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
- 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
- Preheat the oven to 350 degrees F.
- Season the ribs generously with kosher salt and pepper.
- 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).
- 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.
- 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.
73 Comments on “Guinness Braised Short Ribs”
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.
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Yum. I’m not usually a red meat eater, but these might just be enough to convert me. They sound fantastic!
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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.
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Holy mackeral – this meal looks absolutely amazing! I have never made short ribs before, but this has me wanting to!
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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!
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Short ribs is one of our favorite meals! Yours came out gorgeous Jennie!
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Simply fabulous! I love that you served them over pasta.
I need to learn to braise meat Yum!
Love short ribs and when done right yes they do fall off the bone. Nicely done.
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WOW! This looks amazing, Jennie! I never thought about braising meat in Guinness but I want to try this!
Uhhh so I kinda love shortribs….on my list asap! ;)
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!
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.
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!!!
I really like the fact that you’ve reduced the braising fluid before adding back the ribs to concentrate the flavor. These look delectable.
These look so good. I love all the ingredients!!!
Your gorgeous ribs would keep anyone in Christmas mode my friend they look just wow!
Happy New Year
Choc Chip Uru
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!
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lovely ! Never tried these but have always eaten them out. These look and sound great. Maybe will make them or easier…. visit you ? :)
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You had me at Guinness. lol But seriously these look fabulous! Thanks for sharing.
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Wow – there’s a meal that packs a punch! What a good use of guinness to braise the ribs!
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
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!
I love short ribs! This braised version in Guinness looks incredible.
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 :-)
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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!
Wow – braised short ribs – my absolute favorite! Your Guinness version looks absolutely amazing! So when can I come over for dinner then?
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
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!
You had me at short ribs!
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.
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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
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! :)
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!
I love braised short ribs. They’re perfect for cold, winter days. I wish I were coming home to these after work today!!
Yes please! These look so tender and incredible! I did short ribs once, not sure why I have yet to try them again!
Um I was drooling by the end of your description of these. Holy cow I want to eat them now!
Guinness and ribs? I’m on my way over!
The hubby LOVES ribs…I need to treat him to yours!
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!
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.
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. :)
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
Michael is currently crying saying, “Kayle, why don’t you love mee?” he says that he wants to go live at your house now.
I think I need to make these! Love that you used Guinness too, must have incredible flavor!
These look full of flavour. I don’t like to drink Guiness but I love the depth it adds to stews.
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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!!!