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!

Course dinner, Main Course

Cuisine Irish, Irish dish

Keyword Braised Short Ribs, Guinness Braised Short Ribs, Short Ribs Recipe

Prep Time 15

Cook Time 3

Total Time 3 13

Servings people

Calories 396kcal

Author Olivia Ribas

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

US Customary - Metric

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.
Bring the mixture to a simmer. Cover the pot with the lid and transfer it 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.

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