Guinness Braised Short Ribs
User Reviews
4.8
258 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
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Servings
8
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Calories
386 kcal
-
Course
Main Course, Dinner
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Cuisine
American
Guinness Braised Short Ribs
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These melt-in-your-mouth Guinness Braised Short Ribs are hearty, super comforting and incredibly delicious, slowly cooked in stout, beef broth and lots of fresh herbs. They really are fall-off-the-bone deliciousness!
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Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 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 I used Mesquite
- 2 sprigs fresh Rosemary
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley chopped
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Instructions
- Preheat the oven to 375℉.
- In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 minutes per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
- In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
- Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed.
- Add the short ribs back to the pot and cover with a lid. Place the pot in the oven and cook for 2 ½ to 3 hours, until the ribs fall off the bone.
- Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.
Equipments used:
Notes
- While I prefer to serve this over mashed potatoes, it's also amazing over pasta, polenta, or even on its own.
- Beef Choice: While this recipe calls for beef short ribs, you can use other cuts such as chuck or brisket if you prefer. Just ensure to cut them into similar sizes for even cooking.
- Stout Beer: The Guinness stout gives this dish its distinctive deep flavor. You can substitute it with other dark beers, though the flavor profile may slightly change.
- Veggies: The veggies add an extra layer of flavor to the dish. Feel free to add more veggies if you'd like. Root vegetables work really well with this dish.
- Cooking Time: The cooking time for this dish can vary depending on the size and thickness of your short ribs. The goal is to cook them until they're fall-off-the-bone tender.
- Liquid Smoke: Liquid smoke gives the dish a subtle smoky flavor. If you can't find it, you can skip it, but it does enhance the overall flavor of the dish.
Nutrition Information
Show Details
Serving
1serving
Calories
386kcal
(19%)
Carbohydrates
11g
(4%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
98mg
(33%)
Sodium
413mg
(17%)
Potassium
846mg
(24%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1447IU
(29%)
Vitamin C
5mg
(6%)
Calcium
33mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 386kcal | 19% |
| Carbohydrates | 11g | 4% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 413mg | 17% |
| Potassium | 846mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1447IU | 29% |
| Vitamin C | 5mg | 6% |
| Calcium | 33mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
258 reviews
Excellent
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