How to make the perfect Guinness braised short ribs
If you’re looking for a delicious and hearty dish for your next dinner, try this Guinness braised short ribs. This classic Irish dish will surely be a hit with all your friends and family. The combination of malty Guinness beer, beef short ribs, and spices creates an irresistible flavor.
Today, I would love to show you my special way to make the most succulent braised short ribs cooked with an Irish beer called Guinness. Back in the day, when I heard the word “Braising,” I immediately felt like there was no way I would know how to do it. The word “Braise” sounds so intimidating that I thought it was something only Julia Child could do. Today, I am here to prove we are all wrong. Trust me, if I tell you all you need are a few easy steps and patience, you can also make this delicious dish to impress your family. You will be surprised how much people would like this dish. I am sure it will also become a staple in your household.
Recipe Snapshot
EASE: Easier to make than you might think.
PROS: It’s the best comfort food for winter.
CONS: Takes a while to make.
WOULD I MAKE THIS AGAIN? Absolutely.
What is Guinness?
Guinness is a popular dry stout beer that originated in Dublin, Ireland, in 1759. The iconic beer is made from roasted barley, hops, yeast, and water. It is known for its deep black color, creamy texture, and unique flavor. Guinness has a unique flavor that is slightly bitter and slightly sweet. Many people enjoy the unique taste of Guinness and its rich history. Guinness is a popular beer that is enjoyed in Ireland and many other countries around the world. Guinness frequently appears in many famous Irish cuisines. One of the popular dishes is Guinness and steak pie. You can also use this beer to make beef stew and brisket.
What is the difference between braising with dark beer versus red wine?
I have been making red wine braised dishes for years, and to be honest, today was the first time I made this dish with dark beer. In my opinion, braising with red wine makes the dish tastes more acidic and fruity. However, braising with dark beer makes the dish tastes more in-depth. The beer’s malty sweetness helps balance the ribs’ savory flavor. The dark color of Guinness not only adds an appealing color to the final dish and helps create a rich and flavorful sauce. The slow cooking process allows the Guinness to break down the tough connective tissue and fat in the short ribs, resulting in a deliciously rich and tender dish.
After I made this dish, I felt like braising the tough-cut meat with dark beer was the better way to go. Yes, it took me an hour to prep and three-plus hours to braise, but the outcome is second to none. One major thing you require is “Patience” If you want that fall-off-the-bone deliciousness, do not rush the process. I promise it is worth the wait.
Ingredients you would need to make Guinness Braised Short Ribs
- Guinness stout – The soul of this dish. It helps tenderize and add a unique flavor to the meat.
- Beef Stock – Helps enhance the flavor of the Guinness, creating a more complex and in-depth flavor to the dish.
- Short Ribs – This considers tough-cut meat. You can also choose other tough-cut meat for this recipe, such as pot roasts…etc. Tough-cut meat is perfect for braising.
- Roma tomatoes – Their thick flesh and low water content make them a great addition to slow-cooked dishes.
- Mirepoix – This French culinary term is a base made of celery, carrots, onion, shallots, and minced garlic. These vegetables help to create a flavorful, moist cooking environment for the short ribs. Mirepoix also helps balance the bold flavor of Guinness.
- Tomato paste – Adds a layer of complexity to the dish, balancing out the bitterness of the Guinness. It also helps to thicken the sauce and create a delicious, glossy glaze on the short ribs.
- Fresh thyme & rosemary – Enhance the dish’s unique aroma and earthy flavor.
- Fresh parsley (For garnish)
- Olive Oil – To keep the meat moist and tender.
- Salt and pepper – To add flavor and spiciness to the dish.
- Mustard powder – Adds a tangy and slightly spicy flavor that helps balance the beef’s richness.
- Liquid Smoke – To enhance the flavor. I have tried this recipe with and without liquid smoke. I found adding liquid smoke enhances the aftertaste. This is optional if you can’t find liquid smoke at the grocery store, but I highly recommend you add it to this dish.
