Description
Guinness Braised Short Ribs are tender, fall-off-the-bone beef ribs slow-cooked in a rich, flavorful sauce made with Guinness stout, beef broth, and aromatic herbs. Perfectly seared and braised with vegetables and a hint of smoky liquid smoke, this comforting dish is ideal for serving over mashed potatoes, pasta, or polenta.
Ingredients
Units
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Main Ingredients
- 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
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 6 cloves garlic (minced)
- 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, for garnish)
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit.
- Dredge short ribs: In a shallow plate, whisk together the flour, salt, and pepper. Coat the short ribs in the flour mixture thoroughly on all sides.
- Sear ribs: Heat olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs for 3 to 4 minutes on each side until all sides are nicely browned. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrot, celery, and garlic. Sauté for 3 to 4 minutes until the onion is softened and garlic is fragrant.
- Add tomato paste and liquids: Stir in tomato paste. Pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring mixture to a boil and season with additional salt and pepper as needed.
- Braise short ribs: Return the browned short ribs into the pot, making sure they are submerged. Cover with a lid and place the pot in the preheated oven. Cook for 2 ½ to 3 hours until the ribs are fall-off-the-bone tender.
- Finish and serve: Remove rosemary and thyme sprigs. Garnish with chopped fresh parsley. Serve hot over mashed potatoes or your preferred side.
Notes
- Serve the ribs over mashed potatoes, pasta, polenta, or enjoy them on their own for a hearty meal.
- You can substitute beef short ribs with chuck or brisket cut to similar sizes for even cooking.
- Guinness stout is essential for the signature flavor, but other dark beers may be used with slight flavor changes.
- Adding more root vegetables like parsnips or turnips can enhance the flavor complexity.
- Adjust cooking time based on rib size ensuring ribs are tender and fall off the bone.
- Liquid smoke adds a subtle smoky flavor; omit if unavailable but it enriches the final dish.
Nutrition
- Serving Size: 1 serving (approx. 6.7 oz ribs with sauce)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 120 mg
