Description
This Guinness Braised Short Ribs recipe offers tender, fall-off-the-bone beef ribs simmered slowly in a rich, flavorful mixture of Guinness stout, beef stock, and a unique blend of spices. Perfect for a comforting feast, this dish brings deep, hearty flavors ideal for a cozy meal.
Ingredients
Scale
Beef and Seasoning
- 4 pounds Bone-in Beef Chuck Short Ribs (Boneless ribs can be used as a substitute)
- 2 tablespoons Olive Oil (Ideal for searing)
- 2 tablespoons Brown Sugar
- 1 tablespoon Ground Coffee (Optional)
- 1 tablespoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper (Adjust to taste)
- 1 teaspoon Salt
Vegetables and Aromatics
- 1 large Diced Onion
- 4 cloves Minced Garlic
- 2 stalks Diced Celery
- 2 medium Diced Carrots
- 2 medium Diced Parsnips
- 1 tablespoon Fresh Grated Ginger
- 2 tablespoons Tomato Paste
Liquids and Herbs
- 1 bottle Guinness Stout (Can be substituted with dry red wine)
- 2 cups Beef Stock
- 2 leaves Bay Leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the short ribs evenly.
- Prepare Seasoning Blend: Combine brown sugar, ground coffee (if using), paprika, cumin, black pepper, and salt in a small bowl. Rub this mixture generously over all sides of the short ribs to infuse flavor.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned, developing a flavorful crust.
- Sauté Aromatics: Add remaining olive oil to the pot. Toss in diced onion, garlic, carrots, parsnips, celery, and grated ginger. Cook for 4-5 minutes until the vegetables soften and become fragrant.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook for 1-2 minutes to deepen flavor. Pour in the Guinness stout and beef stock, scraping the bottom of the pot to loosen any browned bits.
- Braise the Short Ribs: Return the seared short ribs to the pot, add bay leaves, and cover tightly. Place the Dutch oven in the preheated oven and braise for 2 hours until the meat is tender and falling off the bone.
- Serve: Remove bay leaves, and serve the short ribs over creamy mashed potatoes. Spoon the rich braising liquid over the meat for a complete comforting meal.
Notes
- If you prefer a non-alcoholic option, substitute Guinness stout with a dry red wine or extra beef stock.
- Ground coffee is optional but adds a subtle depth and earthiness to the dish.
- For boneless ribs, reduce searing time slightly as they cook faster.
- This dish pairs beautifully with creamy mashed potatoes or buttered noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.
