Description
This Guinness Braised Short Ribs recipe features tender, fall-off-the-bone beef slow-cooked in rich Guinness stout and aromatic herbs. Perfect for a cozy dinner, it combines hearty root vegetables, smoky undertones from liquid smoke, and a robust sauce best served over creamy mashed potatoes.
Ingredients
Units
Scale
Beef and Coating
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 4 pound beef short ribs
Vegetables and Aromatics
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 6 cloves garlic
Liquids and Seasoning
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 440 ml Guinness stout (1 can)
- 2 cups beef broth
- 1 tablespoon liquid smoke (Mesquite recommended)
Herbs and Garnishes
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to prepare for braising the short ribs.
- Prepare Coating: Whisk together the flour, salt, and pepper in a shallow plate. Dredge each short rib in the flour mixture, ensuring all sides are evenly coated.
- Sear Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches without overcrowding, sear the short ribs on all sides for 3 to 4 minutes each until they develop a browned crust. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, carrot, celery, and whole garlic cloves. Sauté for 3 to 4 minutes until the onion softens and garlic becomes aromatic.
- Add Tomato Paste and Liquids: Stir in the tomato paste, then pour in the Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring the mixture to a boil and season with salt and pepper to taste.
- Braise Short Ribs: Return the seared short ribs to the pot, making sure they are submerged in the liquid. Cover with a lid and place the pot in the preheated oven. Cook for 2 hours and 30 minutes to 3 hours, or until the meat is tender and falls off the bone.
- Finish and Serve: Remove the pot from the oven and take out the rosemary and thyme sprigs. Garnish with chopped parsley. Serve the braised ribs hot, ideally over creamy mashed potatoes.
Notes
- Serve the ribs over mashed potatoes, pasta, or polenta for a hearty meal.
- You can substitute beef short ribs with chuck or brisket cut to similar sizes for even cooking.
- Using Guinness stout is essential for the classic deep flavor; however, other dark beers can be used with slight flavor changes.
- Root vegetables add great flavor and texture; feel free to include additional veggies as desired.
- Cooking time may vary based on rib size; ensure ribs are tender and fall off the bone.
- Liquid smoke adds subtle smokiness but is optional if unavailable.
Nutrition
- Serving Size: 1 serving (about 6.5 ounces cooked ribs with sauce)
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
