Cooking, Baking & Cocktail Shaking

Guinness Braised Short Ribs

Nothing quite compares to meat that has been cooking for hours, and these Guinness Braised Short Ribs are no different. They’re fall-off-the-bone good!

Is anyone else still in holiday mode? My Christmas decorations still deck the halls in my house. Call me lazy, but I have no desire to take them down. I don’t particularly feel like looking at them anymore; I just don’t feel like taking them down, packing them back in their corresponding boxes, and making several trips to the attic to put them in their rightful place. It just seems like a lot of work. Eh, I’ll get to it sooner or later. Wanna know a secret? I have an aluminum pumpkin adorned in the flower garden out front and a Christmas wreath hanging on the front door.  My house looks a bit confused. I’m sure my neighbors are wondering what the heck is wrong with me. I ran out of time, people. Time just wasn’t on my side this holiday season and I wasn’t able to get it all together. Oh well, next year will be my chance at redemption.

This week the #SundaySupper team is tackling recipes on our bucket list. I have recipes saved, dog-earred, tagged, clipped, and pinned that I’ve been wanting to try for years; recipes that have been stored away and forgotten about. Today I get too cross one of them off of my very long list.

I’ve been wanting to try short ribs ever since I watched Giada De Laurentis make them on her show Every Day Italian. Fall of the bone, tender beef short ribs. Succulent, meaty beef in a reduced sauce swirling with layers of flavor; flavors so deep you get lost in their tangled love affair. These Guinness braised short ribs are just that. They melt in your mouth and the flavors are deep.

Surprisingly, these Guinness Braised Short Ribs are easy to make. They may take 3 hours to cook once you put the pot in the oven, but they’re extremely easy to prepare. While the ribs are cooking, you get to do whatever it is you like. I’m going to try to build up the energy to take down my Christmas tree.

I decided to braise my short ribs in Guinness beer because squirrel hates wine and refuses to eat anything cooked in it. I tried sneaking it into a dish once, but it didn’t go over well. The man has exceptional taste buds. The chocolatey Guinness beer created a luscious sauce rich in flavor.

Squirrel was extremely excited about these short ribs; so excited that he hovered by the oven while the short ribs were braising. Every time I opened the lid to turn the ribs he’d peek in, anxiously waiting for me to give him permission to taste.

I chose a dark beer for this dish, but you could easily trade it out for a lager or red wine; although, the sauce that the Guinness created was full-flavored and delicious.

I served the short ribs over egg noodles, but they’re also good over garlic mashed potatoes or a parsnip puree.

These ribs are fall of the bone tender. You don’t even need a knife; they just flake apart. You haven’t even heard the best part- they melt in your mouth!


Guinness Braised Short Ribs

Yield: 4 servings

Total Time: 4 hours

Prep Time: 1 hour

Cook Time: 3 hours


  • 8 beef short ribs
  • 2 tablespoons olive oil
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 onion, chopped
  • 4 garlic cloves, roughly chopped
  • 1/2 teaspoon red pepper flakes
  • 22 ounces Guinness
  • 1 (14.5-ounce) can beef broth
  • 1 cup water
  • 1 (8-ounce) can tomato paste
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 bay leaves
  • 1 sprig rosemary
  • Salt & pepper


  1. Preheat the oven to 350 degrees F.
  2. Season the ribs generously with kosher salt and pepper.
  3. Coat a large dutch oven with olive oil and bring to a high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned my short ribs in two batches).
  4. While the short ribs are browning, puree the carrots, celery, onion, and garlic in a food processor until it resembles a coarse paste. When the short ribs are brown on each side, remove from the pan. Add the vegetable puree, crushed red pepper, and a generous pinch of salt. Brown for 4-6 minutes. Add the tomato paste and brown for another 4 minutes, stirring occasionally. Add the Guinness, beef broth, crushed tomatoes, water, generous pinch of kosher salt and pepper, and bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Reduce by half, about 25-30 minutes.
  5. Add the short ribs back to the pan and add the rosemary sprig. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth or water if needed. Remove the lid during the last 30 minutes of the cooking to allow the meat and sauce to brown. Serve with the braising liquid.
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73 Responses to “Guinness Braised Short Ribs”

  1. #
    Brianne @ Cupcakes & Kale Chips — January 6, 2013 at 6:47 am

    I’ve made short ribs a couple times, and they are amazing. Now you are making me want to dig out that recipe for Korean crock pot short ribs. Hmm, wonder where that is.


  2. #
    [email protected] & Trinkets — January 6, 2013 at 8:53 am

    Yum. I’m not usually a red meat eater, but these might just be enough to convert me. They sound fantastic!


  3. #
    Susan — January 6, 2013 at 9:28 am

    Uh yeah, our Christmas tree is still up too! We were going to take it down this weekend but hubs got sick. Oh well! I like the lights. :-)

    Your short ribs looks fantastic! Where’s mine? Give me short ribs and beer and I’m a happy gal.


