If you’re craving something hearty and packed with rich, layered flavors, this Guinness Braised Short Ribs Recipe is going to be your new go-to comfort meal. Imagine tender beef falling off the bone after slow cooking in a luscious Guinness stout sauce—pure bliss on a plate.

A white cast iron pot filled with thick, dark brown pieces of cooked meat in rich, glossy sauce with visible small chunks of carrots and celery mixed in. The meat pieces have a rough texture with some crispy edges, and there is a light sprinkle of green herbs on top. The sauce looks slightly oily and thick, pooling around the meat. The pot is placed on a white marbled surface. 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’ve made this Guinness braised short ribs dish countless times, and every time, it feels like a warm hug on a chilly evening. It’s one of those recipes that’s surprisingly simple yet impressively impressive for family dinners or cozy gatherings.

Deep Flavor Complexity: The Guinness stout adds a unique, rich bitterness that perfectly complements the savory beef.
Fall-Off-The-Bone Tenderness: Slow braising transforms tough short ribs into melt-in-your-mouth goodness.
Hearty Vegetables: Carrots, celery, and onions add a natural sweetness and texture balance.
Versatile Serving: Goes beautifully over creamy mashed potatoes, pasta, or even polenta for a soul-satisfying meal.

Ingredients & Why They Work

Gathering quality ingredients really sets this dish apart. When shopping, look for meaty beef short ribs with good marbling, fresh herbs, and of course a classic can of Guinness stout. The combination is magic.

Flat lay of a pile of raw beef short ribs with rich marbling, a small mound of all-purpose flour on a simple white ceramic plate, a few whole uncracked brown eggs, a small white bowl with golden olive oil, a large white ceramic plate with a whole unpeeled onion, a bright orange whole carrot, two fresh green celery stalks, six plump garlic cloves, a small white bowl filled with vibrant red tomato paste, a small white bowl with dark stout beer resembling Guinness, a small white bowl of rich beef broth, a small white bowl containing dark brown liquid smoke, fresh sprigs of green rosemary, fresh sprigs of green thyme, and a small bunch of chopped bright green parsley, all arranged with perfect symmetry, 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: Creates the perfect light coating to help the ribs develop a beautiful crust and thicken the braising liquid.
Salt and pepper: Simple seasoning to enhance all the other flavors without overpowering them.
Beef short ribs: The star of the show—rich, flavorful cuts that become incredibly tender when slow cooked.
Olive oil: For searing the ribs and vegetables, adding a subtle fruity note.
Onion: Adds sweetness and depth when sautéed.
Carrot: Brings a natural sweetness and earthiness to the stew.
Celery: Provides aromatic freshness and a slight crunch before braising.
Garlic: Essential for that warm, savory base flavor.
Tomato paste: Intensifies the sauce’s richness with umami punch.
Guinness stout: Supplies signature roasted malt notes and a full-bodied character.
Beef broth: Adds savory depth and helps develop the braising liquid.
Liquid smoke: Imparts a subtle smoky finish, enhancing the dish’s complexity (optional but recommended).
Fresh rosemary: Infuses aromatic pine-like notes during cooking.
Fresh thyme: Adds earthy, herbal undertones that complement the beef perfectly.
Fresh parsley: A bright garnish to refresh the final presentation and flavor.

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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

The wonderful thing about this Guinness Braised Short Ribs Recipe is how easy it is to tailor it to your taste and pantry. Whether you want to swap veggies, adjust seasoning, or change serving styles, it’s all about making the dish your own cozy masterpiece.

Vegetable Boost: I love adding parsnips or small potatoes alongside the classic carrot and celery for extra heartiness. It adds a lovely earthy sweetness that complements the deep flavors.
Meat Swap: If you don’t have short ribs on hand, I’ve also used chuck roast cut into thick chunks, and it braises beautifully just the same. Just keep an eye on the cooking time to make sure it’s fall-off-the-bone tender.
Beer Alternatives: While Guinness stout really defines this dish, I’ve experimented with other dark ales or porters. Each lends a slightly different note, but the rich braising liquid remains comforting and deeply satisfying.
Smoky Note: Liquid smoke adds subtle complexity, but if you don’t have it, feel free to skip. The slow cooking with herbs and beer already creates a wonderful savory aroma.
Serving Suggestions: Beyond mashed potatoes, consider creamy polenta or buttered noodles. Even crusty bread works wonders to soak up that luscious sauce.

Step-by-Step: How I Make Guinness Braised Short Ribs Recipe

A white plate holds a serving of creamy mashed potatoes with a smooth, slightly uneven texture topped by three pieces of dark brown, glossy braised meat covered in thick sauce with bits of herbs. The meat pieces rest closely together on the mashed potatoes, and fresh green chopped parsley is sprinkled on top of the meat and mashed potatoes. There is a small pool of reddish-brown sauce around the base of the mashed potatoes, adding shine and color contrast. The background is a white marbled texture with some blurred green herbs and slices of light brown bread visible. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Coating

Start by heating your oven to 375 degrees Fahrenheit so it’s ready for the braising stage. While it heats, mix together the flour, salt, and pepper on a shallow plate. This simple dredge will help create a delicious crust on your ribs once seared.

