Description

Guinness Braised Short Ribs are tender, flavorful beef ribs slow-cooked in rich Guinness stout and aromatic herbs, creating a comforting, hearty dish perfect for a cozy dinner. The ribs are seared to develop a deep crust, then braised with vegetables, tomato paste, and a smoky hint of liquid smoke until they fall off the bone. Serve them over creamy mashed potatoes, pasta, or polenta for a satisfying meal.

Ingredients

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Beef and Coating

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
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 Flavorings

2 tablespoons olive oil
2 tablespoons tomato paste
440 ml Guinness stout (1 can)
2 cups beef broth
1 tablespoon liquid smoke (Mesquite)

Herbs and Garnish

2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tablespoon fresh parsley, chopped

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Instructions

Preheat Oven: Preheat your oven to 375℉ to prepare for braising the short ribs.
Dredge Ribs: In a shallow dish, whisk together the flour, salt, and pepper. Coat all sides of the short ribs evenly with the flour mixture.
Sear Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add half the ribs without overcrowding and sear each side for 3 to 4 minutes until browned. Remove and repeat with the remaining ribs, then set all aside.
Sauté Vegetables: In the same pot, add chopped onion, carrot, celery, and garlic. Sauté for 3 to 4 minutes until the onions soften and the garlic becomes aromatic.
Add Flavorings: Stir in the tomato paste, then pour in the Guinness stout and beef broth. Add liquid smoke, rosemary, and thyme. Bring to a boil and season with additional salt and pepper if needed.
Braise Ribs: Return the short ribs to the pot, cover with a lid, and transfer to the oven. Cook for 2½ to 3 hours, until the ribs are fall-off-the-bone tender.
Finish and Serve: Remove the pot from the oven and discard the rosemary and thyme sprigs. Garnish with chopped parsley and serve hot, ideally over mashed potatoes.

Notes

This dish pairs wonderfully with mashed potatoes but also works well over pasta, polenta, or served alone.
You can substitute chuck or brisket for the short ribs, just ensure similar sizing for even cooking.
Guinness stout contributes a distinctive deep flavor; other dark beers can be used but will alter the taste slightly.
Feel free to add more root vegetables like parsnips or turnips to enhance flavor complexity.
Cooking time may vary based on rib size; the goal is tender, fall-off-the-bone meat.
If liquid smoke is unavailable, you can omit it, though it adds a subtle smoky depth.

Nutrition

Serving Size: 1 serving
Calories: 600 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 45 g
Cholesterol: 140 mg