Description

This Guinness Braised Short Ribs recipe is a hearty and flavorful dish perfect for St. Patrick’s Day or any cozy occasion. Tender beef short ribs are seared and then slowly braised in a rich mixture of Guinness beer, beef stock, vegetables, and herbs until fork-tender. The result is a savory, succulent meal that’s ideal served over creamy mashed potatoes and garnished with fresh parsley.

Ingredients

Scale

Meat

4 whole beef short ribs
Salt and freshly ground black pepper to taste

Vegetables

2 cups onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced

Liquids and Flavorings

1 (12 ounce) can Guinness beer
¼ cup tomato paste
4 sprigs fresh thyme
1 teaspoon white sugar
3 cups beef stock (or as needed to cover)
Freshly chopped parsley for serving

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for low and slow braising.
Season Short Ribs: Pat the short ribs dry, then season generously with salt and freshly ground black pepper for enhanced flavor.
Sear Short Ribs: Heat a large Dutch oven over medium-high heat and sear the short ribs on all sides until nicely browned. Remove and set aside.
Sauté Vegetables: Remove excess fat from the pot, then add chopped onions, carrots, celery, and minced garlic. Sauté until vegetables soften and become fragrant.
Deglaze with Guinness: Pour in the Guinness beer to deglaze the pot, scraping the bottom to lift any browned bits for extra flavor.
Add Flavorings: Stir in tomato paste, fresh thyme sprigs, white sugar, and beef stock. Season with additional salt and pepper to taste, then mix well.
Braise Short Ribs: Return the short ribs to the pot, ensuring they are mostly submerged. Bring the liquid to a simmer.
Oven Cooking: Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the short ribs are fork tender.
Finish and Serve: Remove the pot from the oven, discard the thyme sprigs, and skim off any excess fat. Serve the tender ribs topped with some of the braising sauce and garnish with freshly chopped parsley, ideally over mashed potatoes.

Notes

For the best sear, pat the short ribs dry before seasoning them to achieve a perfect crust.
After seasoning, let the short ribs rest at room temperature for about 30 minutes to infuse the flavors more thoroughly.
Freeze leftover tomato paste in small portions for convenient use in other recipes.
Reserve the braising liquid as a flavorful sauce or gravy base for other meals.
To Store: Let leftovers cool, then store in an airtight container in the refrigerator for 3 to 4 days.
To Freeze: Place cooled ribs and sauce in a freezer-safe container or bag and freeze for up to 3 months.
To Reheat: Warm leftovers thoroughly in the oven or on the stovetop until heated through.