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, tomato paste, and aromatic herbs. Perfectly seared and braised to develop deep flavors, this dish is ideal served over creamy mashed potatoes, pasta, or polenta for a comforting and hearty meal.

Ingredients

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Beef and Coating

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

Sauté and Braising Liquids

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)

Herbs and Garnish

2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon fresh parsley, chopped

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Instructions

Preheat the oven. Set your oven to 375℉ to prepare for braising the short ribs.
Coat the short ribs. In a shallow plate, whisk together the flour, salt, and pepper. Dredge each short rib in the flour mixture ensuring all sides are evenly coated.
Sear the short ribs. Heat olive oil in a large Dutch oven over medium-high heat. Add half the short ribs without overcrowding the pot and sear each side for about 3 to 4 minutes until browned. Remove ribs and repeat with the remaining ribs. Set all ribs aside once browned.
Sauté vegetables. In the same pot, add onions, carrot, celery, and garlic. Cook for 3 to 4 minutes until onions are softened and garlic is aromatic.
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. Adjust salt and pepper to taste.
Braise the short ribs. Return the short ribs to the pot and cover with a lid. Place the pot in the preheated oven and cook for 3 hours until the meat is tender and falling off the bone.
Finish and serve. Remove rosemary and thyme sprigs from the pot. Garnish with chopped parsley and serve the ribs hot, ideally over mashed potatoes, pasta, or polenta.

Notes

This dish pairs wonderfully with mashed potatoes but is also delicious over pasta, polenta, or served alone.
You can substitute beef short ribs with chuck or brisket as long as the pieces are similar in size for even cooking.
Guinness stout provides unique flavor; substitute with another dark beer if needed, but flavor may vary slightly.
Root vegetables add extra depth of flavor, and you can increase the amount or variety of veggies as preferred.
Cooking time depends on the meat size; cook until ribs are tender and fall-off-the-bone.
Liquid smoke enhances flavor with subtle smokiness but is optional if unavailable.

Nutrition

Serving Size: 1 serving (approximately 6.5 ounces meat with sauce)
Calories: 520 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 130 mg