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Guinness Braised Short Ribs
4.8 from 146 votes

Guinness Braised Short Ribs

Guinness Braised Short Ribs are beef ribs cooked low and slow in a rich sauce featuring Guinness stout, tomato paste, fresh herbs, and liquid smoke, resulting in tender meat that falls off the bone. The ribs are first dredged in seasoned flour and browned, then braised with aromatic vegetables and robust liquids to develop deep, savory flavors and a velvety sauce.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 8
Calories: 386 kcal
Course: Main Course, Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375℉.
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 386

% 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.