Easy Guinness Braised Short Ribs Recipe

Okay, people, gather ’round! Let me tell you about my Easy Guinness Braised Short Ribs Recipe — it’s basically fall-off-the-bone tender beef, simmered in this rich, dark Guinness broth that’s seriously addictive. This isn’t just food, it’s an experience. It’s the kind of meal that makes you wanna curl up on the couch with a blanket and a good movie. Trust me, you NEED this in your life. It’s cozy, it’s comforting, and it’s way easier to make than you’d think!
Easy Guinness Braised Short Ribs Recipe

Okay, so, story time! My husband, bless his heart, is a meat-and-potatoes kind of guy. Getting him excited about anything slightly fancy is a challenge. But the first time I made these short ribs? Silence. Just pure, blissful silence except for the sound of him devouring every last bite. He actually asked for seconds (and thirds!). Now, it’s a regular request, and the kids are obsessed too! I even caught my youngest trying to sneak a cold short rib out of the fridge for breakfast. No shame in their game, and honestly, no shame in mine either. This recipe is a guaranteed family win!

Why You’ll Love This Easy Guinness Braised Short Ribs Recipe

• Tender AF: Seriously, these ribs are so tender, they practically melt in your mouth. Like butter, but beefier.
• Guinness Magic: The Guinness adds this deep, malty flavor that’s just… chef’s kiss. It’s what makes these ribs special.
• Impress Your Friends (Without Trying Too Hard): This recipe looks and tastes fancy, but it’s actually super easy to throw together. Secret weapon status, ACHIEVED!
• Comfort Food Level: Expert: This is the ultimate comfort food. Perfect for a cold day, a bad day, or any day you just need a hug from your dinner.
• Leftovers (if there are any): They’re even BETTER the next day. Seriously! The flavors just meld together into something incredible.

How to Make It

Alright, let’s do this! First things first, get those short ribs browned. Don’t overcrowd the pan, okay? You want a nice sear, not steamed beef. Trust me on this one. Then, pull ’em out and toss in your onions and garlic. Cook ’em until they’re all soft and sweet-smelling, like they’re confessing all their secrets.

Next, pour in the Guinness – the star of the show! Let it simmer for a bit, scraping up all those browned bits from the bottom of the pot. That’s where all the flavor lives, people!

Now, tuck those short ribs back in, add your beef broth, thyme, and bay leaf. Bring it to a simmer, then pop it in the oven. And then… WAIT. I know, it’s torture, but trust the process. A few hours later, you’ll have the most amazing, melt-in-your-mouth short ribs ever.

Before serving, I like to thicken the sauce a bit. Just pull out the ribs, crank up the heat, and let the sauce reduce until it’s nice and glossy. Don’t forget to fish out the bay leaf! Nobody wants to choke on that. Serve it over mashed potatoes or creamy polenta for the ultimate comfort food experience. Enjoy!

Ingredient Notes

• Short Ribs: Gotta have ’em! Look for the meaty ones with good marbling. The more fat, the more flavor. Don’t skimp!
• Guinness: Okay, this is key. Don’t try to sub it out for some other dark beer. Guinness is what gives it that special something. Plus, you get to drink the rest of the can, win-win!
• Beef Broth: I usually use low-sodium so I can control the salt level. But honestly, sometimes I just use bouillon cubes if that’s all I have. Don’t judge.
• Onions & Garlic: The base of all good things! Don’t skimp on these either. They add so much flavor. I once tried using onion powder because I was lazy, and it was NOT the same.
• Thyme & Bay Leaf: These herbs add a subtle, earthy flavor that complements the beef and Guinness perfectly. Don’t skip them! I sometimes throw in a sprig of rosemary too, just because I like it.

Recipe Steps:

1. Sear short ribs on all sides in a large pot or Dutch oven.
2. Remove short ribs and sauté onions and garlic until softened.
3. Pour in Guinness and scrape up browned bits from the bottom of the pot.
4. Return short ribs to the pot, add beef broth, thyme, and bay leaf.
5. Bring to a simmer, then cover and bake in the oven for 3-3.5 hours.
6. Remove short ribs and discard bay leaf.
7. Reduce sauce on the stovetop until thickened.
8. Serve short ribs with the sauce.

What to Serve It With

Mashed potatoes, creamy polenta, or even just some crusty bread to soak up all that delicious sauce. Roasted root vegetables are also a great side. Or, you know, just eat it straight from the pot with a spoon. I won’t judge.

Tips & Mistakes

• Don’t overcrowd the pan when browning the ribs. Work in batches if you have to.
• Don’t skip the searing step! It adds so much flavor and texture.
• Be patient! The longer the ribs braise, the more tender they’ll be.
• Don’t forget to remove the bay leaf before serving!
• If the sauce is too thin, you can thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). But honestly, just let it reduce on the stovetop – it tastes better that way.

Storage Tips

Okay, so if you actually have leftovers (which is a big “if” in my house), store them in an airtight container in the fridge. They’ll keep for about 3-4 days. And yes, you can totally eat them cold. I may or may not have eaten a cold short rib straight from the fridge for breakfast… Don’t judge me, it was delicious! They are also great reheated, the flavors deepen overnight.

Variations and Substitutions

• No Guinness? Okay, first of all, why not? But if you really can’t find it, you can try using another dark beer like a stout or porter. Just don’t expect it to taste exactly the same.
• No beef broth? Chicken broth will work in a pinch. Just use what you’ve got!
• Add vegetables: Throw in some carrots, celery, and potatoes along with the onions and garlic for a heartier stew. I sometimes add a parsnip if I’m feeling fancy.
• Spice it up: Add a pinch of red pepper flakes for a little heat. Or a dash of your favorite hot sauce.

Frequently Asked Questions

Easy Guinness Braised Short Ribs Recipe

This easy Guinness braised short ribs recipe is a perfect blend of flavors that create a succulent and tender dish.

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Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 lb beef short ribs bone-in
• ▢ 2 tbsp olive oil extra virgin
• ▢ 1 tsp salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 large onion diced
• ▢ 2 cloves garlic minced
• ▢ 2 cups beef stock low sodium
• ▢ 1 cup Guinness beer
• ▢ 2 tbsp tomato paste
• ▢ 1 tsp fresh thyme chopped
• ▢ 2 tbsp all-purpose flour

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides, then remove and set aside.
• In the same pot, add the onion and cook until soft. Add garlic and cook for another minute.
• Stir in the flour and tomato paste, cooking for about 2 minutes. Slowly add the Guinness and beef stock, scraping any browned bits from the bottom of the pot.
• Return the ribs to the pot, add thyme, and bring to a simmer. Cover and transfer to the oven, braising for 2.5 hours or until the meat is tender.

Notes

Serve with mashed potatoes or crusty bread to soak up the rich sauce.