There's something about the combination of tender beef and rich stout that feels like a warm hug on a chilly evening. These Guinness Stout Braised Beef Short Ribs are everything you crave: deeply savory, fall-off-the-bone tender, and saturated with bold, malty flavor. If you've ever wondered how to cook beef short ribs so they come out fork-tender and bursting with flavor, this is the short ribs recipe you'll want to keep on repeat. Whether you're a fan of a classic bone in short ribs recipe or prefer a boneless short ribs recipe for easier eating, this dish delivers soul-satisfying comfort every time.

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Guinness Stout Braised Beef Short Ribs

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Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American, Irish

Servings 6

Equipment

Dutch oven Ideal for searing and braising; if you don't have one, a heavy-bottomed oven-safe pot will work.
Tongs For easy flipping of the ribs during searing.
Chef’s Knife For prepping the veggies.
Cutting board Preferably a large, sturdy one.
Measuring cups and spoons Precision matters, especially with liquids and seasoning.
Crockpot If you want to turn this into a crockpot beef short ribs or short rib stew slow cooker version.
Oven For baking the ribs if you prefer a baked beef short ribs style.

Ingredients

4 pounds bone-in beef short ribs you can substitute with boneless beef short ribs if preferred
2 tablespoons vegetable oil
Salt and black pepper to taste
1 large onion diced
3 cloves garlic minced
2 carrots peeled and chopped
2 stalks celery chopped
2 tablespoons tomato paste
2 cups Guinness Stout or any stout beer
2 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar optional, to balance the stout's bitterness

Instructions

Prep the Short Ribs

Pat your beef short ribs dry with paper towels. This is a crucial step because moisture prevents a good sear. Season generously with salt and pepper.

Sear the Short Ribs

Heat vegetable oil in a Dutch oven over medium-high heat. Sear the ribs in batches, about 2-3 minutes per side, until they develop a rich brown crust. Don't rush this step; it's where the deep flavor starts.

Saute the Aromatics

Remove the ribs and set aside. In the same pot, add the onions, carrots, and celery. Saute until softened, about 5-7 minutes. Add the garlic and tomato paste, stirring until fragrant.

Deglaze with Guinness

Pour in the Guinness Stout, scraping the bottom of the pot to release all those flavorful brown bits. Let it simmer for about 5 minutes.

Build the Braise

Add the beef broth, Worcestershire sauce, rosemary, thyme, bay leaves, and brown sugar. Stir to combine. Return the short ribs to the pot, nestling them into the liquid.

Braise

Cover the Dutch oven and transfer to a preheated oven at 325°F. Braise for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.

Serve

Remove the herbs and bay leaves. Serve the short ribs over creamy mashed potatoes, polenta, or buttered egg noodles, spooning plenty of the braising sauce on top.

Pairings in Detail

Guinness Stout Braised Beef Short Ribs practically beg for cozy, comforting sides. Creamy mashed potatoes are a classic choice, soaking up every drop of the rich sauce. If you prefer a slightly lighter option, try them over buttered egg noodles or a soft polenta. For a fresh contrast, serve with roasted Brussels sprouts or a simple arugula salad with lemon vinaigrette.

Wine lovers might be surprised, but a bold red wine like a Cabernet Sauvignon pairs well, cutting through the richness. Of course, a cold pint of Guinness or another stout is a natural and satisfying match.

FAQs

1. What kind of ribs should I use?

For this recipe, bone-in beef short ribs provide maximum flavor and tenderness. If you're looking for a boneless short ribs recipe, you can easily adapt this one by reducing the cook time slightly, as boneless beef short ribs tend to cook faster.

2. Can I make this in a crockpot?

Absolutely! To turn this into a crockpot beef short ribs or short rib stew slow cooker dish, sear the ribs and saute the veggies as directed, then transfer everything to a crockpot. Cook on low for 8 hours or on high for about 4-5 hours.

3. How do I make baked beef short ribs?

If you want a baked short ribs recipe ovens version, follow the instructions up to the braising stage, then bake covered at 325°F until tender. The beef short ribs oven method produces equally juicy and flavorful results.

4. Can I use pork short ribs instead?

While this dish is traditionally made with beef, you could experiment with a pork short ribs recipe. Keep in mind that pork will cook a bit faster and may result in a lighter flavor profile.

5. What is the best way to cook beef short ribs?

The best way to cook beef short ribs is low and slow. Whether you're using a Dutch oven, a slow cooker, or baking them, slow cooking allows the collagen in the ribs to break down, making them incredibly tender.

6. Can I use flanken short ribs?

If you're looking for a flanken short ribs recipe, this one might not be the perfect fit. Flanken ribs are thinner and would cook much faster. They're better suited to grilling or quick braises.

7. Can I freeze leftovers?

Yes! These short ribs freeze beautifully. Let them cool completely, then transfer to an airtight container. They'll keep for up to 3 months. Reheat gently on the stove or in the oven.

8. Is there a difference between baked beef short ribs and braised?

Baked beef short ribs usually refer to ribs cooked uncovered, while braising means slow-cooking them in a liquid with a lid on. Both methods are delicious; it just depends on the texture and flavor you're after.

9. What are some other short rib recipes I should try?

Short rib recipes are so versatile! Besides this stout-braised version, you can try Korean-style flanken ribs, a red wine braised short ribs recipe, or a hearty short rib stew slow cooker meal for busy days.

Guinness Stout Braised Beef Short Ribs: A Comfort Food Classic