Guinness Braised Short Ribs

These melt-in-your-mouth Guinness Braised Short Ribs are hearty, super comforting and incredibly delicious, slowly cooked in stout, beef broth and lots of fresh herbs. They really are fall-off-the-bone deliciousness!

📝 Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 4 pound beef short ribs
• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 large carrot (chopped)
• 2 stalks celery (chopped)
• 6 cloves garlic
• 2 tablespoons tomato paste
• 440 ml Guinness stout ((1 can))
• 2 cups beef broth
• 1 tablespoon liquid smoke (I used Mesquite)
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tablespoon fresh parsley (chopped)

👨‍🍳 Instructions

1. 1Preheat oven:: Preheat the oven to 375℉.
2. 2Prepare short ribs:: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
3. 3Sear short ribs on all sides:: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 minutes per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
4. 4Saute veggies:: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.
5. 5Deglaze the pot:: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed.
6. 6Transfer to the oven and braise:: Add the short ribs back to the pot and cover with a lid. Place the pot in the oven and cook for 2 ½ to 3 hours, until the ribs fall off the bone.
7. 7Garnish and serve:: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.