Substitutions and variations
- You can use some other protein that is on the tougher side, such as Lamb shank, beef roast, beef stew…etc. Do not use chicken; I don’t think it suits this cooking method.
- You can replace Guinness with dry red wine. But the taste will be different. Redwine would result in a more fruity and acidic taste.
Kitchen tools that are needed for this recipe
When you braise meat, I highly recommend you use a cast Iron dutch oven such as Le Creuset or Staub. I cooked about 3 to 4 lbs of short ribs for this recipe. So I used 6-Qt Le Creuset cast iron. This pot size allows me to evenly spread my ribs without crowding them. It gives me enough room to cook through all the ingredients as well.
Step-by-Step guide on how to make this dish
Step 1 – Dry brine your short ribs –
First, wash your short ribs and pat them dry with some paper towels. Please place them in a large stainless steel bowl. Add two tablespoons of sea salt and rub them all over the ribs. Cover the bowl with plastic wrap and let your ribs rest in the fridge overnight.
Step 2 – Get your oven ready –
Pre-heat your oven to 300 Fahrenheit or 150 Celsius
Step 3 – Sear your short ribs –
Take your short ribs out of the fridge. Heat your Dutch oven on medium-high heat. Add one to 2 tablespoons of olive oil. Sear all sides of the ribs for 2 minutes on each side. When done, take your ribs out of the Dutch oven and set them aside.
Step 4 – Saute the mirepoix –
After you take your ribs out of the Dutch oven, you might see a lot of oil in your Dutch oven. Do not discard the oil. Instead, add in your Mirepoix – AKA diced yellow onion, shallot, minced garlic, carrot, and celery, and slowly cook these ingredients for at least 15 minutes at medium-low heat or until softened and aromatic.
Step 5 – Add in tomatoes –
After the mirepoix is softened, stir in tomato and tomato paste and cook your vegetables for another 3 to 4 minutes.
Step 6 – Return your short ribs to the Dutch oven –
After softening all the vegetables, add your short ribs and ensure they are evenly placed in the Dutch oven. Use a wooden spoon to scoop your cooked vegetables to cover your ribs, as shown in the picture below.
Step 7 – Stire in Guinness, beef stock, and remaining ingredients –
Add Guinness, beef stock, mustard powder, and liquid smoke to this stage. Stir well, cover with the lid, bring the liquid to a boil, and cook for another 10 minutes.
Step 8 – Braise in the oven
After your ingredients are boiled for 10 minutes, Place your Dutch oven with the lid in the preheated oven. Set your timer and let it cook for 3 hours and 15 minutes to 3 hours and 30 minutes. In the meantime, you don’t need to stir it. Just let the oven does its magic. When the timer is up, serve your short ribs with your favorite side dishes. I highly recommend you try my Maple Roasted Rainbow Carrots and Creamy Mashed Potatoes. They are the best match made in heaven.
Tips and Tricks for making the Perfect Guinness Braised Short Ribs
Side dishes pairing suggestions with these braised short ribs
How to store your leftover short ribs
Since it takes a while to make this dish, I suggest you make some extra and package it in an airtight container. I love to serve around two ribs per person. So for leftovers, I usually set aside two pieces of ribs, a cup of mashed potatoes, and some roasted vegetables per container. You can consume it within 3 to 4 days or freeze it for up to 2 months.
You may also like to try these other beef recipes:
FAQs about how to make Guinness braised short ribs
Whether you’re a fan of beef or appreciate a good home-cooked meal, this dish is sure to impress and satisfy. Guinness braised short ribs are a true masterpiece of comfort food. The rich and savory flavor of the tender meat slow-cooked in a delicious Guinness sauce, is sure to leave your taste buds wanting more. The dish is perfect for a cozy night in, a family gathering, or any occasion that calls for a hearty and delicious meal.
So try it, and enjoy the amazing flavors of Guinness braised short ribs!
