Imagine a dish so tender it falls off the bone, so flavorful it transports you straight to the heart of Ireland, and so impressive that your dinner guests will be begging for your secret recipe. These Guinness Marinated Beef Short Ribs are not just a meal; they're a culinary experience that combines the rich, malty depth of Ireland's most famous stout with succulent, slow-cooked beef that melts in your mouth. Get ready to elevate your cooking game and create a restaurant-quality dish right in your own kitchen!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 cup Guinness beer
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh thyme
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the beef short ribs. In a large mixing bowl, combine 1 cup of Guinness beer, 1/4 cup of soy sauce, and 2 tablespoons of brown sugar. Stir until the brown sugar is fully dissolved.
- Add the minced garlic and fresh thyme to the marinade mixture. Season with salt and pepper to taste, ensuring the flavors are well balanced.
- Place the beef short ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the short ribs, making sure they are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
- After marinating, preheat your oven to 300°F (150°C). Remove the short ribs from the marinade and pat them dry with paper towels to ensure a good sear.
- In a large, oven-safe Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until browned, about 3-4 minutes per side. Remove the ribs from the pot and set them aside on a plate.
- In the same pot, pour in the remaining marinade, scraping up any browned bits from the bottom. Bring the marinade to a simmer, allowing it to reduce slightly for about 5 minutes.
- Return the seared short ribs to the pot, ensuring they are submerged in the marinade. Cover the pot with a lid and transfer it to the preheated oven.
- Cook the short ribs in the oven for approximately 3 hours, or until the meat is tender and easily pulls away from the bone. Check occasionally, and if necessary, add a little water to prevent the marinade from evaporating too much.
- Once cooked, remove the pot from the oven and let the short ribs rest for about 10 minutes before serving. This allows the juices to redistribute within the meat.
- Serve the Guinness marinated beef short ribs with your choice of sides, such as mashed potatoes or roasted vegetables, and drizzle with the rich sauce from the pot for added flavor.
Tips
- Marinating Magic: For the most intense flavor, marinate the short ribs overnight. The longer they sit in the Guinness marinade, the more tender and flavorful they'll become.
- Searing Secrets: Don't rush the searing process. Getting a good brown crust on the ribs before slow cooking helps develop deep, complex flavors.
- Low and Slow is the Way to Go: Cooking at a low temperature (300°F) for a longer time ensures the meat becomes incredibly tender and doesn't dry out.
- Rest is Best: Always let the ribs rest for 10 minutes after cooking. This allows the juices to redistribute, ensuring each bite is moist and delicious.
- Sauce Saving: If the marinade reduces too much during cooking, add a little beef broth or water to prevent burning.
- Make Ahead Friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance and reheat gently before serving.
- Perfect Pairings: Serve with creamy mashed potatoes, roasted root vegetables, or a crisp green salad to complement the rich flavors of the dish.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 8g
Protein: 45g
Fat: 48g
Saturated Fat: 19g
Cholesterol: 180mg
