Description

This Guinness Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in a rich Guinness stout and beef broth sauce infused with aromatic herbs and vegetables. The ribs are seared to lock in flavor, then braised in the oven until melt-in-your-mouth tender. Perfectly served over creamy mashed potatoes, this dish delivers a hearty and savory meal with a subtle smoky undertone.

Ingredients

Units Scale

Beef and Coating

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 pound beef short ribs

Vegetables and Aromatics

2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
6 cloves garlic
2 tablespoons tomato paste

Liquids and Seasonings

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

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Instructions

Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for braising the short ribs.
Prepare Ribs: In a shallow plate, whisk together the flour, salt, and pepper. Dredge the short ribs in the flour mixture, coating them evenly on all sides.
Sear Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add half of the short ribs, making sure not to overcrowd the pot, and sear for 3 to 4 minutes per side until browned. Repeat with remaining ribs. Remove all ribs and set aside.
Sauté Vegetables: In the same pot, add the chopped onions, carrot, celery, and garlic. Sauté for 3 to 4 minutes until onions soften and garlic becomes aromatic.
Add Flavorings: Stir in the tomato paste to coat the vegetables. Pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring the mixture to a boil, then season with salt and pepper as needed.
Braise Ribs: Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven. Cook for 3 hours until the ribs are tender and fall off the bone.
Finish and Serve: Remove the rosemary and thyme sprigs from the pot. Garnish with fresh chopped parsley. Serve the ribs hot, ideally over mashed potatoes.

Notes

This dish pairs wonderfully with mashed potatoes, but also tastes great over pasta or polenta, or on its own.
If you prefer, you can substitute beef short ribs with chuck or brisket cut into similar sizes for even cooking.
Using Guinness stout provides the iconic deep flavor; other dark beers can be substituted but may alter the taste slightly.
Feel free to add more root vegetables such as parsnips or turnips for extra flavor complexity.
Cooking time depends on the size and thickness of the ribs; aim for fall-off-the-bone tenderness.
If liquid smoke is unavailable, you can omit it, though it adds a subtle smoky nuance to the dish.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 42 g
Saturated Fat: 16 g
Unsaturated Fat: 22 g
Trans Fat: 0.5 g
Carbohydrates: 15 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 135 mg