavorful sauce. That’s exactly what this Guinness Braised Short Ribs Recipe delivers—beef ribs braised to perfection in a luscious mixture of Guinness stout, herbs, and savory aromatics. Trust me, as soon as you try it, you’ll want to make it again and again.

A white cast iron pot filled with thick, dark brown pieces of cooked meat in rich, glossy sauce with visible small chunks of carrots and celery mixed in. The meat pieces have a rough texture with some crispy edges, and there is a light sprinkle of green herbs on top. The sauce looks slightly oily and thick, pooling around the meat. The pot is placed on a white marbled surface. 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, these Guinness braised short ribs have become my go-to comfort food for special weekends or cozy family dinners. The way the stout and beef broth meld together to create a sauce that’s both hearty and subtly smoky is just irresistible.

Rich Flavor: The Guinness stout adds a distinctive depth and slight bitterness that perfectly balances the meaty sweetness.
Perfectly Tender: Slow braising for 3 hours makes the ribs fall-off-the-bone tender every time.
Simple Ingredients: You likely have most of these in your pantry, and the fresh herbs add a bright touch.
Versatile Serving: Delicious over mashed potatoes, pasta, or even just with crusty bread to soak up all that sauce.

Ingredients & Why They Work

Before diving in, make sure to pick up good-quality beef short ribs—they’re the star here. Also, don’t skip the Guinness stout; it’s the secret weapon that turns simple braised ribs into a dish bursting with Irish-inspired goodness.

Flat lay of a pile of raw beef short ribs with rich marbling, a small mound of all-purpose flour on a simple white ceramic plate, a few whole uncracked brown eggs, a small white bowl with golden olive oil, a large white ceramic plate with a whole unpeeled onion, a bright orange whole carrot, two fresh green celery stalks, six plump garlic cloves, a small white bowl filled with vibrant red tomato paste, a small white bowl with dark stout beer resembling Guinness, a small white bowl of rich beef broth, a small white bowl containing dark brown liquid smoke, fresh sprigs of green rosemary, fresh sprigs of green thyme, and a small bunch of chopped bright green parsley, all arranged with perfect symmetry, 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 light coating on the ribs, which browns beautifully and thickens the sauce during braising.
Salt and pepper: Essential seasoning to bring out the natural flavors of the beef and vegetables.
Beef short ribs: Rich, flavorful cuts perfect for slow cooking until tender and succulent.
Olive oil: For searing the ribs and bringing out that deep caramelized crust.
Onion, carrot, celery: Classic aromatic vegetables that build the base of savory, comforting flavor.
Garlic: Adds a warm, fragrant punch to the braising liquid.
Tomato paste: Concentrates the sauce’s umami and gives it a subtle sweetness.
Guinness stout: The iconic Irish beer that imparts complexity and richness to the dish.
Beef broth: Adds body and balances the stout’s intensity with meaty depth.
Liquid smoke: A subtle smoky note that enhances the flavor without overpowering.
Fresh rosemary and thyme: Herbs that infuse the sauce with aromatic earthiness.
Fresh parsley: A bright garnish that lifts the rich flavors when served.

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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 Guinness Braised Short Ribs recipe is wonderfully flexible, inviting you to make it uniquely yours. A few twists here and there can transform the dish into something perfectly suited to your taste or occasion.

Vegetable Boost: I love adding parsnips and turnips alongside the classic trio of onion, carrot, and celery. They add a subtle sweetness and extra complexity that really rounds out the savory richness.
Meat Swap: If short ribs aren't available, I’ve found that chuck or brisket cut into similar-sized pieces works beautifully. Just make sure to adjust the cooking time slightly if your cuts differ in thickness.
Beer Alternatives: Guinness stout is the star here, but if you want to experiment, try a different dark stout or porter. Just expect a slightly different flavor profile that can be fun to explore.
Smoky Hint: Liquid smoke adds a subtle smoky depth that's irresistible. If you don’t have it on hand, feel free to skip it—your dish will still be delicious, though less smoky.
Serving Style: While I usually serve these ribs over creamy mashed potatoes, I've also enjoyed them over buttery polenta or wide egg noodles. Each provides a comforting base soaking up that rich sauce perfectly.

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

A white plate holds a serving of creamy mashed potatoes with a smooth, slightly uneven texture topped by three pieces of dark brown, glossy braised meat covered in thick sauce with bits of herbs. The meat pieces rest closely together on the mashed potatoes, and fresh green chopped parsley is sprinkled on top of the meat and mashed potatoes. There is a small pool of reddish-brown sauce around the base of the mashed potatoes, adding shine and color contrast. The background is a white marbled texture with some blurred green herbs and slices of light brown bread visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Perfection

Start by preheating your oven to 375°F. This temperature is ideal for braising, gently breaking down the collagen in the ribs so they become melt-in-your-mouth tender. Meanwhile, mix the flour, salt, and pepper in a shallow dish. Dredge each short rib in this mixture, coating all sides. This step helps create a flavorful, slightly crispy crust when searing.