  4. #
    Katie — January 6, 2013 at 10:04 am

    Holy mackeral – this meal looks absolutely amazing! I have never made short ribs before, but this has me wanting to!


  5. #
    Paula @ Vintage Kitchen — January 6, 2013 at 10:58 am

    Braising meat is probably my favorite technique. The result is so incredible. I could happily go over and have these ribs with you, just amazing!


  6. #
    Jen @JuanitasCocina — January 6, 2013 at 11:31 am

    Short ribs is one of our favorite meals! Yours came out gorgeous Jennie!


  7. #
    Nicole @ The Daily Dish — January 6, 2013 at 11:39 am

    Simply fabulous! I love that you served them over pasta.
    I need to learn to braise meat Yum!


  8. #
    Chris Baccus — January 6, 2013 at 11:58 am

    Love short ribs and when done right yes they do fall off the bone. Nicely done.


  9. #
    Anna @ Crunchy Creamy Sweet — January 6, 2013 at 12:16 pm

    WOW! This looks amazing, Jennie! I never thought about braising meat in Guinness but I want to try this!


  10. #
    Samantha @ FerraroKitchen — January 6, 2013 at 12:33 pm

    Uhhh so I kinda love shortribs….on my list asap! ;)


  11. #
    Stefanie @ Sarcastic Cooking — January 6, 2013 at 12:51 pm

    What up twin? Short ribs are on my bucket list too!!! These short ribs look so cozy! I love a good meal that you can just toss into the oven and forget about for a while. I went to this super fancy restaurant where they give you way too small portions a few years ago. I ate one braised short rib on top of a vegetable puree. It was so good. I was looking for something to sop up the extra sauce left over. You have inspired me. I have to make short ribs in 2013!


  12. #
    Renee — January 6, 2013 at 1:01 pm

    Believe it or not, I’ve also had short ribs on my to-cook list ever since I saw Giada make them on TV. I was waiting to get a dutch oven which I finally did this past year. Why I haven’t made them yet is still a mystery. Your version with the beer sounds wonderful. I made a beef stew with beer last year and really enjoyed the flavor.


  13. #
    Wendy (The Weekend Gourmet) — January 6, 2013 at 1:01 pm

    Short ribs are actually on my bucket list for this Winter too…yours look fabulous! As in…I want to jump into screen and swipe a taste!!!


  14. #
    DB-The Foodie Stuntman — January 6, 2013 at 1:04 pm

    I really like the fact that you’ve reduced the braising fluid before adding back the ribs to concentrate the flavor. These look delectable.


  15. #
    Tara — January 6, 2013 at 1:15 pm

    These look so good. I love all the ingredients!!!


  16. #
    CCU — January 6, 2013 at 2:29 pm

    Your gorgeous ribs would keep anyone in Christmas mode my friend they look just wow!

    Happy New Year
    Choc Chip Uru


  17. #
    Family Foodie — January 6, 2013 at 2:32 pm

    Oooh…. these look so good Jenny! While I have made every kind of rib… I have not tried making Braised Short Ribs and I can’t wait to try this fabulous recipe! Thanks for the inspiration!


  18. #
    sunithi — January 6, 2013 at 2:58 pm

    lovely ! Never tried these but have always eaten them out. These look and sound great. Maybe will make them or easier…. visit you ? :)


  19. #
    Shannon @VillageGirlBlog — January 6, 2013 at 5:16 pm

    You had me at Guinness. lol But seriously these look fabulous! Thanks for sharing.


  20. #
    Katy — January 6, 2013 at 5:51 pm

    Wow – there’s a meal that packs a punch! What a good use of guinness to braise the ribs!


  21. #
    Carla — January 6, 2013 at 6:42 pm

    I’ve never made short ribs before, mainly because they take so dang long ;) But I am also lazy in taking down my decorations, so maybe I’ll follow your lead and do both haha


  22. #
    Kayle (The Cooking Actress) — January 6, 2013 at 7:34 pm

    My decorations have no plans of coming down anytime soon :P

    I am in awe that you made these. You’re a rockstar. They look awesome!


  23. #
    Hezzi-D — January 6, 2013 at 8:31 pm

    I love short ribs! This braised version in Guinness looks incredible.


  24. #
    The Wimpy Vegetarian — January 6, 2013 at 8:40 pm

    I just made short ribs the other night – but I used red wine with mine. I love the idea of the Guiness beer though – I’ll definitely have to try that next time! Maybe that should be Genius Short Ribs :-)


  25. #
    Nancy @ gottagetbaked — January 6, 2013 at 11:51 pm

    Jennie, all my Christmas decorations are still up too. I’m not kidding when I say that I LOVE Christmas – I leave them up on purpose so that I can prolong the feeling. Hmm…that kinda makes me pathetic, but oh well! These ribs look amazeballs, especially over egg noodles. I need to make these asap!


  26. #
    Chung-Ah | Damn Delicious — January 7, 2013 at 12:44 am

    Wow – braised short ribs – my absolute favorite! Your Guinness version looks absolutely amazing! So when can I come over for dinner then?


