Imagine a dish so tender it literally falls off the bone, infused with the rich, complex flavors of Ireland's most famous stout. These Guinness Braised Short Ribs are not just a meal - they're a culinary experience that transforms ordinary beef into a mouthwatering masterpiece that will have your dinner guests begging for seconds. Combining the deep, malty notes of Guinness with slow-cooked, perfectly seasoned short ribs, this recipe is about to become your new go-to comfort food that promises to elevate your home cooking to restaurant-quality levels.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 4 pounds beef short ribs
- 1 can (14.9 oz) Guinness beer
- 1 onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring them to room temperature. Pat the ribs dry with paper towels and generously season all sides with salt and pepper.
- Preheat the oven to 325°F (165°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with a tablespoon of oil.
- Sear the short ribs in batches, creating a deep brown crust on all sides. This should take about 3-4 minutes per side. Transfer the browned ribs to a plate and set aside.
- In the same pot, add chopped onions, carrots, and garlic. Sauté for 3-4 minutes until the vegetables begin to soften and become fragrant.
- Pour in the Guinness beer, scraping the bottom of the pot to release any browned bits. Add beef broth and bring the liquid to a simmer.
- Return the short ribs to the pot, ensuring they are mostly covered by the liquid. If needed, add more beef broth.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for
- 5 to 3 hours, or until the meat is extremely tender and easily falls off the bone.
- Remove the pot from the oven. Carefully transfer the short ribs to a serving platter.
- If desired, strain and reduce the braising liquid on the stovetop to create a rich, concentrated sauce to serve with the ribs.
- Let the short ribs rest for 10 minutes before serving. Spoon the reduced sauce over the ribs and garnish with fresh herbs if desired.
Tips
- Temperature Matters: Always bring your short ribs to room temperature before cooking to ensure even braising.
- Searing is Key: Take time to create a deep, brown crust on the ribs - this develops incredible flavor complexity.
- Low and Slow is the Secret: Braising at a low temperature (325°F) for several hours guarantees maximum tenderness.
- Don't Rush the Reduction: If you choose to reduce the braising liquid, do it slowly to concentrate those amazing flavors.
- Rest Your Meat: Always let the short ribs rest for 10 minutes after cooking to redistribute the juices and ensure maximum moisture.
- Optional Garnish: Fresh herbs like parsley or thyme can add a bright, fresh note to this rich dish.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 12g
Protein: 55g
Fat: 45g
Saturated Fat: 20g
Cholesterol: 180mg
