Nothing beats sinking your teeth into rich, tender beef that's been slow-cooked to perfection. This Guinness Braised Short Ribs Recipe is exactly that—a comforting, hearty meal that fills your kitchen with amazing aromas and has everyone asking for seconds.

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 remember the first time I made these Guinness braised short ribs—it was like discovering a secret comfort food treasure. The meat, so tender it practically melts, combined with the deep maltiness of the stout, makes this dish a total game-changer.

Irresistibly Tender: Slow braising ensures fall-off-the-bone short ribs every single time.
Rich Flavor: The Guinness stout adds a unique depth and slight sweetness you just can’t replicate.
Hearty and Satisfying: Perfect for cold evenings or any time you're craving a cozy meal.
Versatile Serving: Serve over mashed potatoes, polenta, or pasta for a complete dinner experience.

Ingredients & Why They Work

Choosing the right ingredients is key for making this dish shine. Make sure to grab fresh herbs and quality beef short ribs to get the best results. Here’s a quick rundown of what you’ll need and why I love each component.

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 sear on the short ribs and thickens the braising liquid nicely.
Salt and pepper: Simple but essential seasonings that bring out the beef’s natural flavors.
Beef short ribs: The star of the show—choose ribs with good marbling for that melt-in-your-mouth texture.
Olive oil: For searing the ribs to lock in flavor and achieve that gorgeous brown crust.
Onion, carrot, celery, and garlic: These aromatics build a flavorful base that complements the rich beef.
Tomato paste: Adds a subtle sweetness and depth, balancing the bitterness of the stout.
Guinness stout: The heart of this recipe, infusing the dish with distinctive malty richness.
Beef broth: Enhances the savory elements and provides enough liquid for slow braising.
Liquid smoke (Mesquite flavor): Introduces a subtle smoky undertone that elevates the dish remarkably.
Fresh rosemary and thyme: These herbs impart an earthy, fragrant note that ties all the flavors together.
Fresh parsley: A bright finish that adds a pop of color and freshness at serving time.

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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 wonderfully adaptable it is. Whether you want to tweak the flavors to suit your taste buds or adjust for seasonal ingredients, there are plenty of ways to make this dish truly yours.

Vegetable Swap: I once added parsnips and turnips alongside the classic mirepoix for a sweet, earthy twist that deepened the stew’s complexity beautifully.
Meat Alternatives: If you don’t have short ribs, chuck roast cut into large chunks works wonders – just make sure to adjust cooking time to get that melt-in-your-mouth texture.
Beer Variations: Guinness stout is my go-to for that signature flavor, but I’ve experimented with other dark ales and porters which also deliver rich, robust results, albeit with slightly different notes.
Skip the Smoke: If you don’t have liquid smoke on hand, don’t worry—your ribs will still be delicious, just less smoky. It’s a great option for a milder flavor.
Serving Styles: Sometimes I serve these ribs over creamy polenta instead of mashed potatoes for a silky, comforting base that soaks up all the luscious sauce.

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 and Prep Your Short Ribs

Start by preheating your oven to 375°F—this temperature is perfect for braising, allowing the ribs to cook low and slow to tender perfection. While the oven warms, whisk together the flour, salt, and pepper on a shallow plate. Then, dredge each short rib in this seasoned flour mixture, coating all sides evenly. This step is key to getting that gorgeous brown crust that locks in flavor during searing.

Step 2: Sear the Short Ribs Until Golden

Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Add half of the ribs in a single layer—avoid overcrowding to ensure even browning. Sear them on all sides, about 3 to 4 minutes each, until a rich golden crust forms. Remove and set the ribs aside, then repeat with the remaining ribs. This browning adds incredible depth to the final dish.

Step 3: Sauté Aromatics to Build Flavor

In the same pot, toss in the chopped onion, carrot, celery, and whole garlic cloves. Sauté them for 3 to 4 minutes until the onion softens and the garlic becomes fragrant. This forms the flavorful base that complements the richness of the ribs beautifully.

