These melt-in-your-mouth Guinness Braised Short Ribs are hearty, super comforting and incredibly delicious, slowly cooked in stout, beef broth and lots of fresh herbs. They really are fall-off-the-bone deliciousness!
If I were to pick my favorite type of dish when it comes to winter comfort, these Guinness braised short ribs is what I would go for. For me, these are the epitome of comfort. These melt-in-your-mouth short ribs served over creamy mashed potatoes; life couldn’t get any better. These ribs are to die for, intense in flavor, so meaty and succulent. If you love beef, you will love my recipe. We’re talking beef and beer. I know it sounds more like guy food, but ladies, forget about salads for a moment and make these, you will not regret it.
I will tell you though that this is not a quick recipe, braising meat takes a long time, you have to slowly cook the meat until it falls off the bone. However, it’s still really easy to put together, then just place the pot in the oven for 2 1/2 to 3 hours and you can go watch a movie while waiting for your ribs.
What Is Braising
While braising takes a long time, it is such a simple technique and one so worth all the waiting time. There are 4 simple steps to braising any type of meat.
- Sear the meat.
- Saute the mirepoix (onions, celery, carrots, etc.)
- Deglaze the pot
- Braise it!
It really is that simple. The end result, my friends, is fall-off-the-bone tender, succulent meat. That’s all. This is my secret I pass on to you.
What Is The Difference Between Braising And Stewing?
Both braising and stewing require a long time, but do you ever wonder what the difference is? I usually wonder about these things, don’t you? The answer, peeps, is in the amount of liquid you use.
While braising only requires the food (meat) to be partially submerged in cooking liquid, stewing requires the meat in this case, to be fully submerged in liquid. There you go, another secret I passed on to you.
Here’s what ingredients you’ll need for this delicious dish:
- Salt & pepper
- Beef short ribs
- Olive oil
- Tomato paste
- Guinness stout
- Beef Broth
- Liquid Smoke
- Fresh herbs such as rosemary, thyme, and parsley
How To Make Braised Short Ribs
As I mentioned there are 4 steps to braising any type of meat and this applies to these short ribs.
Sear the meat: Dredge the short ribs first in a bit of seasoned flour with salt and pepper, then sear them in a large Dutch oven or braiser to lock in those flavors and sear some of that fat so it crisps up a bit. Transfer the ribs to a plate and set aside.
Saute the mirepoix: Add the onions, carrot, celery, garlic to the braiser and saute them for about 3 to 4 minutes, or until the onion has softened and the garlic is aromatic.
Deglaze the pot: Stir in the tomato paste and add in the Guinness, broth, liquid smoke, spices and stir everything, scraping up all the brown bits from the bottom of the pan. Taste for seasoning and adjust with salt and pepper as needed.
Braise: Add the short ribs back to the braiser, cover with a lid and transfer to the oven. Cook for 2 1/2 to 3 hours at 375 F degrees, or until the ribs fall off the bone.
What Are Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate or rib areas of beef. They are the equivalent of spare ribs in pork. Beef short ribs are usually larger and meatier than pork spare ribs.
What Can I Use Instead Of Guinness
Guinness is a classic Irish stout with a deep dark brown color topped with a rich, dense head when poured. While the color may intimidate you, the flavor is surprisingly light. It’s a velvety smooth treat! If you would like to substitute the beer in this recipe, I would try to stick to Irish stouts.
Another great way to braise short ribs is to use a red wine such as a Cabarnet Sauvignon, Shiraz or a Zinfandel.
How To Serve
In my humble opinion the best way to serve these short ribs is over mashed potatoes. Yeah you could probably get away with serving these over some pasta or with a salad, but nothing tastes as good as hot succulent short ribs over mashed potatoes drenched in some of that wonderful sauce you get from slow cooking the ribs. Another way I love to serve them is over some creamy polenta!
Hands down my favorite comfort meal. No other cut of beef has their rich flavor and melt-in-your-mouth texture. So worth the wait of braising them!
Store leftover short ribs in an airtight container in the refrigerator for 3 to 4 days.
You can also freeze these ribs, also stored in an airtight container or freezer bags. They will last in the freezer, if properly stored, for up to 2 months.
GUINNESS BRAISED SHORT RIBS RECIPE
- 1/2 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 4 lb beef short ribs
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 6 cloves garlic
- 2 tbsp tomato paste
- 440 ml Guinness stout (1 can)
- 2 cups beef broth
- 1 tbsp liquid smoke I used Mesquite
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tbsp fresh parsley chopped
Preheat oven: Preheat the oven to 375 F degrees.
Prepare short ribs: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
Sear short ribs on all sides: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
Saute veggies: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
Deglaze the pot: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.
While I prefer to serve this over mashed potatoes, it’s also amazing over pasta, polenta, or even on its own.
You can use pork ribs in this recipe if you prefer.
Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.