If you’re craving a dish that’s the ultimate comfort food with a rich, hearty twist, you’re in the right place. This Guinness Braised Short Ribs Recipe brings tender, fall-off-the-bone beef short ribs slow-cooked in a lush, flavorful Guinness stout sauce that warms the soul and impresses every time.

A white round pot filled with many pieces of cooked meat in a deep brown sauce, showing a rich texture with small chunks of vegetables like carrots and celery mixed in. The meat pieces are stacked layered, covered in the thick sauce that has a shiny, slightly oily surface with hints of herbs sprinkled evenly across. The pot sits on a white marbled surface with part of a gray and white striped cloth visible on the side. 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 absolutely adore making these Guinness braised short ribs whenever I want to spoil myself or guests with something truly special. The rich aroma fills the kitchen and the meat turns out so tender it practically melts in your mouth.

Deep, Complex Flavor: Guinness stout adds a unique, robust depth you can’t get from other beers.
Fall-Off-The-Bone Tenderness: Slow braising breaks down the ribs to silky perfection.
Simple Yet Impressive: A handful of ingredients come together to create a memorable meal.
Versatile Serving Options: Pairs beautifully with mashed potatoes, polenta, or pasta.

Ingredients & Why They Work

For this recipe, I like to choose fresh, quality ingredients that develop layers of flavor during the long, slow braise. Having everything prepped ahead makes the process smooth and enjoyable.

Flat lay of a small mound of all-purpose flour on a simple white ceramic shallow plate, a small white ceramic bowl with coarse salt, a small white ceramic bowl with fresh cracked black peppercorns, four large uncut raw beef short ribs with natural marbling, a small white ceramic bowl with golden olive oil, one whole large yellow onion with papery skin, one fresh large orange carrot with leafy top trimmed, two fresh green celery stalks with leaves, six whole cloves of garlic with white skins, a small white ceramic bowl with deep red tomato paste, a small white ceramic bowl filled with dark Guinness stout beer, a small white ceramic bowl with rich brown beef broth, a small white ceramic bowl with dark liquid smoke, two fresh bright green sprigs of rosemary, four fresh vibrant green sprigs of thyme, one small cluster of chopped fresh parsley with bright green leaves—all ingredients 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 light coating on the ribs that browns beautifully to build flavor.
Salt and pepper: Basic seasonings to enhance the beef’s natural taste and the braising liquid.
Beef short ribs: The star of the dish—rich, fatty, and ideal for slow cooking until tender.
Olive oil: For searing the ribs and sautéing vegetables, adding a subtle fruity richness.
Onion, carrot, and celery: The classic mirepoix that forms the flavorful aromatic base.
Garlic: Adds a warm, aromatic punch to the dish.
Tomato paste: Concentrates umami and deepens the braising sauce’s flavor.
Guinness stout: This dark Irish beer brings signature maltiness and complexity.
Beef broth: Enriches the liquid for braising and keeps the ribs juicy.
Liquid smoke (mesquite): A touch of smoky depth that elevates the dish without overpowering.
Fresh rosemary and thyme: Herbs infuse the braise with earthy, woodsy notes.
Fresh parsley: Brightens and freshens the finished dish as a garnish.

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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

One of the best parts about this Guinness Braised Short Ribs Recipe is how adaptable it is. Whether you want to tweak flavors, try different sides, or adjust for dietary needs, there’s plenty of room to make it your own.

Vegetarian Variation: While this recipe is all about rich, tender beef, you can create a similar braising base with root vegetables like mushrooms, parsnips, and turnips to capture that hearty, savory vibe. It’s a warming option for those avoiding meat.
Seasonal Twist: When fall arrives, I love adding diced parsnips or even a handful of pearl onions into the pot along with the carrots and celery. It brings a touch of sweetness and extra depth that complements the Guinness stout beautifully.
Alternate Cuts: If you can’t find short ribs, I’ve used chuck roast or even brisket with success. Just be sure the pieces are similar in size so they cook evenly and become gloriously tender.
Smoky Notes: Liquid smoke is a subtle but impactful addition. If you decide to skip it, your dish will still be delicious, but that hint of Mesquite adds a wonderful smoky undertone that sets this apart from other braises.

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

The dish shows a white round plate with a bed of creamy mashed potatoes that have a smooth, soft texture, and are pale yellow in color. On top of the mashed potatoes, there are three large pieces of dark brown, glazed meat with a shiny, rich sauce covering them. The meat pieces are garnished with small, bright green chopped herbs, which add a fresh color contrast. The sauce has spread slightly around the edges of the mashed potatoes, creating a glossy, reddish-brown pool on the plate. The plate sits on a white marbled surface, and some bread slices are blurred in the background on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Ribs

Start by preheating your oven to 375℉—this is perfect for slowly braising those rich short ribs. While the oven warms, whisk together ½ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon pepper in a shallow dish. Dredge each short rib thoroughly in the seasoned flour to develop a beautiful crust when searing later. This coating not only adds flavor but helps thicken the braising liquid.

Step 2: Sear the Short Ribs Until Golden and Crispy

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add half the ribs without crowding the pan, and sear each side for 3 to 4 minutes until a rich, deep brown crust forms. The smell at this stage is incredible—it’s the Maillard reaction doing its magic! Remove the ribs and repeat with the remaining pieces. Setting them aside now lets you focus on building layers of flavor.

