Guinness Braised Short Ribs

No ratings yet

Fall-apart tender Guinness braised short ribs slow cooked with vegetables, herbs and rich gravy. A comforting beef short ribs recipe made with Guinness for deep, savory flavor.

Prep Time30

Cook Time2

Total Time2 30

Course: Main

Cuisine: Irish

Keyword: Guinness Braised Short Ribs

Servings:

Calories: 603kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

3 pounds ( about 1.4kg) beef short ribs on the bone
1 tsp salt flakes
1 tsp freshly cracked black pepper
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig rosemary or sage
2 tbsp olive oil
1 large onion finely diced
2 stalks celery finely diced
2 large carrots finely diced
3 cloves garlic sliced or chopped
1 tsp sweet paprika
1 tsp mustard powder
1 tsp garlic powder
½ tsp salt
1 cup (100g) wild mushrooms sliced if large
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp brown sugar
2 cup (500ml) beef stock or beef broth
2 cups (500ml) Guinness stout
1 tbsp cornstarch (cornflour) diluted in 4 tbsp cold water
3 tbsp flat leaf parsley chopped
salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). Pat the ribs dry using paper towels and season generously with salt and pepper then rest for 30 minutes to bring to room temperature.
3 pounds ( about 1.4kg) beef short ribs, 1 tsp salt flakes, 1 tsp freshly cracked black pepper
Place on a rack over a roasting pan and sear in the oven for 15-20 minutes, turning over halfway.
Remove from the oven and set aside. Turn the temperature down to 320°F (160°C). Tie sprigs of fresh thyme, parsley and sage or rosemary together with two large bay leaves.
2 bay leaves, 2 sprigs fresh thyme, 2 sprigs fresh parsley, 1 sprig rosemary or sage
Heat olive oil in a Dutch oven and sauté the onion, celery and carrots until softened, about 5-8 minutes.
2 tbsp olive oil, 1 large onion, 2 stalks celery, 2 large carrots
Add the sliced garlic, salt, paprika, mustard and garlic powder and stir until garlic is fragrant.
3 cloves garlic, 1 tsp sweet paprika, 1 tsp mustard powder, 1 tsp garlic powder
Stir in the mushrooms and cook for a couple of minutes. Add the tomato paste, Worcestershire sauce and sugar and stir well.
1 cup (100g) wild mushrooms, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 2 tsp brown sugar, ½ tsp salt
Pour in the beef broth or stock and Guinness and bring to a simmer. Place the ribs and herb bundle in the pot and submerge in the braising liquid.
2 cup (500ml) beef stock , 2 cups (500ml) Guinness stout
Cover tightly with the lid and transfer to the oven. Cook for 90 minutes – 2 hours, or until the meat is very tender and falling off the bone. You can cook for up to three hours if needed.
Discard the herbs. Stir the cornstarch slurry into the pot and simmer for a couple of minutes until the gravy thickens and becomes glossy.
1 tbsp cornstarch (cornflour)
Taste and add salt and pepper if needed. Garnish with plenty of chopped fresh parsley and serve over mashed potatoes or colcannon.
salt and pepper, 3 tbsp flat leaf parsley

Notes

You can sear the ribs in a pan over high heat – but you will need to do so in batches which is time consuming. The oven method is much more efficient and hands off! Browning the ribs well is the key to truly rich, deep beefy flavor!
You can remove the ribs from the sauce before thickening the gravy. Take the meat off the bones before adding back in to the stew, discarding any fatty bits if you like.
Slow Cooker Guinness Ribs: Transfer everything to your crockpot after searing the ribs and cooking the veggies and cook on the LOW setting for 8 hours or until the beef is fork-tender. Stir in the cornstarch at the end and simmer on the HIGH setting with the lid off to thicken the sauce.
Store leftovers in an airtight container in the refrigerator for up to 4 days (this is your chance to also skim any fat from the sauce as it will solidify when chilled).

Nutrition