Guinness Braised Short Ribs

Craving a hearty and flavorful dish that’s perfect for a comforting meal or a St. Patrick’s Day feast? Look no further than Guinness Braised Short Ribs. This classic recipe slow-cooks short ribs in a rich and savory Guinness gravy, resulting in melt-in-your-mouth meat that’s sure to impress.

Guinness, a dark Irish stout, adds a unique depth of flavor to the braising liquid. Its malty notes and subtle bitterness complement the richness of the beef, creating a complex and satisfying flavor profile. With its ease of preparation and explosion of flavor, this dish is sure to become a new favorite in your kitchen.

Jump to:

• Why You’ll Want to Make Guinness Braised Short Ribs
• Ingredients – Here’s What You’ll Need to Make Guinness Braised Short Ribs
• Steps to Make Guinness Braised Short Ribs
• Frequently Asked Questions
• Recipe Tips and Tricks
• Recipe

Why You’ll Want to Make Guinness Braised Short Ribs

• Incredible Flavor Depth: Guinness Extra Stout isn’t just for drinking! When used for braising, it infuses the short ribs with a complex depth of flavor. Roasted barley notes from Guinness mingle with fresh herbs and savory aromatics, creating a truly unforgettable taste.

• Fall-Apart Tenderness: Braising is a slow-cooking method that transforms tough cuts of meat like short ribs into melt-in-your-mouth masterpieces. Imagine tender, juicy beef that practically falls off the bone with a touch of your fork.

• Surprisingly Easy: Don’t be intimidated by the impressive results! Guinness Braised Short Ribs are actually quite simple to make. This recipe requires minimal prep work and relies on slow braising, allowing you to set it and forget it while the oven works its magic.

• Guaranteed Crowd-Pleaser: These short ribs are guaranteed to impress anyone who tries them. The combination of melt-in-your-mouth texture and rich, flavorful sauce makes them a perfect dish for St. Patrick’s Day potlucks, dinner parties, or a romantic meal at home.

Ingredients – Here’s What You’ll Need to Make Guinness Braised Short Ribs

• Guinness Extra Stout Beer: Its higher roasted barley content translates to more intense coffee, chocolate, and caramel notes, creating a richer and bolder flavor profile that infuses the natural flavor of the beef by adding additional depth and elevating the overall taste profile, resulting in a more robust and satisfying braised short rib experience.

• Beef Short Ribs: Beef short ribs are well-marbled with fat that infuses the meat with incredible flavor and moisture during cooking. Short ribs offer exceptional flavor and melt-in-your-mouth tenderness, making them perfect for slow-cooking methods like braising.

• Low Sodium Beef Broth: Allows the focus to be on the natural flavors of the other ingredients in this dish. Fresh herbs, vegetables, and high-quality beef shine through, creating a well-rounded and delightful dish.

• Mirepoix: This French term refers to a combination of diced onions, carrots, and celery slowly cooked to build a base of rich, aromatic flavor in the braising liquid, which becomes the backbone of the rich Guinness gravy.

• Garlic Cloves: When freshly minced and added to the braising liquid, garlic releases its volatile compounds, adding a pungent bite and a lingering sweetness to the dish while filling the kitchen with an irresistible aroma.

• Fresh Rosemary and Thyme: Play a crucial role in elevating this dish to a whole new level. These fragrant herbs are the perfect partners, offering distinct yet complementary notes that enhance the overall experience.

• Tomato Paste: Adds a layer of savory sweetness that beautifully complements the rich, roasted notes of Guinness. It cuts through the potential bitterness of the stout, creating a more balanced and nuanced flavor.

• Canola Oil: Searing short ribs requires high heat, and canola oil can handle the searing without burning the short ribs. This ensures a beautiful brown crust without unwanted flavors.

• Kosher Salt and Freshly Ground Black Pepper: By coating your short ribs with Kosher salt and freshly ground black pepper before searing, you’ll unlock a world of flavor. Kosher salt draws out the natural moisture from the surface of the meat, while freshly ground black pepper complements the richness of the Guinness and the short ribs, adding a touch of balance and depth.

Steps to Make Guinness Braised Short Ribs

1. Start by preheating the oven to 325°F. Then, pat the beef shorts ribs dry with paper towels and generously coat all six sides with Kosher salt and freshly ground black pepper. Set aside any leftover salt and pepper to use in seasoning the braising liquid later.

2. Then, add the canola oil to a 3.5 quart Le Creuset Braiser, or Dutch oven, set over medium-high heat. Allow the oil to get hot for a few minutes, then add half of the well-seasoned beef short ribs.

2. Sear half the short ribs on all six sides for 3-4 minutes per side.

3. Once you’ve seared half the short ribs, transfer them to the upturned lid for the braiser. There’s no need to dirty a plate for this since the lid will be getting dirty during the braising in the oven. Then, repeat with the rest of the short ribs. Set aside the lid with the seared short ribs while preparing the braising liquid.

4. Add chopped onion to the hot braiser and sauté for 3-4 minutes until the onions begin to turn translucent, stirring occasionally.

5. Next, add the chopped carrots and celery and continue cooking for 5-6 minutes, stirring occasionally.

6. After that, add the freshly minced garlic and continue cooking for 2-3 minutes, stirring occasionally, until the garlic becomes fragrant.

7. Then, add the tomato paste and stir it into the sautéed vegetables until everything is well combined.

8. Next, pour the Guinness Extra Stout beer into the braiser. Stir everything together to deglaze the pan, and bring the liquid to a simmer.

9. Then, add the low-sodium beef broth and allow it to come to a simmer for a few minutes, stirring occasionally. Taste the braising liquid and add a little more salt and pepper to taste.

10. Next, return the seared short ribs to the braiser, rib side down, making sure they are well submerged in the liquid.

11. Add the sprigs of fresh rosemary and fresh thyme to the braiser. Place the lid on the braiser, and transfer it to the 325°F oven. Bake for 2 to 2 ½ hours or until the meat falls off the bones.

12. Remove the rosemary and thyme from the pot. Then garnish with some freshly minced parsley and fresh sprigs of rosemary. Serve hot over my Guinness and Kerrygold Irish Mac & Cheese and a side of Irish Guinness Brown Soda Bread.

So ditch the takeout menus and get ready to tantalize your taste buds with this melt-in-your-mouth Guinness Braised Short Ribs recipe. With its ease of preparation and explosion of flavor, this dish is sure to become a new favorite in your kitchen. Don’t wait, try it tonight!

Frequently Asked Questions

Recipe Tips and Tricks

• Pat it Dry: Before searing, thoroughly pat the short ribs dry with paper towels. Excess moisture hinders a beautiful brown crust, the foundation of rich flavor.

• High Heat, Short Sear: Sear the short ribs in batches over high heat. Don’t overcrowd the pan – overcrowding the pan steams the meat instead of searing it. Aim for a deep golden brown crust on all sides, not just a quick sear.

• Use the lid: There’s no need to dirty a plate when you’re searing the short ribs, simply turn the lid upside-down and place the seared ribs inside it while you’re preparing the braising liquid.

• Submerged in Flavor: Ensure the short ribs are mostly submerged in the braising liquid. This ensures even cooking and prevents drying out. If needed, add a little more beef broth or Guinness.

• Low and Slow: Resist the urge to peek or stir the pot while it’s in the oven. Low and slow braising allows the flavors to meld beautifully and the collagen in the meat to break down, resulting in melt-in-your-mouth tenderness.

• Leftover Love: Shred leftover short ribs and use them in tacos, quesadillas, or even potpies for creative and delicious meals beyond the initial braise.

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