Guinness Stout Braised Beef Short Ribs

Prep Time 20

Cook Time 3

Total Time 3 20

Course Main Course

Cuisine American, Irish

Servings 6

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.

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

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.

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.

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.

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.

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.

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.

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.