Description
A rich and hearty recipe for Guinness Braised Short Ribs, slow-cooked until fall-off-the-bone tender in a flavorful broth of Guinness stout, beef broth, fresh herbs, and aromatic vegetables. Perfect served over mashed potatoes, pasta, or polenta for a comforting main course.
Ingredients
Units
Scale
Short Ribs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 pound beef short ribs
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 6 cloves garlic
- 2 tablespoons tomato paste
Liquids and Seasonings
- 440 ml Guinness stout (1 can)
- 2 cups beef broth
- 1 tablespoon liquid smoke (Mesquite flavor 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 to prepare for braising the short ribs.
- Prepare Flour Coating: In a shallow plate, whisk together the flour, salt, and pepper. Dredge each short rib in the seasoned flour mixture, ensuring all sides are coated evenly for a nice sear.
- Sear Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add half of the short ribs without overcrowding the pot and sear on all sides for 3 to 4 minutes until browned. Remove and repeat with the remaining ribs.
- Sauté Vegetables: In the same pot, add chopped onion, carrot, celery, and whole garlic cloves. Sauté for 3 to 4 minutes until the onion softens and the garlic becomes aromatic.
- Add Tomato Paste and Liquids: Stir in the tomato paste to coat the vegetables, then add the Guinness stout, beef broth, liquid smoke, rosemary, and thyme. Bring the mixture to a boil and season with additional salt and pepper if needed.
- Braise Short Ribs: Return the browned short ribs to the pot, cover with a lid, and transfer the pot to the preheated oven. Cook for 2 ½ to 3 hours until the ribs are tender and fall off the bone.
- Finish and Serve: Remove the rosemary and thyme sprigs from the pot. Garnish the dish with fresh chopped parsley and serve the ribs hot over mashed potatoes, pasta, or polenta.
Notes
- Serving Suggestions: Serve over creamy mashed potatoes, polenta, or pasta to make a complete meal.
- Beef Choice: Substitute beef short ribs with chuck or brisket cut into similar sizes for even cooking.
- Stout Beer Option: Use Guinness stout for the best flavor. Other dark beers can be used but will alter the taste slightly.
- Vegetable Variations: Add other root vegetables like parsnips or turnips for an extra layer of flavor.
- Cooking Time: Adjust cooking time based on rib size to ensure meat is fall-off-the-bone tender.
- Liquid Smoke Alternative: Omit if unavailable, but it enhances smoky depth.
Nutrition
- Serving Size: 1 serving
- 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: 40 g
- Cholesterol: 120 mg
