Try our mouthwatering Guinness braised short ribs recipe! Learn how to create fall-off-the-bone tender, flavorful beef short ribs infused with the rich taste of Guinness stout. Perfect for cozy nights in or impressing guests at your next dinner party. Get ready to fall in love with this irresistible dish.
This post may contain Affiliate Links. Please see my Full Disclosure Policy for more details.
Guinness Braised Short Ribs
Hey there foodies! Today, I’ve got a real treat for you: Guinness braised beef short ribs. Tender, succulent beef short ribs slow-cooked to perfection with rich and hearty Guinness stout. Perfect for those chilly evenings when you just want warm, satisfying comfort food. The deep, malty flavors of the Guinness infuse every bite, complementing the savory beef and creating a truly unforgettable dish. Plus, it’s surprisingly easy to make! Just sear the ribs, sauté some veggies, pour in the Guinness and beef stock, let it all simmer away until the meat falls off the bone. Trust me, your taste buds will thank you for this one. So grab a pint of Guinness, roll up your sleeves, and let’s get cooking!
Why You’ll Love this recipe:
- Very easy to make
- Hearty meal
- A touch festive for St Patrick’s Day
- Perfect for a special occasion meal or regular weekday meal
Equipment Needed
Large Dutch Oven– I like to use an enameled cast iron dutch oven
Large Skillet– You’ll need this for making your gravy after.
Key Ingredients
You’ll need some pantry staples like all-purpose flour, fresh thyme, large onion, and tomato paste.
- Beef Short Ribs– These will be shorter with more meat than the back ribs.
- Guinness Beer– In this beef short ribs recipe we are switching the red wine for a stout beer. Guinness is a dark beer from Ireland that adds a rich malty flavor.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Tips & Tricks
- Tie your herbs together with some unflavored dental floss, this will allow it to infuse flavor but still be easy to fish out.
Instructions
Start by preparing your vegetables, for this recipe, I roughly chopped a large white onion, celery and garlic cloves.
Add some olive oil to the bottom of your dutch oven on medium high heat and preheat your oven to 350. Let that get hot.
While your oil is heating, fully dry your beef ribs with a paper towel.
After they are dry you will want to season well with coarse kosher salt and black pepper on all sides. Place the short ribs in your preheated oil and sear on all sides. Once they have a good sear, set aside on a plate or cutting board.
We’re going to deglaze the bottom of the pot with our bottle of Guinness. Deglazing is going to get the brown bits from the bottom of the pan. Just pour in about a cup of the Guinness we are using for the recipe and gently scrape the bottom with a wooden spoon.
Return your short ribs and add in your prepared vegetables, fresh herbs, tomato paste and beef broth. You should have about 2-3 inches of space left, but make sure your short ribs are fully covered in the braising process. This is going to ensure our meat is tender.
Once it is all in the stock pot, place the lid on and put into the preheated oven for 2 to 2 and a half hours.
You’ll know they are done when the bone easily slips away.
Make our Gravy
We’re going to start by adding some olive oil to the skillet on low heat, about 2 tbsp. Next, we’re going to add 3 tbsp of all-purpose flour, fully mixing that. The flour is going to soak up the oil. Stirring constantly for about 2-3 minutes. After it has turned a golden brown, we’re going to add a cup of the cooking liquid to our gravy roux. Using the remaining liquid from the short ribs is going to adding the best flavor to the gravy.
You’ll keep stirring, the gravy will become thick as it fully incorporates, and remove from heat.
Your meal is ready! Try with Boursin Mashed Potatoes for a delicious meal.
Make Ahead
You can store the short ribs already seasoned and ready to be cooked for about 3 days in the refrigerator. Make sure they are covered well in an airtight container.
Variations and Substitutions
Short Ribs– If you can’t find bone-in short ribs at your local grocery store, boneless short ribs will work just fine. The bone in just adds extra flavor to the braising liquid.
Guinness– For this recipe, I used Extra stout for the rich flavor, but a Guinness drought or Smooth will also work.
Slow-cooking method– After searing on medium-high heat, add all ingredients to a slow cooker on low for 8 hours.
What to Serve with
Serve with
- White Rice
- Mashed potatoes
- Cauliflower Mash
Storing and Reheating
Store in an airtight container for up to 3 days in the refrigerator. Reheat on low heat in an oven-safe dish at 350 for 30 minutes. Cover with aluminum foil.
More Recipes
- Kentucky Oaks Lily Cocktail
- Cinnamon Streusel Banana Bread
- Bailey’s Salted Caramel Brownies
- Guinness Braised Short Ribs
- Monte Cristo French Toast Casserole
To pin this recipe or save it for later just use the pin button on the recipe card or use the sharing buttons in this post.
Tag me @peonies_pastries on Instagram. I love to see your remakes!
And don’t forget to rate this recipe and comment on the recipe card. Every little bit helps support.
Guinness Braised Short Ribs
Equipment
- Dutch Oven
- Large Skillet
Ingredients
- 8 beef bone in short ribs
- 16 oz Guinness beer
- 2 cups beef stock or beef broth
- 3 stalks of celery
- 1 large onion
- 4 cloves of garlic
- 2 tbsp tomato paste
- fresh thyme
- bay leaves
Instructions
- Start by preparing your vegetables, for this recipe, I roughly chopped a large white onion, celery and garlic cloves.
- Add some olive oil to the bottom of your dutch oven on medium high heat and preheat your oven to 350. Let that get hot.
- While your oil is heating, fully dry your beef ribs with a paper towel.
- After they are dry you will want to season well with coarse kosher salt and black pepper on all sides. Place the short ribs in your preheated oil and sear on all sides. Once they have a good sear, set aside on a plate or cutting board.
- We’re going to deglaze the bottom of the pot with our bottle of Guinness. Deglazing is going to get the brown bits from the bottom of the pan. Just pour in about a cup of the Guinness we are using for the recipe and gently scrape the bottom with a wooden spoon.
- Return your short ribs and add in your prepared vegetables, fresh herbs, tomato paste and beef broth. You should have about 2-3 inches of space left, but make sure your short ribs are fully covered in the braising process. This is going to ensure our meat is tender.
- Once it is all in the stock pot, place the lid on and put into the preheated oven for 2 to 2 and a half hours.
- You’ll know they are done when the bone easily slips away.
- TIme to make our gravy. We’re going to start by adding some olive oil to the skillet on low heat, about 2 tbsp. Next, we’re going to add 3 tbsp of all-purpose flour, fully mixing that. The flour is going to soak up the oil. Stirring constantly for about 2-3 minutes. After it has turned a golden brown, we’re going to add a cup of the cooking liquid to our gravy roux. Using the remaining liquid from the short ribs is going to adding the best flavor to the gravy.
- You’ll keep stirring, the gravy will become thick as it fully incorporates, and remove from heat.