Step 2: Flour and Brown the Short Ribs

Coat each beef short rib evenly by dredging it in the flour mixture. Then heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches—don’t overcrowd the pot! Give each side about 3 to 4 minutes to get a rich, golden-brown crust that locks in flavor. Place the browned ribs aside once done.

Step 3: Sauté Your Vegetables and Garlic

In the same pot, add the chopped onion, carrot, celery, and whole garlic cloves. Stir and cook for about 3 to 4 minutes until the onion becomes tender and the garlic fills your kitchen with that irresistible aroma.

Step 4: Build the Braising Liquid

Mix in 2 tablespoons of tomato paste, letting it cook for a minute to deepen the flavor. Then pour in the full 440 ml can of Guinness stout, 2 cups of beef broth, and 1 tablespoon of liquid smoke. Toss in the rosemary and thyme sprigs and bring everything to a vigorous boil. Taste, and season with additional salt or pepper if the mood strikes.

Step 5: Braise Those Ribs to Tender Perfection

Carefully nestle your seared short ribs back into the pot, submerging them as much as possible in the rich liquid. Cover with the lid and slide the pot into your preheated oven. Let the ribs braise for between 2 hours 30 minutes and 3 hours. The goal? Super tender meat that effortlessly falls off the bone.

Step 6: Garnish and Serve Hot

Once the ribs are perfectly tender, remove the pot from the oven. Fish out the rosemary and thyme sprigs, then sprinkle chopped fresh parsley on top. Serve your Guinness Braised Short Ribs piping hot over creamy mashed potatoes — and get ready for compliments!

Top Tip

Making the perfect Guinness Braised Short Ribs recipe is all about patience and layering flavors. These tips come from my own kitchen adventures, saving you time and ensuring your ribs turn out tender and bursting with flavor every single time.

Don't Skip the Searing: Searing your short ribs on all sides develops a rich, caramelized crust that locks in flavor and adds depth to the final dish.
Use Fresh Herbs: >Fresh rosemary and thyme really elevate the aroma and taste. Dried herbs just can’t compete in this particular recipe.
Control Your Heat: Cooking at 375 degrees Fahrenheit ensures the ribs become fall-off-the-bone tender without drying out—low and slow is the key.
Be Mindful With Liquid Smoke: A little goes a long way to add complex smoky notes. If you’re new to it, start with less and adjust next time to avoid overpowering the stew.

How to Serve Guinness Braised Short Ribs Recipe

A set of three white round bowls arranged side by side on a white marbled surface, each containing different stages of coating a piece of raw meat with white flour. The first bowl on the left shows plain white flour with a sprinkle of black pepper on top, the middle bowl features the same flour mixture with a piece of raw meat coated partially as silver metal tongs hold it, and the right bowl displays the meat fully covered in flour, held by tongs above the surface. The flour has a soft powdery texture and the meat appears pink and raw. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh parsley right before serving adds a beautiful pop of color and a hint of fresh brightness that balances the richness of the short ribs. Some finely chopped chives or a few delicate microgreens can also work wonders for presentation and flavor.

Side Dishes

Serve these Guinness Braised Short Ribs hot over creamy mashed potatoes—the perfect canvas to soak up that luscious sauce. For a twist, creamy polenta or buttered egg noodles also make fabulous bases. Roasted root vegetables or a simple green salad provide nice textural contrast and freshness alongside this hearty main.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover ribs and their sauce to an airtight container. Store them in the refrigerator for up to 3 days. Because the flavors intensify as it rests, leftovers often taste even better the next day!

Freezing

Guinness Braised Short Ribs freeze beautifully. Portion the ribs and sauce into freezer-safe containers or heavy-duty zip-top bags. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of beef broth or water if the sauce is too thick. Alternatively, warm in a 350℉ oven, covered, until heated through. Avoid high heat to keep the meat tender and juicy.

Frequently Asked Questions:

Can I use other types of beer instead of Guinness?

Yes! While Guinness stout creates that signature deep, rich flavor, you can substitute other dark beers like a porter or a robust ale. Just keep in mind the flavor profile might be a bit different but still delicious.

How do I know when the short ribs are done?

The ribs are perfectly done when the meat becomes tender and falls off the bone easily. This usually takes between 2½ to 3 hours at 375 degrees Fahrenheit, depending on the size of the ribs.

Is liquid smoke necessary in this recipe?

Liquid smoke adds a subtle smoky undertone that enhances the dish, but it’s optional. If you don’t have it on hand or prefer a milder flavor, you can skip it without sacrificing too much.

Can I prepare this recipe ahead of time?

Absolutely! This Guinness Braised Short Ribs recipe actually tastes better the next day once the flavors have melded. Simply reheat gently before serving.

Final Thoughts

Creating this Guinness Braised Short Ribs recipe always feels like a warm, comforting celebration in my kitchen. The tender, flavorful meat paired with the rich Guinness sauce is like a big, cozy hug on a plate. I hope you enjoy making it as much as I do—and that it becomes a beloved staple at your table for cozy dinners and special occasions alike.