Description

This Guinness Braised Short Ribs recipe features tender, fall-off-the-bone beef short ribs slowly cooked in a rich sauce made with Guinness stout, beef broth, and aromatic herbs. Enhanced with garlic, onion, carrot, and celery, and finished with a splash of liquid smoke, this comforting dish is perfect served hot over mashed potatoes or your favorite side.

Ingredients

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Meat and Coating

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

Vegetables & Aromatics

1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
6 cloves garlic

Liquids and Seasonings

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

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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 flour, salt, and pepper. Dredge each short rib in the flour mixture, coating all sides thoroughly.
Sear Short Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Add half of the short ribs without overcrowding and sear them on all sides for 3 to 4 minutes per side until nicely browned. Remove and repeat with the remaining ribs. Set all ribs aside.
Sauté Vegetables: Using the same pot, add chopped onion, carrot, celery, and whole garlic cloves. Sauté for about 3 to 4 minutes until onions are softened and garlic is fragrant.
Add Tomato Paste and Liquids: Stir in tomato paste, then pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring the mixture to a boil, seasoning with additional salt and pepper as needed.
Braise Short Ribs: Return the short 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 falling off the bone.
Finish and Serve: Remove rosemary and thyme sprigs from the pot. Garnish with freshly chopped parsley. Serve the braised short ribs hot over mashed potatoes or your preferred side.

Notes

Serve over mashed potatoes, pasta, polenta, or enjoy on its own for a hearty meal.
Alternative cuts like chuck or brisket can be used, but cut them into similar sizes for even cooking.
Guinness stout provides a distinctive flavor, but other dark beers can substitute with slight taste variations.
Add more root vegetables like parsnips or turnips for extra flavor complexity.
Cooking time may vary based on rib size; aim for the ribs to be tender and fall-off-the-bone.
If you don't have liquid smoke, you can omit it, though it adds a subtle smoky depth to the dish.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 4 g
Sodium: 450 mg
Fat: 38 g
Saturated Fat: 14 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 49 g
Cholesterol: 140 mg