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; 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 (Mesquite recommended); 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tablespoon fresh parsley, chopped

If you love that rich, deeply savory flavor that only slow-cooked beef can bring, then you’re going to adore this Guinness Braised Short Ribs Recipe. It’s all about tender meat bathed in a luscious sauce brewed from Guinness stout and hearty beef broth—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

I have to admit, every time I make these Guinness braised short ribs, the whole house fills with such an inviting aroma that it’s impossible not to get excited. Plus, it’s surprisingly easy to make with ingredients you might already have on hand.

Rich, Deep Flavor: The Guinness stout adds a unique malty complexity that makes these ribs truly stand out.
Fall-Off-The-Bone Tender: Slow braising transforms the meat into the kind of tender that melts in your mouth.
Perfect for Entertaining: It’s a stunning main dish that’s perfect for cozy dinners or special occasions.
Versatile Serving Options: Serve it over mashed potatoes, pasta, or polenta for a hearty, satisfying meal.

Ingredients & Why They Work

When you shop for this recipe, look for fresh herbs and good-quality beef short ribs—they’re the stars of the dish. The Guinness stout is essential for that signature Irish flavor, so don’t skip it if you can help it!

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: Used to coat the ribs for a beautiful sear and helps thicken the braising sauce.
Salt and pepper: Essential seasonings to bring out all the flavors.
Beef short ribs: Look for meaty, well-marbled ribs—they’ll become amazingly tender during the long braise.
Olive oil: For searing the meat and sautéing the veggies, adding richness and depth.
Onion, carrot, celery, garlic: Classic aromatics that build a flavorful base for the sauce.
Tomato paste: Adds a touch of acidity and umami to deepen the sauce’s complexity.
Guinness stout: The key ingredient that gives the dish its signature bold, malty flavor.
Beef broth: Adds savory richness and helps create the luscious braising liquid.
Liquid smoke: A subtle smoky note that makes the flavors pop—opt for Mesquite if you can find it.
Fresh rosemary and thyme: Herbaceous notes that brighten and balance the richness.
Fresh parsley: Used as a fresh, colorful garnish that adds a little brightness before serving.

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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 adaptable it is. Whether you want to add a personal twist for dietary needs or just want to shake things up for a seasonal touch, there’s plenty of room to make this dish your own.

Variation: For a smoky depth beyond the liquid smoke, I sometimes swap fresh rosemary for smoked paprika and add a pinch of chipotle powder. It’s a great way to add warmth if you love a little heat.
Vegetarian Twist: While this recipe shines with beef, you can try a vegan version using hearty mushrooms like portobello or king oyster, braised in the same Guinness and vegetable broth base for rich umami.
Seasonal Veggies: In colder months, root vegetables like parsnips and turnips make excellent additions. In spring, toss in fresh peas or green beans toward the end of cooking for a pop of color and freshness.
Alternative Cuts: If short ribs aren’t available, chuck roast or brisket works beautifully—with the key to cut pieces into similar sizes so everything cooks evenly and turns tender.
Stout Substitution: Can’t find Guinness? No problem. Other dark beers can fill in, though Guinness does lend a wonderful malty bitterness that’s uniquely delicious.

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: Prepare for the Perfect Braise

Start by preheating your oven to 375℉ — this sets the stage for a slow, even braise that will turn your ribs tender and juicy. While the oven warms up, mix together the flour, salt, and pepper on a shallow plate. This simple coating helps build that beautiful, flavorful crust on the ribs when seared.

Step 2: Flour and Dredge

Carefully dredge each short rib in the flour mixture, making sure every side is coated. This not only gives a nice texture but also helps thicken the braising liquid later. Take your time here — an even coating means better browning and flavor.

Step 3: Sear to Lock in Flavor

Heat the olive oil in a large Dutch oven over medium-high heat. Add half the short ribs, leaving enough space so they don’t steam—sear them for about 3 to 4 minutes on each side until a rich, brown crust forms. Brown in batches if needed. Remove the ribs and repeat with the rest. This step is essential for building deep flavor.

