Guinness Braised Short Ribs

5 from 6 votes

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner, Main Course, St. Patrick's Day

Cuisine: American, Irish

Servings:

Calories: 161kcal

Author: Susan Ensley

Equipment

3.5 quart Le Creuset Braiser

Ingredients

8 Short Ribs
1 tbs Kosher Salt
1 tbs Freshly Ground Black Pepper
2 tbs Canola Oil
1 Medium Onion chopped
2 Carrots peeled and chopped
2 Celery Stalks chopped
6 cloves Garlic minced
3 tbs Tomato Paste
2 c Guinness Extra Stout Beer
2 c Low Sodium Beef Broth
3-4 sprigs Fresh Rosemary
5-6 sprigs Fresh Thyme

Instructions

Preheat the oven to 325°F.
Pat the beef short ribs dry with paper towels. Generously coat all six sides with Kosher salt and freshly ground black pepper. Set aside leftover salt and pepper to season the braising liquid.
Add the canola oil to a 3.5-quart Le Creuset Braiser or Dutch oven and 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 and sear on all six sides for 3-4 minutes per side. Transfer them to the upturned lid for the braiser, then repeat with the rest of the short ribs. Set aside the lid with the seared short ribs while preparing the braising liquid.
Add the chopped onion to the hot braiser and sauté for 3-4 minutes until the onions begin to turn translucent, stirring occasionally.
Then, add the chopped carrots and celery and continue cooking for 5-6 minutes, stirring occasionally.
Next, add the freshly minced garlic and continue cooking for 2-3 minutes, stirring occasionally, until the garlic becomes fragrant.
Add the tomato paste and stir it into the sautéed vegetables until well combined.
Next, pour the Guinness Extra Stout beer into the braiser, stir everything together to deglaze the pan, and bring to a simmer.
Then, add the low-sodium beef broth and allow it to simmer for a few minutes, stirring occasionally.
Next, return the seared short ribs to the braiser, rib side down, ensuring they are well submerged in the liquid.
Then, add the sprigs of fresh rosemary and fresh thyme to the braiser, place the lid on the braiser, and transfer to the 325°F oven. Bake for 2 to 2 ½ hours, or until the meat is falling off the bones.
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.
Yield 4 servings

Nutrition