These Guinness-Braised Beef Short Ribs are fall-apart tender, deeply savory, and slow-cooked in gravy that’s crazy good. Forget red wine braised ribs, these are my new favorites, and after one bite, I’m sure you’ll agree. So easy, so meaty, and so gosh darn good, nobody will believe how simple this dish is!
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This is the recipe you make when you want something slow-simmered and soul-warming. The meat practically melts, the sauce turns bold and silky, and every spoonful tastes like it was cooked all day. Perfect for Sunday dinners, St. Patrick’s Day, holidays, or anytime you want to serve something unforgettable.
The best part? Most of the work happens in one pot. Once it’s in the oven, it does the heavy lifting while you relax.
Ingredients
- English-cut beef short ribs – Pat them very dry with paper towels. Wet ribs won’t brown properly and won’t develop deep flavor.
- Kosher salt
- Freshly cracked black pepper – Freshly cracked black pepper has the best flavor.
- Cooking oil – Use a high-heat oil like avocado, vegetable, or canola. Olive oil can smoke at high heat.
- Tart apples – You can use any kind of apple that’s not too sweet. I used gala apples.
- Leeks – Leeks give a softer, sweeter onion flavor that won’t overpower the sauce.
- Garlic cloves – Fresh garlic only. Just smash the cloves and peel them.
- All-purpose flour – Thickens the braising liquid. Don’t skip it or the sauce will be too thin.
- Low-sodium beef broth – Low-sodium broth gives you more control over the final salt level.
- Guinness – Guinness adds a deep, malty flavor. Don’t substitute with light beer—it won’t give the same richness.
- Brewed coffee – Regular brewed coffee works. The bitterness balances the sweetness from the apples.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Fresh thyme sprigs – Fresh thyme only. Dried thyme works, but use half the amount.
- Fresh rosemary sprig
- Bay leaves – Dried bay leaves work best. Remove them before serving—they’re not edible.
- Fresh parsley – Optional, for serving.
How to Make Guinness-Braised Beef Short Ribs
Scroll down for the full recipe card with exact measurements and printable instructions.
Season the short ribs generously on all sides with kosher salt and black pepper. Let them sit at room temperature for about 20 minutes while you prep the vegetables. This helps them cook more evenly.
Heat 1 tablespoon of oil in a large enameled Dutch oven over medium-high heat. A heavy Dutch oven holds heat evenly and builds better browning. When the oil shimmers, add half of the ribs.
Sear the ribs using long-handled tongs, turning every few minutes until deeply browned on all sides. Do not rush this step. Good browning equals good flavor. Transfer to a rimmed baking sheet and repeat with the remaining oil and ribs.
Carefully drain off excess fat, leaving about 2 tablespoons in the pot. Add the apples, leeks, and garlic. Stir using a wooden spoon, scraping up the browned bits as the vegetables cook. Sauté for 5 to 7 minutes until softened and lightly golden.
Sprinkle the flour over the vegetables and stir constantly for about 1 minute using a silicone spatula. This creates a light roux and prevents lumps later.
Slowly pour in the beef broth, Guinness, and coffee, whisking as you go with a flat whisk to keep the sauce smooth. Add the Dijon, thyme, and bay leaves. Bring to a boil, scraping the bottom thoroughly.
Return the ribs to the pot, nestling them into the liquid. The meat should be mostly submerged. Cover tightly with the lid and transfer to a 325°F oven. Braise for about 2 ½ hours, until the meat is fork-tender and pulling away from the bone. Turn the ribs over about halfway through the cooking time. Remove from the oven and let the ribs rest in the liquid for 1 hour. This allows the flavors to deepen and the meat to relax.
Using a slotted spoon, transfer the ribs to a platter and tent loosely with foil. Strain the braising liquid through a fine-mesh strainer into a heat-safe bowl. Press gently on the solids to extract flavor, then discard.
Skim excess fat from the surface using a fat separator, or refrigerate overnight and remove the solidified fat.
Return the strained liquid to the pot and simmer over medium heat until reduced by about one-quarter and slightly thickened. Add the ribs back to the sauce and warm gently for 10 to 15 minutes. Finish with chopped parsley and serve hot.
Chef Jenn’s Tips
- Look for meaty short ribs and trim away excess fat but don’t remove all of it.
- Sear in batches. Crowding prevents proper browning.
- A fat separator makes cleanup much easier.
- Letting the ribs rest in the sauce improves flavor.
Serving Suggestions
Serve these short ribs over creamy mashed potatoes with cream cheese, buttered egg noodles, or soft polenta. Add roasted carrots, green beans, or a simple salad on the side to balance the richness. For a traditional Irish meal, pair your short ribs with Colcannon.
Storage
Store leftover short ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in a covered dish at 325°F until warmed through.
Guinness-Braised Beef Short Ribs
Ingredients
- 4 to 5 pounds beef short ribs patted dry
- Kosher salt
- black pepper
- 2 tablespoons oil
- 2 apples cored and cut into 1/2-inch pieces
- 2 leeks white and light green parts only, thinly sliced
- 4 garlic cloves smashed
- 3 tablespoons flour
- 1 quart chicken broth
- 1 can Guinness
- 1 cup coffee
- 2 tablespoons Dijon mustard
- 6 sprigs fresh thyme
- sprig fresh rosemary
- 2 bay leaves
- parsley for serving
Instructions
- Preheat the oven to 325°F. Season the short ribs generously on all sides with kosher salt and black pepper.
- Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Brown half of the ribs until deeply caramelized, then transfer to a plate. Repeat with the remaining oil and ribs.
- Drain off all but about 2 tablespoons of fat. Add the apples, leeks, and garlic with a pinch of salt and pepper. Cook until softened and lightly golden.
- Stir in the flour and cook for 1 minute, stirring constantly, until the raw flour smell disappears.
- Add the beef stock, Guinness, coffee, Dijon, thyme, and bay leaves. Bring to a boil, scraping up any browned bits.
- Return the ribs to the pot, cover, and transfer to the oven. Braise for about 2½ hours, until very tender. Flip the ribs over about halfway through the cooking time.
- Let the ribs rest in the braising liquid for about 1 hour at room temperature.
- Transfer the ribs to a platter and tent with foil. Strain the liquid through a fine-mesh sieve and skim excess fat or refrigerate overnight and remove the solid fat before reheating.
- Return the liquid to the pot and simmer until reduced by about one-quarter and slightly thickened. Season to taste.
- Add the ribs back to the sauce and warm gently. Garnish with parsley and serve.
Video
Notes
Chef Jenn’s Tips
- Look for meaty short ribs and trim away excess fat, but don’t remove all of it.
- Sear in batches. Crowding prevents proper browning.
- Letting the ribs rest in the sauce improves flavor and they taste even better the next day.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.