Step 4: Sauté Your Aromatics

Using the same pot, toss in the chopped onions, carrot, celery, and garlic. Give them a good stir and cook for 3 to 4 minutes until the onions soften and the garlic becomes aromatic. This layer of sweetness and earthiness from the veggies sets the foundation for the braising liquid.

Step 5: Bring It All Together

Stir in the tomato paste, letting it cook for a minute to deepen the flavor. Then pour in the Guinness stout, beef broth, and liquid smoke; add your rosemary and thyme sprigs. Bring everything to a gentle boil and taste for seasoning. This flavorful liquid will infuse the ribs as they braise, so make sure it’s just right.

Step 6: Slow and Steady Braising

Return the short ribs to the pot, nestling them into the liquid, then cover with a tight-fitting lid. Transfer the Dutch oven to your preheated 375℉ oven and let it cook low and slow for 3 hours. This long braise is where the magic happens—the meat becomes meltingly tender and falls right off the bone.

Step 7: The Finishing Touch

Once your ribs are tender, carefully remove the pot from the oven. Take out the rosemary and thyme sprigs—no need to eat those woody stems! Sprinkle fresh parsley over the top for a burst of color and freshness. Serve these rich ribs hot over creamy mashed potatoes, polenta, or pasta for a comforting experience that everyone will love.

Top Tip

Mastering the Guinness Braised Short Ribs Recipe comes down to a few key details that truly elevate the dish. These tips come from experience and a love for perfecting every tender, flavorful bite.

Searing the Ribs: Don’t rush this step. Getting a deep, golden crust on each side locks in flavor and adds richness to the braising liquid.
Layering Flavors: Use fresh herbs like rosemary and thyme, and don’t skip the liquid smoke—it brings subtle smokiness that beautifully complements the Guinness’s depth.
Patience During Braising: Low and slow is the way to go. The 3-hour oven time ensures ribs become fall-off-the-bone tender with a luscious sauce.
Don’t Overcrowd the Pot: Sear the ribs in batches. Crowding lowers the pan temperature and causes steaming instead of browning, which means less flavor development.

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

A sprinkle of freshly chopped parsley at the end adds a pop of vibrant green and fresh flavor, perfectly balancing the rich, hearty sauce. For a touch of brightness, a few lemon zest shavings work wonders, too.

Side Dishes

This dish shines served over creamy mashed potatoes that soak up every bit of that delicious sauce. You can also serve it over butter-rich polenta or egg noodles for a comforting meal. Roasted root vegetables or steamed green beans make lovely sides to brighten up the plate.

Make Ahead and Storage

Storing Leftovers

Allow the Guinness Braised Short Ribs to cool, then transfer them along with their sauce to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days, allowing you to enjoy that comforting flavor again with ease.

Freezing

This recipe freezes beautifully! Portion the ribs and sauce into freezer-safe containers or heavy-duty zip bags. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stove over low heat, covered, stirring occasionally to keep the meat moist and the sauce luscious. You can also reheat in a 325℉ oven in a covered dish for about 20-30 minutes or until warmed through.

Frequently Asked Questions:

Can I use a different beer instead of Guinness?

Yes! You can substitute Guinness with another dark stout or porter, but keep in mind that the flavor profile might be slightly different. Guinness is preferred for its rich, malty notes that complement the beef perfectly.

How do I know when the short ribs are done?

You’ll know they’re ready when the meat is tender and falling off the bone. This usually takes about 3 hours in the oven at 375℉, but it can vary slightly depending on the size of your ribs.

Can I prepare this recipe in a slow cooker?

Absolutely! After searing and sautéing the veggies on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the ribs are tender and flavorful.

Is liquid smoke necessary?

While not essential, adding liquid smoke enhances the dish with a subtle smoky depth. If you can’t find it or prefer not to use it, the ribs will still be delicious without it.

Final Thoughts

Making this Guinness Braised Short Ribs Recipe is like inviting a cozy Irish pub dinner right into your home kitchen. The slow braising brings out layers of rich, soulful flavor that wind up making any day feel special. Whether shared with family or served as a comforting solo meal, these ribs are sure to become a treasured favorite. So roll up your sleeves, pour a glass of stout, and enjoy every delicious bite! Cheers.