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; 1 large onion, chopped; 1 large carrot, chopped; 2 stalks celery, chopped; 6 cloves garlic; 2 tablespoons olive oil; 2 tablespoons tomato paste; 440 ml Guinness stout (1 can); 2 cups beef broth; 1 tablespoon liquid smoke (Mesquite); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tablespoon fresh parsley, chopped

If you’re craving a hearty, soul-warming meal, this Guinness Braised Short Ribs Recipe is exactly what you need. Tender beef, rich Guinness stout, and aromatic herbs come together for a slow-cooked dish that’s pure comfort on a plate.

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

Honestly, I fell in love with this dish after the very first bite. There’s something magical about how the Guinness stout transforms the short ribs into melt-in-your-mouth perfection. Plus, it’s a recipe that feels fancy without requiring a ton of fuss.

Rich, Deep Flavor: The Guinness stout adds a unique, robust taste that’s hard to beat.
Fall-Off-The-Bone Tender: Slow braising makes the beef unbelievably soft and juicy.
Simple Ingredients, Amazing Result: Basic pantry staples and fresh herbs come together brilliantly.
Versatile Serving Options: Perfect over mashed potatoes, polenta, or even pasta.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of what you’ll need and why each ingredient plays a key role. When shopping, look for fresh herbs and quality short ribs — they really make all the difference in flavor and tenderness.

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 light coating on the ribs for a nice sear and thickens the braising liquid.
Salt and pepper: Essential for seasoning the meat and bringing out natural flavors.
Beef short ribs: The star of the show, known for their rich marbling and perfect for slow cooking.
Olive oil: For browning the ribs and sautéing vegetables without overpowering flavors.
Onion, carrot, and celery: Classic aromatics that build a flavorful base for the braise.
Garlic cloves: Adds warmth and depth to the sauce.
Tomato paste: Concentrates the sauce with a subtle sweetness and umami boost.
Guinness stout: Gives the dish its signature deep, malty flavor that complements the beef perfectly.
Beef broth: Adds richness and keeps the ribs moist during cooking.
Liquid smoke: A little smoky edge that elevates the whole dish just a bit — optional but recommended.
Fresh rosemary and thyme: Herbaceous notes that brighten and balance the richness.
Fresh parsley: A fresh, colorful garnish that adds a pop of brightness at the end.

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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

One of the best parts about this Guinness Braised Short Ribs recipe is how easily you can customize it to suit your taste or dietary needs. Whether you want to experiment with extra veggies or swap out some ingredients, it’s all about making the dish uniquely yours—and delicious every time.

Vegetable Twist: I love adding parsnips or turnips along with the carrots and celery to deepen the flavor. It adds a subtle sweetness and earthiness that harmonizes beautifully with the Guinness stout.
Different Cuts: While short ribs are ideal, I’ve successfully used chuck roast cut into similar-sized chunks when short ribs weren’t available. Just remember to keep an eye on the timing to ensure tender, fall-apart meat.
Beer Alternatives: If Guinness isn’t on hand, dark beers like a robust porter or a malty ale work well too. The flavor shifts a bit, but the slow braise still delivers a rich, comforting sauce.
Smoky Depth Adjustment: If you’re not a fan of liquid smoke or don’t have it at home, feel free to omit it. The dish remains fantastic, though the smoky note does add a unique layer of complexity.
Serving Options: Beyond mashed potatoes, try serving the ribs over creamy polenta, buttered egg noodles, or even a sturdy grain like farro. Each offers a different texture and soak-up quality for the luscious sauce.

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 Ribs

Start by preheating your oven to 375°F. While it warms up, prepare a shallow plate with a mix of ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon pepper. Take your 4 pounds of beef short ribs and dredge each piece thoroughly in the flour mixture. This coating helps sear the ribs beautifully, creating that golden crust we’re aiming for.

Step 2: Sear the Short Ribs

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half the ribs in a single layer, making sure not to overcrowd the pan. Sear each side for about 3 to 4 minutes until you get a deep, caramelized brown. This step locks in flavor and adds texture. Remove the ribs and repeat with the remaining ribs, then set them all aside for later.

Step 3: Sauté Your Aromatics

Using the same pot, toss in 1 large chopped onion, 1 large chopped carrot, 2 chopped celery stalks, and 6 whole garlic cloves. Sauté for around 3 to 4 minutes until the onions soften and the garlic fills your kitchen with that irresistible aroma. This vegetable base will build the sauce’s savory backbone.

