Guinness Braised Short Ribs - Chef Fun Kitchen

Guinness Braised Short Ribs

Those melt-in-your-mouth Guinness Braised brief Ribs are hearty, top notch comforting and noticeably delicious, slowly cooked in stout, beef broth and masses of clean herbs. They in reality are fall-off-the-bone deliciousness!

Guinness Braised Short Ribs

If I had been to choose my preferred form of dish on the subject of wintry weather comfort, these Guinness braised quick ribs is what i'd pass for. For me, these are the epitome of consolation. these soften-in-your-mouth quick ribs served over creamy mashed potatoes; life couldn’t get any better. these ribs are to die for, intense in taste, so meaty and succulent. in case you love beef, you'll love my recipe. We’re speaking pork and beer. I realize it sounds more like man food, but women, forget about approximately salads for a second and make these, you will now not regret it.

I will inform you though that this isn't always a short recipe, braising meat takes a long term, you have to slowly prepare dinner the beef until it falls off the bone. however, it’s nonetheless sincerely clean to prepare, then just place the pot within the oven for 2 half of to three hours and you can move watch a film while looking forward to your ribs.

Guinness Braised Short Ribs


  • 1/2 cup all-purpose flour
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 4 lb beef short ribs
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 1 large carrot chopped
  • 2 stalks celery chopped
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 440 ml Guinness stout (1 can)
  • 2 cups beef broth
  • 1 tbsp liquid smoke I used Mesquite
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tbsp fresh parsley chopped


  1. Preheat oven: Preheat the oven to 375 F degrees.
  2. Prepare short ribs: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
  3. Sear short ribs on all sides: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
  4. Saute veggies: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic. 
  5. Deglaze the pot: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
  6. Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
  7. Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.

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