Guinness Braised Short Ribs
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8
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Calories
386 kcal
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Course
Main Course, Dinner
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Cuisine
American
Guinness Braised Short Ribs
Description
This recipe starts by coating beef short ribs in a mixture of flour, salt, and pepper, then browning them in olive oil to create a flavorful crust. Aromatics like onion, carrot, celery, and garlic are sautéed in the same pot before adding tomato paste to deepen the sauce base. Guinness stout, beef broth, liquid smoke, and fresh rosemary and thyme are added to create a rich braising liquid.
The ribs cook covered in the oven for two and a half to three hours until they become fall-off-the-bone tender, infused with the maltiness of the stout and the herbal notes. After cooking, the herbs are removed and fresh parsley is added for brightness.
These ribs pair well with creamy mashed potatoes, polenta, pasta, or can be enjoyed on their own due to their rich flavor and tender texture.
Choosing the right cut like short ribs or alternatives such as chuck or brisket requires cutting pieces uniformly for even cooking. The stout brand influences the flavor, but substitutions with other dark beers are possible. Adding or varying root vegetables can tailor the dish, and liquid smoke adds a subtle smoky element but is optional.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 4 pound beef short ribs
- 2 tablespoons olive oil
- 1 onion chopped, large
- 1 carrot chopped, large
- 2 talks 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 prigs rosemary fresh
- 4 prigs thyme fresh
- 1 tablespoon parsley chopped, fresh
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.
Notes
- Serve over mashed potatoes, polenta, pasta, or enjoy the ribs by themselves.
- Alternate cuts like chuck or brisket can be used if cut to similar sizes for even cooking.
- Guinness stout provides key flavor; other dark beers may be substituted with slight taste differences.
- Vegetable additions such as root vegetables complement the dish and can be adjusted.
- Liquid smoke adds a subtle smoky note but can be omitted if unavailable.
- Cooking time varies by rib size; cook until meat is fall-off-the-bone tender.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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