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Guinness Braised Short Ribs served in an enameled cast-iron Dutch Pot in a seasoned, thickened broth with sliced, multi-color petit carrots and sprinkled with chopped flat leaf parsley

Guinness Braised Short Ribs

Published on September 1, 2021 | By
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This recipe takes time, but it is oh so worth it. The short ribs are so tender that they fall right off the bone. Have you ever had a meal so good that after the first bite, it causes you to put down your fork and just stare off into space because your mind is trying to process the fantastic flavor and texture that just hit your palate? This is that kind of recipe.

Fair warning, this recipe will take a few hours. So if you are short on time, this is not the recipe for you. Save this one for another day and head on over to my 30 Minute Meals.

Okay, enough talking about it. Let’s get cooking.

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Ingredients

  • 3lbs of bone-in short rib, cut crosswise into 2-inch pieces
  • 1 teaspoon of Kosher Salt
  • 1/2 teaspoon of ground black pepper
  • 1 teaspoon of onion powder
  • 1/4 teaspoon of paprika
  • 2 Tablespoons of vegetable or canola oil
  • 1 1/2 medium-sized yellow onions
  • 3 celery stalks
  • 10 petit multicolor carrots
  • 2 Tablespoons of all purpose flour
  • 1 Tablespoon of tomato paste concentrate
  • 1 pint of Guinness Extra Stout
  • 6 cloves of garlic
  • 1 bunch of flat leaf parsley
  • 5 sprigs of thyme
  • 5 sprigs of oregano
  • 4 cups of beef broth

Instructions

  1. Rinse, drain and pat the short ribs dry. Season the short ribs with salt, pepper, onion powder, and paprika.
  2. In a large, cast iron Dutch oven, bring the oil to a medium heat. While the oil is heating: (i) peel and chop the onion, (ii) chop the celery, and (iii) peel and slice the carrots into thin diagonal slices.
  3. Once the oil has come to temperature, brown the short ribs on all sides (about 2 minutes per side). Be sure not to overcrowd the Dutch oven; brown the short ribs in multiple batches if necessary. Once the short ribs have been browned on all sides, remove them from the pot and set them aside on a plate.
  4. Do not remove any of the remnants from the Dutch oven. Turn the stove down just a tad and then sauté the onions, celery, and carrots in the Dutch oven. Stir continuously until the onions have browned and are fragrant. Then, stir in the flour and tomato paste concentrate until fully incorporated.
  5. Gently pour the Guinness into the Dutch oven and bring the liquid to a roaring boil. Then, add the short ribs, oregano, thyme, and garlic cloves into the Dutch oven and stir.
  6. Add the beef broth into the Dutch oven and give it a few stirs. Turn the stove down to a low simmer and cover the pot. Leave the Dutch oven on a low simmer for 90 minutes.
  7. Once the 90 minutes have passed, uncover the pot and give the sauce a taste. Season with additional salt and pepper to taste and allow to simmer for another 10 minutes.
  8. While the short ribs simmer, rough chop a handful of parsley. Sprinkle the parsley in the pot and give it a stir.
  9. Plate, serve and enjoy. Suggested side dishes: Mashed potatoes or grits; broccolini.

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