Description
This Guinness Braised Short Ribs recipe features tender, fall-off-the-bone beef ribs slowly cooked in a rich sauce made with Guinness stout, tomato paste, and aromatic herbs. Perfectly seared and then braised in the oven, these ribs develop a deep, smoky, and savory flavor, making them an ideal comforting dish served over mashed potatoes, pasta, or polenta.
Ingredients
Scale
Main Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 4 pound beef short ribs
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 1 large carrot (chopped)
- 2 stalks celery (chopped)
- 6 cloves garlic
- 2 tablespoons tomato paste
- 440 ml Guinness stout (1 can)
- 2 cups beef broth
- 1 tablespoon liquid smoke (Mesquite recommended)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 375℉ to prepare for braising the ribs.
- Prepare Ribs: In a shallow plate, whisk together the flour, salt, and pepper. Dredge the short ribs in the flour mixture, ensuring all sides are evenly coated.
- Sear Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Add ribs, working in batches to avoid overcrowding, and sear each side for 3 to 4 minutes until browned. Remove ribs and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, carrot, celery, and garlic. Sauté for 3 to 4 minutes until onions soften and garlic becomes aromatic.
- Add Tomato Paste and Liquids: Stir in tomato paste. Pour in Guinness stout, beef broth, and liquid smoke. Add rosemary and thyme sprigs. Bring mixture to a boil and season with salt and pepper as needed.
- Braise Ribs: Return the short ribs to the pot, fully submerging them in the liquid. Cover with a lid and place in the preheated oven. Cook for 2 ½ to 3 hours until ribs are fall-off-the-bone tender.
- Finish and Serve: Remove rosemary and thyme sprigs from the pot. Garnish with chopped parsley. Serve hot, ideally over mashed potatoes or your preferred side.
Notes
- Serve these ribs over mashed potatoes, pasta, polenta, or enjoy on their own for a hearty meal.
- If you cannot find short ribs, chuck or brisket can be used; just cut into similar sizes for even cooking.
- Guinness stout imparts a distinctive deep flavor, but you can substitute with other dark beers if preferred.
- Feel free to add more root vegetables like parsnips or turnips to enhance flavor and texture.
- Cooking times depend on rib size; ensure ribs are fall-off-the-bone tender before serving.
- Liquid smoke is optional but adds a subtle smoky flavor; omit if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