Step 4: Build Your Braising Liquid

Stir in 2 tablespoons of tomato paste to coat the veggies evenly, then pour in 440 ml (1 can) of Guinness stout, 2 cups of beef broth, and 1 tablespoon of liquid smoke for that subtle smoky hint. Toss in 2 sprigs fresh rosemary and 4 sprigs fresh thyme. Bring everything to a boil in the pot, then season to taste with salt and pepper. This rich, flavorful broth will transform the ribs into tender perfection.

Step 5: Braise to Tender Perfection

Return all the short ribs back into the pot, making sure they’re well submerged in the liquid. Cover the pot with a lid and transfer it into your preheated 375°F oven. Let the magic happen over the next 3 hours, until the ribs are fall-off-the-bone tender and the sauce has thickened into a luscious gravy.

Step 6: Garnish and Serve

Once cooked, carefully remove the rosemary and thyme sprigs. Sprinkle 1 tablespoon of freshly chopped parsley on top for a pop of color and fresh flavor. Serve the Guinness Braised Short Ribs piping hot over creamy mashed potatoes or your favorite side—you’ll love how the sauce soaks in and elevates the whole meal.

Top Tip

Mastering the Guinness Braised Short Ribs Recipe is all about layering flavors and patience. These tips will help you get tender, flavorful ribs every time, ensuring the rich, comforting result you're aiming for.

Don't Rush the Searing: Taking the time to brown your short ribs on all sides creates a crust that locks in flavor and adds depth to your braising liquid.
Be Generous with Herbs: Rosemary and thyme infuse the sauce beautifully, but be sure to remove the sprigs before serving for a clean finish.
Watch Your Oven Temperature: Keeping your oven at a steady 375°F ensures a perfect slow braise – hot enough to tenderize, but gentle enough to avoid drying out the meat.
Resist the Urge to Peek: Every time you lift the lid, you let heat escape. Trust the process and keep the pot covered during those 3 hours for fall-off-the-bone ribs.

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

Freshly chopped parsley is the perfect garnish for these ribs, adding a bright, herbaceous hint that cuts through the richness. You could also sprinkle a bit of cracked black pepper or add a pinch of smoked paprika for extra warmth.

Side Dishes

This Guinness Braised Short Ribs Recipe shines served over creamy mashed potatoes, catching every luscious drop of sauce. Polenta or buttered pasta also pair beautifully, as do hearty roasted root vegetables for a complete Irish-inspired feast.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Guinness Braised Short Ribs in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making it a great option for meal prep or next-day indulgence.

Freezing

If you want to freeze leftovers, portion the ribs and sauce into freezer-safe containers or heavy-duty zip-top bags. They’ll maintain best quality for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat slowly on the stovetop over low heat to keep the meat tender. Add a splash of beef broth or water if the sauce thickens too much. Alternatively, cover with foil and warm gently in a 325°F oven until heated through.

Frequently Asked Questions:

Can I use a different beer if I don't have Guinness?

Absolutely! While Guinness stout adds a distinctive deep flavor, you can substitute with other dark beers like a porter or a robust ale. The flavor will vary slightly but remain delicious.

Is liquid smoke necessary in this recipe?

Liquid smoke adds a subtle smoky depth that elevates the dish, but if you don’t have it on hand, you can leave it out. The ribs will still be rich and flavorful from the Guinness and herbs.

How do I know when the short ribs are done?

The ribs are done when they are fork-tender and falling off the bone. This usually takes about 3 hours at 375°F, but cooking times might vary a bit depending on the size of your ribs.

Can I prepare this recipe a day ahead?

Yes! The flavors actually deepen when made a day ahead. Simply cook the ribs, cool them, then refrigerate overnight. Reheat gently before serving for an even more flavorful meal.

Final Thoughts

There's something truly special about a dish that takes its time to transform humble beef short ribs into a melt-in-your-mouth experience. This Guinness Braised Short Ribs Recipe is a celebration of slow cooking, rich flavors, and simple ingredients coming together in perfect harmony. Whether you’re cooking for a cozy family dinner or impressing guests, I hope this recipe brings warmth and comfort to your table. Don’t forget to savor each bite — it’s worth every minute spent.