If you're craving a hearty, deeply flavorful meal, this Guinness Braised Short Ribs Recipe is just what your kitchen needs. Imagine tender ribs slowly cooked in a rich Guinness stout sauce—pure comfort 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 honestly can’t get enough of these Guinness braised ribs—there’s something so satisfying about that perfect combination of tender beef and rich, malty stout. It’s a recipe that turns any dinner into a special occasion.

Unbeatable tenderness: These ribs are slow-braised until they fall right off the bone, making every bite melt-in-your-mouth delicious.
Deep, layered flavor: The Guinness stout mixed with aromatic herbs and a hint of smoky liquid smoke creates a robust sauce you’ll want to savor.
Versatile serving options: Whether you pile it on mashed potatoes, pasta, or polenta, this dish is a true crowd-pleaser.
Simple prep: Despite the impressive flavor, it uses easy ingredients and straightforward steps perfect for cozy weekend cooking.

Ingredients & Why They Work

When shopping for this Guinness braised short ribs recipe, focus on fresh vegetables and quality beef ribs for the best results. Picking a good stout like Guinness is key, as it imparts that signature rich depth that defines the dish.

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: Helps create a beautiful brown crust on the ribs when seared, adding texture and helping thicken the sauce.
Salt: Essential for seasoning the meat and enhancing all other flavors in the dish.
Pepper: Adds just the right touch of spice without overpowering the other ingredients.
Beef short ribs: The star of the show — well-marbled and flavorful, perfect for slow braising.
Olive oil: Used to sear the ribs and develop that caramelized crust that locks in juices.
Onion: Brings sweetness and depth as it softens during the sauté stage.
Carrot: Adds natural sweetness and earthy notes balancing the rich beef flavors.
Celery: Provides a subtle aromatic crunch that rounds out the vegetable base.
Garlic: Classic aromatic that brightens and intensifies the savory profile.
Tomato paste: Concentrates flavor and helps build the richness of the braising liquid.
Guinness stout: This dark beer lends maltiness and complexity that is absolutely essential here.
Beef broth: Creates a flavorful, savory base that braises the ribs slowly and tenderly.
Liquid smoke: Adds a subtle smoky layer that elevates the whole dish; Mesquite is my go-to.
Fresh rosemary: Adds a piney, herbaceous note that complements the beef beautifully.
Fresh thyme: Offers gentle earthiness and works wonderfully with the other aromatics.
Fresh parsley: A bright garnish that adds a pop of color and fresh flavor at the end.

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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 beauty of this Guinness Braised Short Ribs Recipe is how versatile it can be. Feel free to tailor it to your taste or what you have on hand—every tweak makes it uniquely yours!

Vegetable Boost: I love adding diced parsnips or turnips along with the carrot and celery for a bit of extra earthy sweetness and texture that complements the rich sauce beautifully.
Meat Substitution: When short ribs aren’t available, I’ve tried chuck roast cut into large chunks—slow cooking still yields that fall-apart tenderness we all crave.
Beer Swap: Though Guinness stout is the star here, I sometimes experiment with other dark ales or stouts for a new twist, just keep in mind the flavor might shift slightly.
Smoky Flavor Variation: If liquid smoke isn’t your thing or you don’t have it on hand, leaving it out doesn’t ruin the dish—just less smoky depth, but still deliciously hearty.
Serving Styles: While mashed potatoes are classic, serving these ribs over soft polenta or buttered egg noodles can really elevate the meal in a different way.

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 the Oven to Perfect Warmth

Start by setting your oven to 375 degrees Fahrenheit. This temperature allows the ribs to slowly become tender while the flavors meld beautifully. While the oven warms up, you can prep the ribs and veggies to make the most of your time.

Step 2: Dredge Those Ribs for a Beautiful Crust

Mix together ½ cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon pepper on a shallow plate. Coat each short rib thoroughly in this seasoned flour mix—this not only helps create a lovely crust when seared but also thickens the sauce during braising.

Step 3: Sear the Short Ribs Until Golden

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the ribs in batches—avoid overcrowding so they brown nicely. Sear each side for 3 to 4 minutes until you get a glorious golden-brown crust all around. This step locks in flavor and adds depth to the dish. Once browned, set the ribs aside.

Step 4: Sauté the Vegetables to Build Flavor

In the same pot, toss in the chopped onion, carrot, celery, and minced garlic. Cook for about 3 to 4 minutes until the onion softens and garlic releases its fragrant aroma. This step is where the base flavor of the sauce starts to come alive.

