These Guinness Braised Short Ribs are so comforting and delicious. The short ribs simply melt in your mouth, and the sauce is infused with Guinness beer and fresh herbs. This recipe is the perfect showstopper for any occasion!
For more St. Patrick’s Day recipe ideas, be sure to check out my delicious Guinness Beef Stew, Lamb Stew and Sweet Potato Shepherd’s Pie.
I’ll be enjoying these Guinness Braised Short Ribs as the star of my St. Patrick’s Day spread this year. It’s so simple and easy to make, but fancy enough for a holiday dinner. Of course, you can enjoy this recipe any day of the week, as it’s also the perfect set-it-and-forget-it one-pan meal.
What I love most about this Guinness braised short ribs recipe is that the oven does most of the work, so it’s super hands-off.
Let’s make these Guinness Braised Short Ribs that will result in fall-off-the-bone tender short ribs every single time!
Ingredients
- Short ribs — The main character of this dish! I always look for bone-in short ribs and always look for ones that have a bright red color with consistent marbling throughout.
- Seasonings — I season the ribs with just salt and freshly ground black pepper to taste.
- Aromatic vegetables — A blend of onion, carrot, celery stalks, and garlic adds so much incredible flavor.
- Guinness beer — I use one 12oz can of Guinness, but you can use any stout beer.
- Tomato paste — A little tomato paste adds a ton of depth and richness.
- Fresh herbs — I toss a few sprigs of fresh thyme or bay leaves into the pot, and garnish with fresh parsley.
- Sugar — A pinch of white sugar really helps to balance everything.
- Beef stock —I use beef stock but you can use beef broth too.
Instructions
- Before you begin, preheat the oven to 325°F.
Season and sear the short ribs:
- Season the beef short ribs generously with salt and black pepper to taste.
- Sear the short ribs over medium-high heat. Do it in batches to avoid overcrowding the pot.
Sauté aromatics and deglaze with Guinness:
- Remove the excess fat from the Dutch oven and sauté the vegetables until they’re softened and fragrant.
- Then, pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom of the pot.
Add remaining ingredients, and braise:
- Add the rest of the ingredients, then stir to combine everything well.
- Bring the pot to a simmer, cover it with a lid and transfer it to the preheated oven.
- Braise for about 2.5 to 3 hours, or until the short ribs are fork tender.
Garnish and serve:
- Remove the dish from the oven, discard the thyme sprigs, and skim off any excess fat.
- Serve Guinness braised short ribs over mashed potatoes or colcannon.
Expert Tips
- Excess moisture can prevent a good, crispy sear. So, I recommend patting the short ribs dry with a paper towel before seasoning them.
- For even more flavor, you can let the short ribs sit at room temperature for about 30 minutes so that the seasonings have time to infuse the meat well.
- The braising liquid is packed with flavor! I like to serve it as a sauce over the ribs, but you could also use it as the base for a delicious gravy.
- Since I don’t use flour, I suggest letting it simmer with the lid off for about 15 to 20 minutes to thicken the sauce, if you prefer.
- To Store: Guinness braised short ribs become even more flavorful with time. Once cooled, simply place the leftovers in an airtight container and refrigerate for 3 to 4 days.
- To Freeze: I like to keep the leftovers in a freezer-safe bag or container for up to 3 months.
- To Reheat: I typically warm them low and slow in the oven, but you can also heat them on the stovetop until they’re warmed through.
- Mashed potatoes: For pure comfort in a bowl, serve these Guinness braised short ribs over top of roasted garlic mashed potatoes. For a low-carb option, try my delicious cauliflower mash or butternut squash mash.
- Beer bread: I love serving this dish with beer bread to soak up the incredible sauce. It’s also great with homemade garlic bread.
- Roasted vegetables: You can seriously let the oven do all the work and pair these with crispy roasted green beans, cabbage steaks, or even a medley of balsamic roasted veggies.
- Side salad: To balance things out, I’ll also serve a fresh salad on the side. Guinness braised short ribs pair especially well with this chopped red cabbage and kale salad, or a simple coleslaw recipe.
- Protein: You can replace short ribs for pot roast or chuck beef. You could even make it with different proteins altogether, like pork, lamb, or venison.
- Braising liquid: If you’d like to sub the Guinness beer, I highly recommend trying this red wine braised short ribs recipe.
- Veggies: I typically stick with hearty vegetables, like potatoes, parsnips, cabbage, and mushrooms.
Even More One-Pan Dinners
Guinness Braised Short Ribs
These Guinness Braised Short Ribs are so comforting and delicious. The short ribs simply melt in your mouth, and the sauce is infused with Guinness beer and fresh herbs. This recipe is the perfect showstopper for any occasion!
Ingredients
- 4 whole beef short ribs
- Salt and freshly ground black pepper to taste
- 2 cups white chopped onions chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 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
Instructions
- Pre-heat the oven at 325F.
- Season beef short ribs with salt and black pepper to taste.
- In a large Dutch oven, sear short ribs on all sides until browned. Set aside.
- Remove excess fat, then add chopped onions, carrots, celery, and minced garlic. Sauté until vegetables are softened.
- Pour in Guinness beer to deglaze the pot, scraping up any browned bits.
- Add tomato paste, fresh thyme sprigs, white sugar, and beef stock. Season with more salt and pepper. Stir to combine.
- Add the short ribs back to the pot and bring the mixture to a simmer. Cover with the lid and transfer to the oven.
- Braise for about 2.5 to 3 hours or until the short ribs are fork tender.
- Remove from the oven, discard thyme sprigs, and skim off any excess fat. Serve the Guinness Braised Short Ribs over mashed potatoes, pour a little bit of the sauce on top and garnish with freshly chopped parsley.
Notes
- For the best sear, pat the short ribs dry before seasoning them.
- After seasoning, let the short ribs rest at room temperature for about 30 minutes so the flavors have time to infuse the meat.
- Freeze your leftover tomato paste to use in all kinds of recipes.
- Reserve the braising liquid to use as a sauce or as a gravy base.
- To Store: Place cooled leftovers in an airtight container and keep in the fridge for 3 to 4 days.
- To Freeze: Store in a freezer-safe bag or container and freeze for up to 3 months.
- To Reheat: Warm the leftovers in the oven or on the stovetop until heated through.
Nutrition
Serving: 1/4, Calories: 396kcal, Carbohydrates: 21g, Protein: 40g, Fat: 16g, Cholesterol: 136mg, Sodium: 553mg, Potassium: 1285mg, Fiber: 3g, Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
I would like to try this braised rib dinner recipe in a slow cooker. I love using the slow cooker for roasts and stews. Would you do anything different in prepping? Thank you for all the recipes!
Yes, you can. Steps 3, 4, and 5 should be completed in a skillet on the stove. Then, transfer everything to the slow cooker and continue with the remaining instructions. Cook on high for 5 hours or on low for 6 to 9 hours.
Where is the classic recipe?
it’s on the recipe card below the post.
No step for returning ribs to pot?
Thanks for pointing it out. We just fixed it on the recipe card. Thanks again!