Guinness Braised Short Ribs

Guinness Braised Short Ribs

These Guinness Braised Short Ribs are full of flavor and easy to make. Simple ingredients and Guinness beer are all you need to get mouthwatering fall-apart short ribs.

Guinness Braised Short Ribs


Short ribs can be served many different ways, but we like these over homemade mashed potatoes. They would also be good on a toasted hoagie bun with melted Swiss cheese- the sky is the limit.



• 4 pounds of bone-in beef short ribs, cut into two-bone pieces
• 2 tablespoons olive oil
• kosher salt and fresh cracked black pepper
• 1 large onion, diced
• 5 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 1/2 tablespoons all purpose flour
• 2 bottles Guinness beer
• 3 cups water
• 3 tablespoons Better Than Bouillon, roasted beef
• 1/4 cup dark brown sugar
• 8 sprigs fresh thyme, or 3 tablespoons dry
• 2 bay leaves
• 1 tablespoon Dijon mustard
• fresh parsley for garnishing



Pat short ribs dry, sprinkle with kosher salt and fresh cracked pepper. In a enamel coated cast iron Dutch oven, heat oil on medium heat and sear all sides of short ribs, removing short ribs to a plate when they are seared. Drain all but 2 tablespoons leftover fat, sauté onion, carrots and celery for 4-5 minutes. Sprinkle flower over vegetables and cook for a minute or so to cook out the flower taste. Pour over one bottle of Guinness, scraping all of the brown bits from the bottom of the pot. Add the rest of the ingredients, with the exception of the mustard and parsley. Stir until combined, add the short ribs back into the pot, cover with the lid and cook at 325 for 3 hours. Remove short ribs, add mustard to sauce, and simmer for a few minutes to thicken sauce. Pull apart short ribs and plate, drizzle with sauce, sprinkle with parsley. 



Seasoning the beef with an adequate amount of salt and pepper and getting a good sear will make all of the difference. Short ribs are a delicacy that are under-represented. Checkout our other short rib recipes.

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