Step 4: Add Tomato Paste and Liquids

Stir in the tomato paste, letting it coat the vegetables evenly for about a minute—this step intensifies the umami notes. Pour in 440 ml of Guinness stout, 2 cups of beef broth, and 1 tablespoon of liquid smoke for that subtle smoky dimension. Toss in the fresh rosemary and thyme sprigs, then bring everything to a gentle boil. Season with salt and pepper to taste. The aroma at this stage is irresistible!

Step 5: Braise Low and Slow

Return the browned short ribs to the pot, nestling them into the flavorful broth. Cover the pot with a lid and transfer it to your preheated oven. Let it braise for 2 ½ to 3 hours, or until the ribs are so tender they practically fall off the bone. This slow cooking is what transforms the meat into a melt-in-your-mouth delight.

Step 6: Finish and Serve with a Touch of Freshness

Once the ribs are tender, remove the rosemary and thyme sprigs. Sprinkle fresh chopped parsley over the dish for a lovely pop of color and freshness. Serve these Guinness braised short ribs hot over your favorite creamy mashed potatoes, polenta, or pasta to soak up every bit of that luscious sauce.

Top Tip

Mastering the Guinness Braised Short Ribs Recipe can feel like an art, but a few insider tips can make your braising journey smooth and incredibly rewarding.

Patience is Key: Allow the ribs to braise low and slow for the full 2 ½ to 3 hours to achieve that perfect fall-off-the-bone tenderness. Rushing this step will only lead to tougher meat.
Searing Matters: Don’t rush the sear! Getting a beautiful golden crust on all sides before braising adds so much depth — I learned through trial and error that skipping this step makes the dish less flavorful.
Liquid Smoke Magic: Adding the tablespoon of liquid smoke brings an irresistible smoky richness that complements the Guinness stout perfectly. Don’t skip it unless you can’t find it.
Avoid Overcrowding: When searing, cook the ribs in batches to avoid steaming instead of browning. This small adjustment makes a huge difference in flavor and texture.

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 fresh chopped parsley adds just the right pop of color and freshness to balance the rich, hearty flavors of the ribs. You might also try a light dusting of cracked black pepper or a few thinly sliced green onions for a bit of bite. Fresh herbs like thyme or rosemary sprigs make a lovely rustic presentation.

Side Dishes

This Guinness Braised Short Ribs Recipe shines served over creamy mashed potatoes — its velvety texture soaks up the luscious braising liquid beautifully. If you want to mix it up, creamy polenta or buttered pasta are delicious alternatives that complement the deep flavors of the beef and Guinness sauce perfectly.

Make Ahead and Storage

Storing Leftovers

Store any leftover ribs and their rich braising liquid in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your leftovers taste even better!

Freezing

To freeze, let the ribs cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for best texture and flavor preservation.

Reheating

Warm leftovers gently in a saucepan over low heat. Add a splash of beef broth or water if the sauce has thickened too much. Alternatively, reheat covered in the oven at 300°F (about 150°C) until heated through, roughly 20–30 minutes.

Frequently Asked Questions:

Can I use a different type of beer instead of Guinness?

Absolutely! While Guinness stout gives the dish its signature deep flavor, you can substitute other dark beers like porter or a rich ale. Just keep in mind it may subtly change the flavor profile.

What if I don't have liquid smoke? Can I leave it out?

Yes, you can omit liquid smoke if it's not available. It adds a nice smoky depth, but the ribs will still be delicious without it thanks to the Guinness and herbs.

How do I know when the short ribs are done?

The ribs are ready when the meat is fall-off-the-bone tender and easily pulls away with a fork. Depending on the rib size, this usually takes about 2 ½ to 3 hours in the oven at 375℉.

Can I prepare this recipe in a slow cooker?

Yes, you can. After searing the ribs and sautéing the vegetables, transfer everything to a slow cooker, add the liquids and herbs, and cook on low for 6 to 8 hours or until tender. This yields a similar fall-apart texture.

Final Thoughts

There’s something truly special about slow-cooked Guinness Braised Short Ribs — the way the rich flavors meld, the meat becoming so tender it melts in your mouth. It’s the kind of dish that brings people together around the table, warms the soul, and celebrates the joy of hearty, comforting food. Whether it’s a special occasion or a cozy weekend dinner, this recipe is sure to become a treasured favorite. So roll up your sleeves, let that oven do the work, and enjoy every flavorful bite!