Guinness Braised Short Ribs

Tender Guinness braised short ribs slow cooked in a rich, savory gravy with vegetables and herbs. A cozy beef dinner recipe perfect for weekends and special occasions.

If you’re looking for a show-stopping comfort food dish to serve this St. Patrick’s day, these Guinness braised beef short ribs deliver big flavor with minimum effort!

The ribs are seared, then gently braised in Guinness stout with aromatic vegetables, tomato paste and herbs until the meat is fall-off-the-bone tender. The cooking liquid reduces into a glossy, deeply flavorful gravy that tastes like it took all day — because it did, in the best way.

This is a meal my husband and I enjoyed in Dublin when we first got together, so it has a special place in my heart. I am sure you will love it too!

What You’ll Need

• Beef short ribs: Bone-in short ribs are ideal for braising, becoming tender and flavorful as they cook low and slow.
• Onion, celery and carrots: The classic flavor base that builds sweetness and depth.
• Wild mushrooms: Add earthiness and boost the umami as the melt into the sauce – skip if you are not a fan.
• Garlic: Rounds out the savory flavors.
• Tomato paste: Adds richness, color and depth of flavor to this slow-cooked short rib stew.
• Brown sugar: A little sweetness to balance the bitterness of the Guinness.
• Worcestershire sauce: Adds savory, slightly tangy depth. Use dark soy sauce as a substitute.
• Herb bundle (bay leaves, parsley, sage and thyme sprigs): Infuses the braise with aromatic flavor while keeping the sauce smooth.
• Beef stock or broth: Forms the body of the braising liquid. Use low-sodium so you can control the flavor.
• Guinness: This rich, dark stout adds bold, malty flavor and richness to the sauce. You can use alcohol-free Guinness if preferred.
• Cornstarch (cornflour): Dilute in cold water to make a slurry and stir through at the end to thicken the gravy.

How to Make Guinness Braised Beef Short Ribs

1. Preheat the oven to 400°F (200°C). Pat the ribs dry using paper towels and season generously with salt and pepper. Let come to room temperature for 30 minutes.
2. Place on a rack over a roasting pan and sear in the oven for 15-20 minutes, turning over halfway.
3. Remove from the oven and set aside. Turn the temperature down to 320°F (160°C). Tie sprigs of fresh thyme, parsley and sage or rosemary together with two large bay leaves.

1. Heat olive oil in a Dutch oven and sauté the onion, celery and carrots until softened, about 5-8 minutes. Add the sliced garlic, salt, pepper, paprika, mustard and garlic powder and stir until garlic is fragrant.
2. Stir in the mushrooms and cook for a couple of minutes. Add the tomato paste, Worcestershire sauce and sugar and stir well.

1. Pour in the beef broth or stock and Guinness and bring to a simmer. Place the ribs and herb bundle in the pot and submerge in the braising liquid.
2. Cover tightly with the lid and transfer to the oven. Cook for 90 minutes – 2 hours or until the meat is very tender and falling off the bone.
3. Stir the cornstarch slurry into the pot and simmer for a couple of minutes until the gravy thickens and becomes glossy.
4. Taste and add salt and pepper if needed. Garnish with plenty of chopped fresh parsley and serve over mashed potatoes or colcannon.

Recipe Notes and Tips

• You can sear the ribs in a pan over high heat – but you will need to do so in batches which is time consuming. The oven method is much more efficient and hands off! Browning the ribs well is the key to truly rich, deep beefy flavor!
• Remove the ribs from the sauce before thickening the gravy if you like. Take the meat off the bones before adding back in to the stew, discarding any fatty bits if you like.
• Slow Cooker Guinness Ribs: Transfer everything to your crockpot after searing the ribs and cooking the veggies and cook on the LOW setting for 8 hours or until the beef is fork-tender. Stir in the cornstarch at the end and simmer on the HIGH setting with the lid off to thicken the sauce.
• Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days (this is your chance to also skim any fat from the sauce as it will solidify when chilled). Reheat on the stove adding a splash of water if needed to loosen the sauce.

Frequently Asked Questions

No. The bitterness mellows during cooking, leaving a rich, savory flavor. Don’t use export strength Guinness tho, that one will leave a trace of bitterness.

Yes, the long braising removes the alcohol, leaving only flavor behind. You can use alcohol-free Guinness or stout will equally good results if you are avoiding alcohol.

Bone-in ribs are preferred for flavor, but boneless will still work.

You might also like my French Onion Beef Short Ribs. Looking for more ideas? Browse my St. Patrick’s Day recipes.