Step 2: Sear Those Ribs

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half the ribs at a time — don’t overcrowd the pot to ensure a beautiful, even sear. Cook each side for about 3 to 4 minutes until they develop a deep, golden-brown color. You’ll know you’re on the right track when the ribs release easily from the pan without sticking. Remove the seared ribs and set aside while you prepare the veggies.

Step 3: Sauté Your Aromatics

Using the same pot, toss in the chopped onion, carrot, celery, and the whole garlic cloves. Sauté them for 3 to 4 minutes, stirring occasionally, until the onions soften and the garlic becomes fragrant. This builds a flavorful base that the Guinness and broth will later enrich.

Step 4: Build the Braising Liquid

Stir in 2 tablespoons of tomato paste, coating the softened veggies evenly. Pour in the full can of Guinness stout (440 ml), 2 cups of beef broth, and 1 tablespoon of liquid smoke for that smoky undertone. Add the fresh rosemary and thyme sprigs. Bring the mixture to a rolling boil on the stovetop, then taste and adjust salt and pepper if needed — this is the heart of your sauce, so let it shine.

Step 5: Let the Magic Happen—Braising Time

Return all the short ribs to the pot, nestling them into the liquid so they’re mostly submerged. Cover with the lid and carefully transfer the pot to your preheated oven. Let it braise for 3 hours—this slow, steady cooking is what transforms the ribs into tender, fall-off-the-bone perfection. The aroma at this point is incredibly inviting!

Step 6: Final Touches and Serving

Once the ribs are tender, carefully remove the pot from the oven. Take out the rosemary and thyme sprigs—they’ve done their job. Sprinkle freshly chopped parsley over the top for a pop of color and freshness. Serve your Guinness Braised Short Ribs piping hot, ideally over creamy mashed potatoes to soak up all that luscious sauce. Trust me: every bite is worth the wait.

Top Tip

These tips can really elevate your Guinness Braised Short Ribs Recipe, ensuring that each bite is packed with rich flavor and perfect tenderness.

Even Searing: Make sure not to overcrowd your Dutch oven when searing the ribs. This ensures a beautiful brown crust that locks in flavor rather than steaming the meat.
Herb Removal: Don’t forget to remove the rosemary and thyme sprigs before serving. It’s a simple step that prevents any unexpected bitterness and keeps your sauce smooth.
Patience is Key: Allow the ribs to braise for the full 3 hours or until they are fall-off-the-bone tender. Rushing this step can result in tougher meat that doesn’t melt in your mouth.
Liquid Smoke Magic: Adding liquid smoke is a small detail that packs a subtle smoky punch—don’t skip it, unless absolutely necessary!

How to Serve Guinness Braised Short Ribs Recipe

A set of three white round bowls arranged side by side on a white marbled surface, each containing different stages of coating a piece of raw meat with white flour. The first bowl on the left shows plain white flour with a sprinkle of black pepper on top, the middle bowl features the same flour mixture with a piece of raw meat coated partially as silver metal tongs hold it, and the right bowl displays the meat fully covered in flour, held by tongs above the surface. The flour has a soft powdery texture and the meat appears pink and raw. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley right before serving adds a pop of color and a fresh herbal note that balances the richness of the ribs beautifully. For a bit more brightness, consider a light drizzle of lemon-infused olive oil or some finely grated horseradish on the side.

Side Dishes

This dish shines when served over creamy mashed potatoes, which soak up every drop of the luscious Guinness sauce. Alternatively, you can serve it with buttery polenta, buttered egg noodles, or even crusty bread to mop up the sauce. Roasted root vegetables or a simple green salad work well as fresh, crisp accompaniments to balance the hearty ribs.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Guinness Braised Short Ribs in an airtight container in the refrigerator. They’ll stay delicious for up to 3 to 4 days, making them perfect for weekday meals or a comforting next-day feast.

Freezing

This recipe freezes beautifully! Place the ribs and sauce in a freezer-safe container or sturdy zip-top bag, removing as much air as possible. They can be frozen for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat your short ribs gently on the stovetop over low heat, covered, stirring occasionally to prevent sticking. You can add a splash of beef broth or water if the sauce has thickened too much. Alternatively, warm them in a 325℉ oven, covered, until heated through—about 20–30 minutes.

Frequently Asked Questions:

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

Yes, you can substitute Guinness with other dark stouts or porters. Keep in mind the flavor profile may change slightly since Guinness has a distinct taste that gives this recipe its signature depth.

What can I substitute if I don’t have liquid smoke?

If you don’t have liquid smoke, you can omit it altogether. It adds a subtle smoky undertone but the dish will still be delicious without it.

How do I know when the short ribs are done?

The short ribs are done when they are tender enough to fall off the bone easily. This usually takes about 3 hours at 375℉, but can vary depending on the size and thickness of your ribs.

Can I make this recipe in a slow cooker?

Absolutely! After searing the ribs and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the ribs are tender. The flavors develop beautifully with slow cooking as well.

Final Thoughts

There’s something truly comforting about slow-cooked Guinness Braised Short Ribs—the way the rich stout melds with tender beef and aromatic herbs is just irresistible. I hope this recipe brings warmth and satisfaction to your table, whether you’re making it for a cozy weeknight dinner or a special gathering. Enjoy every savory bite!