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Guinness-braised Beef Short Ribs

Guinness-braised Beef Short Ribs prepared dish

Meaty beef short ribs are slowly braised with guinness stout, aromatics, tomato paste, and beef stock until deeply browned and fork-tender. The cooking liquid reduces into a glossy, savory sauce perfect for spooning over mashed potatoes, polenta, or roasted root vegetables.

This recipe is british style, dinner, scaled for 6 servings, with 25 min prep and 205 min cook.

Prep: 25 min · Cook: 205 min · Total: 230 min · Serves: 6

Quick cooking notes

  • Core ingredients include yellow onion, black pepper, tomato paste, olive oil.
  • Follow all 16 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 1 large yellow onion (diced)
  • 1 tsp black pepper (freshly ground)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 2 medium carrots (diced)
  • 14.9 oz guinness stout
  • 4 lb bone-in beef short ribs (English-cut, patted dry)
  • 2 leaves bay leaves
  • 2 stalks celery stalks (diced)
  • 4 cloves garlic (minced)
  • 3 tbsp all-purpose flour
  • 1 tbsp worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 cups low-sodium beef stock
  • 2 tbsp fresh parsley (chopped)

Instructions

  1. Preheat the oven to 325°F (163°C) with a rack in the lower-middle position, and set a 6-quart Dutch oven or heavy oven-safe pot on the stovetop.
  2. Place the 4 lb bone-in beef short ribs on a rimmed baking sheet, keep them separate from ready-to-eat foods, pat them dry with paper towels, and season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper; wash your hands, cutting board, and any surfaces that touched the raw beef before continuing.
  3. Sprinkle 3 tbsp all-purpose flour over the seasoned short ribs and turn them with tongs until lightly coated on all sides; the flour should form a thin, even layer rather than a thick crust.
  4. Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until the oil shimmers, about 2 minutes.
  5. Add half of the short ribs to the Dutch oven in a single layer and sear without moving until the first side is deeply browned, 3-4 minutes; turn with tongs and brown the remaining sides for 8-10 minutes total, then transfer the ribs to a clean plate.
  6. Repeat with the remaining short ribs over medium-high heat for 8-10 minutes total, adjusting the heat to medium if the browned bits on the bottom of the pot begin to darken too quickly; transfer the ribs to the same clean plate.
  7. Reduce the heat to medium, add the diced yellow onion, diced carrots, and diced celery stalks to the Dutch oven, and cook with a wooden spoon, scraping the bottom often, until the vegetables soften and the onion is translucent, 6-8 minutes.
  8. Add the 4 minced garlic cloves and 2 tbsp tomato paste to the vegetables and cook over medium heat, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly, about 1 minute.
  9. Pour in the 14.9 oz Guinness stout and scrape the bottom of the Dutch oven with the wooden spoon until the browned bits dissolve into the liquid; simmer over medium-high heat until the stout is reduced by about one-third and smells malty rather than sharp, 6-8 minutes.
  10. Stir in 2 cups low-sodium beef stock and 1 tbsp Worcestershire sauce, then add the 4 fresh thyme sprigs and 2 bay leaves; bring the liquid to a gentle simmer over medium-high heat, about 3 minutes.
  11. Return the browned short ribs and any juices on the plate to the Dutch oven, arranging the ribs bone-side down so they are mostly submerged but not completely covered; cover the pot with a tight-fitting lid.
  12. Transfer the covered Dutch oven to the 325°F oven and braise until the beef is fork-tender and an instant-read thermometer inserted into the thickest meaty portion reads at least 160°F (71°C), preferably 195-205°F (91-96°C) for shreddable tenderness, 2 hours 30 minutes to 3 hours.
  13. Carefully remove the Dutch oven from the oven, uncover it away from your face, and let the short ribs rest in the hot braising liquid for 10 minutes so the meat settles and stays moist.
  14. Use tongs to transfer the short ribs to a warm platter, then discard the thyme sprigs and bay leaves from the pot; skim excess fat from the surface of the sauce with a wide spoon.
  15. Set the Dutch oven over medium-high heat and simmer the sauce, stirring occasionally, until it thickens enough to lightly coat the back of a spoon, 8-12 minutes.
  16. Taste the sauce and adjust seasoning only if needed, then spoon the reduced Guinness sauce and vegetables over the short ribs and garnish with 2 tbsp chopped fresh parsley before serving hot.

Nutrition (per serving)

  • Calories: 681
  • Protein: 48 g
  • Fat: 43 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 1085 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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