  27. #
    Jenn and Seth — January 7, 2013 at 11:24 am

    this looks so succulent and savory, perfect for a chilly day! yay for checking off something on your bucket list! and our decorations are up as well…who knows when we will get to taking them down lol


  28. #
    Megan — January 7, 2013 at 11:50 am

    We have three things in common, my Christmas decorations are still up, I really want to make braised short ribs and I love that Pinot Noir. I want this now!


  29. #
    Sarah Reid, RHNC (@jo_jo_ba) — January 7, 2013 at 1:41 pm

    You had me at short ribs!


  30. #
    Lyn @LovelyPantry — January 7, 2013 at 9:08 pm

    Jenny, these look so tasty. I want to cook ribs and cook with beer…i might as well pair them like you have. The flavour must be so intense! My tree came down today. If hubby didn’t do it, it would still be up.


  31. #
    Laura | Small Wallet, Big Appetite — January 8, 2013 at 4:17 am

    I absolutely love cooking with Guinness, it provides such a richness to dishes. These short ribs look like they would just melt in my mouth


  32. #
    Alice @ Hip Foodie Mom — January 8, 2013 at 10:18 am

    Haha! Love that you still have an aluminum pumpkin out!! I was thinking the same thing yesterday. . have to take down the tree and decorations but I don’t want to. so pretty to look at! :)

    Thanks for the tip on the Guinness beer – I will have to try this! :) These look fantastic! can’t go wrong with a Giada recipe! :)


  33. #
    Stephanie @ Eat. Drink. Love. — January 9, 2013 at 12:31 am

    Our decorations are still up too. We were traveling and just got back last weekend and I have just been too tired! Maybe it will happen this weekend, lol.

    The short ribs look fantastic! I have yet to make them. This must be changed!


  34. #
    kelly @ kellybakes — January 9, 2013 at 12:50 pm

    I love braised short ribs. They’re perfect for cold, winter days. I wish I were coming home to these after work today!!


  35. #
    Erin @ Dinners, Dishes and Desserts — January 9, 2013 at 1:41 pm

    Yes please! These look so tender and incredible! I did short ribs once, not sure why I have yet to try them again!


  36. #
    Lane @ Supper for a Steal — January 9, 2013 at 3:34 pm

    Um I was drooling by the end of your description of these. Holy cow I want to eat them now!


  37. #
    Cindys Recipes — January 9, 2013 at 6:56 pm

    Guinness and ribs? I’m on my way over!


  38. #
    Liz — January 9, 2013 at 9:28 pm

    The hubby LOVES ribs…I need to treat him to yours!


  39. #
    Sarah — January 10, 2013 at 8:45 pm

    I love short ribs. Normally I cook them in Korean spices but guiness sounds fantastic to me. I know this is going to sound sad but I didn’t even put up a Christmas tree this year because I didn’t even want to bring it out of storage. But Levi keeps asking whenever he sees a Christmas tree, “what’s that mommy?” I feel guilty so I will be doing it right next year!


  40. #
    Karen Hartzell (@InTheKitchenKP) — January 13, 2013 at 1:24 pm

    You had me at ribs, J! YUM! Yours look amazing. I’ve always grilled and oven cooked. Now I guess it’s time for me to try braising.


  41. #
    Anita at Hungry Couple — January 14, 2013 at 8:20 pm

    Heavenly! Short ribs are decadent but so, so good. I also have a ridiculously long to-cook list. Sometimes I wonder if I’ll run out of ideas for my blog but then I realize how stupid that is. :)


  42. #
    Terra — January 15, 2013 at 6:22 pm

    Christmas decorations still up, say what???? :-) I have been wanting to try short ribs too, I bet I saw the same Giada episode too….loved it!! Guinness is my favorite beer, so I love the idea of it added to your recipe, YUM! Hugs, Terra


  43. #
    Kayle (The Cooking Actress) — January 15, 2013 at 6:26 pm

    Michael is currently crying saying, “Kayle, why don’t you love mee?” he says that he wants to go live at your house now.


  44. #
    Meghan — January 17, 2013 at 8:30 pm

    I think I need to make these! Love that you used Guinness too, must have incredible flavor!


  45. #
    Jogalog — March 13, 2013 at 3:43 pm

    These look full of flavour. I don’t like to drink Guiness but I love the depth it adds to stews.


  46. #
    Ana — March 14, 2013 at 3:24 am

    Hi I’m Ana from It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It’s easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo for user of the world look your recipes.

    We would love that you participate with some recipe.Look Amazing!



  47. #
    Courtney @ Neighborfood — March 14, 2013 at 9:57 am

    Congrats on Top 9! Love seeing a fellow Sunday Supper contributor on the list!


    • Jennie replied March 14th, 2013 at 5:10 pm

      Thanks, Courtney!


  48. #
    karen — March 14, 2015 at 7:07 am

    Hi, these sound amazing. I am making up my menu for St. Patrick’s week. These are on the list for Sunday – tomorrow’s meal plan. I will let you know how they turn out. Thanks!!!



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