Step 3: Build Flavor with Vegetables and Aromatics

In the same pot, toss in 1 large chopped onion, 1 large chopped carrot, 2 stalks celery, and 6 cloves of garlic. Sauté for about 3 to 4 minutes, until the onions are soft and the garlic releases its enticing aroma. This step creates a fragrant foundation for your braise—don’t rush it!

Step 4: Add Rich Liquids and Herbs

Stir in 2 tablespoons of tomato paste and let it cook for a minute to deepen its flavor. Then pour in 440 ml of Guinness stout and 2 cups of beef broth. Add 1 tablespoon of liquid smoke for that subtle smoky hint, plus 2 sprigs fresh rosemary and 4 sprigs fresh thyme. Bring everything to a boil, then taste and adjust salt and pepper as needed. This aromatic, hearty broth is where the magic simmers.

Step 5: Braise Low and Slow

Return the short ribs to the Dutch oven, nestling them in the flavorful liquid. Cover with a lid and transfer the pot to your preheated oven. Let it cook for 2½ to 3 hours, or until the meat is so tender it practically falls off the bone. Be patient here—this slow braise is what transforms the ribs into melt-in-your-mouth perfection.

Step 6: Final Touches and Serve

Once done, carefully remove the pot from the oven. Take out the rosemary and thyme sprigs, then sprinkle 1 tablespoon of chopped fresh parsley over the top for a burst of freshness. Serve the ribs hot, ideally over creamy mashed potatoes, though polenta or pasta also make fantastic companions. Get ready for a comforting, unforgettable meal!

Top Tip

Mastering the Guinness Braised Short Ribs Recipe means paying attention to a few key details that really bring out the deep, rich flavors and perfect tenderness.

Don’t Skip the Sear: Searing the ribs until golden brown locks in flavor and creates that beautiful crust that makes every bite so satisfying.
Low and Slow is the Way: Braising at 375℉ for 2½ to 3 hours guarantees those fall-off-the-bone ribs that melt in your mouth.
Use Fresh Herbs: Adding fresh rosemary and thyme during braising infuses the dish with aromatic depth you won’t get from dried herbs.
Patience Pays Off: Avoid rushing the cooking process—even if it’s tempting to peek early—because good things take time to develop in this recipe.

How to Serve Guinness Braised Short Ribs Recipe

The image shows three steps in a cooking process, each in a white bowl on a white marbled surface. The first bowl contains a mix of white flour and small dots of black pepper, evenly spread. In the second bowl, a pair of metal tongs holds a raw piece of red meat, partially dipped and surrounded by the flour mixture. The third bowl shows the same piece of red meat, fully coated in white flour, held by the metal tongs above the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh chopped parsley right before serving adds a lovely pop of green and a fresh herbal note that balances the richness of the ribs beautifully. For a little extra zing, consider a few cracks of fresh black pepper or a drizzle of the braising juices over the top.

Side Dishes

This hearty dish pairs beautifully with creamy mashed potatoes, which soak up the luscious Guinness sauce perfectly. Alternatively, try serving the short ribs over soft polenta or egg noodles for a comforting feel. Roasted root vegetables or a simple green salad can add some freshness to round out your meal.

Make Ahead and Storage

Storing Leftovers

Allow your Guinness braised short ribs to cool completely, then transfer them and the sauce to an airtight container. Stored in the refrigerator, they’ll keep delicious and safe to eat for up to 3 days.

Freezing

For longer storage, freeze the cooled ribs and sauce in a freezer-safe container or heavy-duty freezer bag. They’ll maintain their flavor and texture for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, covered, to keep the meat tender and moist. Stir occasionally and add a splash of beef broth or water if the sauce thickens too much. Microwave reheating is possible but risks drying out the ribs, so stove-top is best.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness for this recipe?

Absolutely! While Guinness stout gives the dish its signature deep and rich flavor, other dark beers like a porter or a robust stout can work too. Just keep in mind the flavor profile will change slightly depending on the beer you choose.

What can I substitute if I don’t have liquid smoke?

If you don’t have liquid smoke, you can simply omit it. The dish will still be flavorful thanks to the Guinness, herbs, and vegetables, although the subtle smoky depth will be missing.

How do I know when the short ribs are done?

The ribs are perfectly cooked when they are fall-off-the-bone tender. This usually takes between 2½ to 3 hours at 375℉. You’ll notice the meat pulls away easily when tested with a fork.

Can I prepare this recipe in a slow cooker instead of the oven?

Yes! After searing the short ribs and sautéing the vegetables on the stove, transfer everything to a slow cooker and cook on low for 6 to 8 hours until tender. Just be sure to add the Guinness, beef broth, and seasonings as in the original recipe for full flavor.

Final Thoughts

There’s something truly special about digging into a plate of tender, rich Guinness braised short ribs on a cozy evening. This recipe delivers that comforting, hearty experience every time, with flavors layered by the stout, herbs, and slow cooking. Whether you’re making it for family, friends, or just treating yourself, it’s a recipe that feels like a warm hug in food form. Don’t forget to savor every bite and enjoy the process—you’re creating something wonderful from scratch!