Description
This Guinness Braised Short Ribs recipe features tender, flavorful beef short ribs slowly cooked in a rich Guinness beer and beef stock sauce, enhanced with aromatic vegetables and herbs. Perfect for a comforting meal, these ribs are seared to develop deep flavors, then braised low and slow in the oven until fork-tender, served with a luscious sauce and fresh parsley garnish.
Ingredients
Scale
Meat
- 4 whole beef short ribs
- Salt and freshly ground black pepper to taste
Vegetables & Aromatics
- 2 cups white onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- Freshly chopped parsley for serving
Liquids & Other
- 1 12-ounce can Guinness beer
- ¼ cup tomato paste
- 1 teaspoon white sugar
- 3 cups beef stock or as needed to cover
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for the slow braising process.
- Season the Short Ribs: Pat the beef short ribs dry, then season generously with salt and freshly ground black pepper on all sides.
- Sear the Ribs: In a large Dutch oven, sear the short ribs over medium-high heat, browning all sides thoroughly to develop rich flavor. Once browned, set them aside on a plate.
- Sauté Vegetables: Remove excess fat from the pot, then add the chopped onions, carrots, celery, and minced garlic. Cook until the vegetables soften and become fragrant.
- Deglaze the Pot: Pour in the Guinness beer to deglaze, scraping the bottom of the pot to release any browned bits and deepen the flavor.
- Add Remaining Ingredients: Stir in the tomato paste, fresh thyme sprigs, white sugar, and beef stock. Season again with salt and black pepper, and mix well to combine all flavors.
- Braise the Ribs: Return the seared short ribs to the pot, submerging them in the liquid. Bring to a gentle simmer on the stovetop, then cover with a lid and transfer the pot to the preheated oven.
- Cook Until Tender: Braise the ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Serve: Remove the pot from the oven. Discard the thyme sprigs, skim off any excess fat from the surface, and ladle the ribs onto plates or over mashed potatoes. Spoon some braising sauce on top and garnish with freshly chopped parsley before serving.
Notes
- For the best sear, pat the short ribs dry before seasoning them to help achieve a browned crust.
- After seasoning, allow the short ribs to rest at room temperature for about 30 minutes to let the flavors penetrate the meat.
- Freeze leftover tomato paste in small portions for use in future recipes.
- Reserve the braising liquid as a delicious sauce or gravy base.
- To store leftovers, place cooled ribs and sauce in an airtight container and refrigerate for 3 to 4 days.
- To freeze, store in freezer-safe containers or bags for up to 3 months.
- Reheat leftovers gently in the oven or on the stovetop until warmed through, avoiding drying out the meat.
