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
