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Fall-off-the-bone tender beef short ribs slowly braised in a rich, dark Guinness stout gravy. This hearty, comforting dish is perfect for a cozy weekend dinner, especially when served over creamy mashed potatoes.
For 6 servings
Preheat oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. In a small bowl, combine the flour, salt, and pepper. Lightly dredge each short rib in the flour mixture, shaking off any excess.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep brown crust forms, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce the heat to medium. If there's excess fat, pour some off, leaving about 2 tablespoons in the pot. Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
Pour in the Guinness stout to deglaze the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Bring to a simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.
Stir in the beef broth, brown sugar, thyme sprigs, rosemary sprig, and bay leaves. Bring the entire mixture back to a gentle simmer.
Return the seared short ribs to the pot, nestling them into the liquid. The liquid should come about three-quarters of the way up the sides of the ribs. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Fall-off-the-bone tender beef short ribs slowly braised in a rich, dark Guinness stout gravy. This hearty, comforting dish is perfect for a cozy weekend dinner, especially when served over creamy mashed potatoes.
This irish_american recipe takes 225 minutes to prepare and yields 6 servings. At 1317.47 calories per serving with 86.54g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Braise for 3 to 3.5 hours. Check for doneness by piercing with a fork; the meat should be exceptionally tender and easily pull away from the bone.
Carefully remove the pot from the oven. Gently transfer the short ribs to a serving platter and cover with foil to keep warm. Remove and discard the herb sprigs and bay leaves from the pot.
To finish the sauce, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the vegetables to extract all the liquid. Discard the solids. Skim any excess fat from the surface of the sauce. Bring the sauce to a simmer over medium heat and cook until it has thickened to your desired consistency, about 10-15 minutes. Taste and adjust seasoning with more salt and pepper if needed.
Pour the rich gravy over the short ribs. Garnish with fresh parsley and serve immediately over creamy mashed potatoes or polenta.
Use a different dark beer like a porter or another stout if you don't have Guinness. For a non-alcoholic version, replace the beer with an equal amount of additional beef broth and 1 tablespoon of Worcestershire sauce.
Add 8 ounces of cremini mushrooms, halved or quartered, to the pot along with the onions and carrots for an even earthier flavor.
To make this in a slow cooker, follow steps 1-6 on the stovetop. Then, transfer the ribs and braising liquid to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours. Finish the sauce on the stovetop as directed in step 10.
For a touch of smoky flavor, add 4 ounces of diced pancetta or bacon and render it in the pot before searing the beef ribs. Sauté the vegetables in the rendered fat.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall maintenance.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and is crucial for forming red blood cells and preventing anemia.
Beef short ribs are a good source of B vitamins, particularly B12, which is vital for nerve function and energy production, and niacin, which supports metabolism.
A single serving of Guinness Braised Beef Short Ribs contains approximately 650-800 calories, depending on the fat content of the ribs and the serving size. This estimate does not include side dishes like mashed potatoes.
This is a rich and indulgent dish, high in protein and flavor, but also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet. Using low-sodium beef broth and skimming the fat from the sauce can help reduce the sodium and fat content.
Look for English-style short ribs, which are thick, meaty pieces cut from a single bone. They are ideal for slow braising. Ask your butcher for well-marbled pieces about 2-3 inches thick.
Absolutely! This dish is fantastic for making ahead. In fact, the flavor often improves overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a low oven.
If your sauce isn't as thick as you'd like after simmering, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Whisk the slurry into the simmering sauce and cook for 1-2 minutes until it thickens.
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