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How to make the perfect Guinness braised short ribs
- Total Time: 0 hours
- Yield: 4 to 5 servings 1x
Description
If you’re looking for a delicious and hearty dish for your next dinner, you need to give this Guinness braised short ribs a try. This classic Irish dish is sure to be a hit with all your friends and family. The combination of malty Guinness beer, beef short ribs, and spices creates a flavor that is simply irresistible.
Ingredients
- 1 Can/ 14.9 fl-oz Guinness Dark stout
- 2 Cups of unsalted beef stock
- 2 tablespoons of sea salt (For dry brining your ribs)
- 1 to 2 tablespoons of Olive Oil (For searing the ribs)
- 4 lbs of Short Ribs (Around 9 to 10 pieces)
- 6 Roma tomatoes – diced
- 5 stalks of Celery – diced
- A bunch of 5 carrots – diced
- 1 medium yellow onion – diced
- 1 small – shallot – diced
- 4 cloves or 1 tablespoon of minced garlic
- 2 tablespoons of Tomato paste
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 1 tablespoon of mustard powder
- 1 tablespoon of liquid smoke
- 2 tablespoons of chopped fresh parsley (For garnish)
- Salt and pepper to taste
Instructions
- Dry brine your short ribs – First, wash your short ribs and pat them dry with some paper towels. Set them in a stainless steel mixing bowl. Add 2 tablespoons of sea salt and rub them all over the ribs. Cover your short ribs with plastic wrap and let them sit in the fridge overnight.
- Get your oven ready – Pre-heat your oven to 300 Fahrenheit or 150 Celsius
- Sear your short ribs – Take your short ribs out of the fridge. Heat up your dutch oven on medium-high heat. Add one to two tablespoons of olive oil. Sear all sides of the ribs for about 2 mins on each side. When done, set your ribs aside.
- Saute the mirepoix – After you take your ribs out of the dutch oven, you might see a lot of oil in your dutch oven. Do not discard the oil. Instead, add in your Mirepoix – AKA diced yellow onion, shallot, minced garlic, carrot, and celery, and slowly cook these ingredients for at least 15 minutes at medium-low heat until softened and aromatic.
- Add in tomatoes – After the mirepoix is softened, stir in tomato and tomato paste and cook your vegetable mixtures for another 3 to 4 minutes.
- Add your ribs back in – After all the vegetables are softened, add your short ribs back in and make sure they are evenly placed in the dutch oven. Use a wooden spoon to scoop your cooked vegetables to cover your ribs.
- Add in Guinness and broth – At this stage, add in Guinness, beef broth, mustard powder, and liquid smoke. Stir well, cover with the lid and bring the liquid up to a boil for another 10 minutes.
- Braise in the oven- After your ingredients are boiled for 10 minutes, Place your dutch oven with the lid on in the preheated oven. Let it cook for 3 hours and 15 to 30 minutes. In the meantime, you don’t need to stir it. Just let the oven does its magic. When the timer is up, be ready to serve your short ribs with your desired side dishes.
Notes
Get your short ribs from the butcher and don’t get the pre-packaged kind. I have learned that if you get your ribs from the butcher, you can ask for a similar size so that way they could cook evenly.
Patience, Patience, Patience – If you want a quick one-hour dinner this is not the dish for you to make. It really needs to cook in the oven for at least 3 hours. So plan accordingly. Do not try to make this in under 2 hours because your ribs will never be able to achieve that fall-off-the-bone condition.
After I tried to make this recipe serval times in the past month. I figure the perfect cooking timing is 3 hours and 15 to 30 mins. This is the sweet spot. I found that if I cook it for under 3 hours the meat is still tough. And if I cook it for 4 hours the sauce was all dried up. 3 hours and 15 or 30 mins mark are perfect.
Don’t try to cook this in high heat and think it will speed up the length of the cooking time. It will not. Braising takes time and patience and normally we cook it at lower temperatures between 275F to 300 F.
- Prep Time: 1 hour
- Cook Time: 3 hours and 30 minutes
- Category: Entreé
- Method: Braise
- Cuisine: Dinner
Keywords: Guinness beer, shorts ribs, brasie, slow cooking, comfort meal
