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A cooked beef short rib with sauce, garnished with fresh greens, served on a white plate.
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Guinness-Braised Beef Short Ribs

Guinness-Braised Beef Short Ribs are fall-apart tender and slow-cooked in a rich, savory stout-based sauce. With deep flavors from Guinness, aromatics, and herbs, this dish delivers restaurant-quality comfort food right at home.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Irish-Inspired
Keyword: beef short ribs recipe, Guinness braised short ribs, slow braised ribs, stout braised beef
Servings: 6 servings
Calories: 519kcal
Author: Chef Jenn

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 - stout
  • 1 cup brewed 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

Serving: 1meaty rib | Calories: 519kcal | Carbohydrates: 19g | Protein: 47g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 130mg | Sodium: 254mg | Potassium: 1087mg | Fiber: 2g | Sugar: 8g | Vitamin A: 581IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 6mg