Step 5: Add Tomato Paste and Pour in the Luxurious Liquids

Stir in 2 tablespoons of tomato paste to the sautéed veggies, letting it cook for a minute to develop sweetness and tang. Then, pour in the entire 440 ml can of Guinness stout, 2 cups beef broth, and 1 tablespoon liquid smoke. Toss in fresh rosemary and thyme sprigs. Bring this to a lively boil, and season with salt and pepper to taste—this is where the magic begins to build a luscious, complex sauce.

Step 6: Braise Those Ribs to Tender Perfection

Return the seared short ribs to the pot, ensuring they’re nestled and submerged in the flavorful liquid. Cover the pot tightly with a lid and transfer it to your preheated oven. Allow the magic to happen for 2 ½ to 3 hours—patience pays off as the meat becomes irresistibly tender and fall-off-the-bone soft.

Step 7: The Grand Finale – Garnish and Serve

Carefully remove the rosemary and thyme sprigs. Sprinkle the dish with 1 tablespoon fresh chopped parsley for a bright, fresh contrast. Serve these luscious ribs hot over your favorite side—mashed potatoes, pasta, or creamy polenta all soak up that rich sauce wonderfully. Enjoy every comforting bite!

Top Tip

These tips will help you master the Guinness Braised Short Ribs Recipe, ensuring tender meat and rich, flavorful sauce every time. It’s all about the technique and timing!

Sear the Ribs Thoroughly: Browning the short ribs well on all sides before braising locks in flavor and creates a beautiful depth in the sauce.
Don’t Rush the Braising Time: I learned that cooking the ribs 2 ½ to 3 hours at 375°F is essential. Under-cooking means tougher meat, and overdoing it can dry them out.
Use Fresh Herbs: Adding sprigs of rosemary and thyme gives the sauce an aromatic lift that balances the richness of the Guinness stout perfectly.
Skip Overcrowding the Pot: Searing ribs in batches prevents steaming and ensures that signature golden crust on your short ribs.

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 freshly chopped parsley adds a pop of color and a fresh herbal note that brightens this rich dish. For an extra touch, some cracked black pepper or a little grated horseradish can also complement the flavors wonderfully.

Side Dishes

This Guinness Braised Short Ribs Recipe pairs beautifully with creamy mashed potatoes, soft polenta, or buttered pasta. These sides soak up the luscious sauce perfectly, creating a hearty and comforting meal. Roasted root vegetables or a simple green salad also make excellent accompaniments to balance the richness.

Make Ahead and Storage

Storing Leftovers

Store leftover Guinness Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. The meat will stay tender and flavorful, and the sauce might thicken slightly, which you can gently reheat with a splash of broth or water.

Freezing

To freeze, let the ribs and sauce cool completely. Transfer to a freezer-safe container or heavy-duty freezer bag. They’ll keep well for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat gently on the stovetop over low heat, covered, to keep the ribs moist and tender. Add a splash of beef broth or water if the sauce seems too thick. You can also reheat in a 325°F oven, covered, until warmed through (about 20-30 minutes).

Frequently Asked Questions:

Can I use another type of beer instead of Guinness in this recipe?

You can substitute Guinness stout with other dark beers like a porter or a robust ale, but the flavor profile will shift slightly. Guinness provides a distinctive rich, malty depth that's signature to this recipe.

How do I know when the short ribs are done braising?

The ribs are done when the meat is tender and falls off the bone easily, which usually takes between 2 ½ to 3 hours in a 375°F oven. Check near the lower end of the cooking time to avoid overcooking.

Is liquid smoke necessary?

Liquid smoke adds a subtle smoky flavor that enhances the dish, but it’s optional. If you can’t find it or prefer not to use it, you can leave it out and still enjoy delicious results.

Can I make this recipe ahead of time?

Absolutely! Guinness Braised Short Ribs actually taste even better the next day as the flavors deepen. Just store properly in the refrigerator and reheat gently before serving.

Final Thoughts

Making Guinness Braised Short Ribs is a rewarding experience — the kind of dish that warms your kitchen and soul. Whether it’s for a special family dinner or a cozy weekend treat, these ribs deliver comfort and rich, layered flavors every time. I hope this recipe becomes a favorite in your home as it has in mine. Don’t forget to share your cooking story and enjoy every luscious bite!