Description
This Guinness Braised Short Ribs recipe delivers melt-in-your-mouth beef infused with deep, rich flavors from Guinness stout, aromatic vegetables, and a robust seasoning blend. Perfect for a comforting, hearty feast, the ribs are slow-braised to tender perfection and served with luscious braising liquid over creamy mashed potatoes.
Ingredients
Scale
Beef and Seasoning
- 4 pounds Bone-in Beef Chuck Short Ribs (Boneless can be used as a substitute)
- 2 tablespoons Olive Oil (for searing)
- 2 tablespoons Brown Sugar
- 1 tablespoon Ground Coffee (optional)
- 1 tablespoon Paprika
- 1 teaspoon Ground Cumin
- 1 teaspoon Black Pepper (adjust to taste)
- 1 teaspoon Salt
Vegetables and Aromatics
- 1 large Diced Onion
- 4 cloves Minced Garlic
- 2 stalks Diced Celery
- 2 medium Diced Carrots
- 2 medium Diced Parsnips
- 1 tablespoon Fresh Grated Ginger
Liquids and Others
- 2 tablespoons Tomato Paste
- 1 bottle Guinness Stout (can substitute with dry red wine)
- 2 cups Beef Stock
- 2 leaves Bay Leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the braising process.
- Prepare Seasoning Blend: In a small bowl, combine brown sugar, ground coffee (optional), paprika, ground cumin, black pepper, and salt. This mixture will add deep flavor to the ribs.
- Season Short Ribs: Generously rub the seasoning blend all over the short ribs to ensure every bite is flavorful.
- Sear the Short Ribs: Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides for about 3-4 minutes per side until they develop a rich brown crust.
- Sauté Aromatics: Add any remaining olive oil, then toss in diced onion, minced garlic, diced carrots, parsnips, celery, and fresh grated ginger. Cook for 4-5 minutes until the vegetables are tender and fragrant.
- Add Tomato Paste and Deglaze: Stir in tomato paste with the sautéed vegetables and cook for 1-2 minutes. Pour in the Guinness stout and beef stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
- Braise the Short Ribs: Return the short ribs to the Dutch oven and add bay leaves. Cover the pot tightly and place it in the preheated oven. Braise for about 2 hours until the meat is tender and easily pulls apart.
- Serve: Remove ribs from the oven and serve them hot over creamy mashed potatoes, spooning the rich braising liquid and vegetables on top.
Notes
- Ground coffee is optional but adds a unique depth of flavor.
- Dry red wine can be used instead of Guinness stout if preferred.
- Boneless short ribs can be used but may cook slightly faster.
- Braising liquid can be skimmed of fat before serving for a leaner dish.
- Leftovers store well and flavors often improve overnight.
