The Best Guinness Braised Short Ribs Recipe
Get ready for an experience of indulgence with these Guinness Braised Short Ribs! Picture this: Beef short ribs, seared to perfection, then slow-braised in a mouthwatering concoction of aromatic vegetables, bold Guinness stout, and rich beef broth. The result? Ribs that are fork-tender, falling off the bone, and brimming with deep, complex flavors. But that’s not all! A hint of liquid smoke gives an exciting, smoky undertone that complements the earthiness of rosemary and thyme. Finally, we sprinkle fresh parsley over the top, adding a burst of freshness that cuts through the richness. Served over creamy mashed potatoes, these ribs will turn any meal into a feast. Go ahead, treat yourself and whip up a batch today – you won’t regret it!
All-Purpose Flour: Used for dredging the short ribs and forming a flavorful crust as you sear them. Substitute with gluten-free flour for a gluten-free version. Salt and Pepper: For seasoning the ribs. Adjust to your personal taste. Beef Short Ribs: The star of the show! Ideally, look for bone-in short ribs for the best flavor, but boneless short ribs can be used too. Olive Oil: Used for searing the short ribs. Can be substituted with other high-heat oils such as canola or grapeseed oil. Onion, Carrot, and Celery: These vegetables add a base layer of flavor to the dish. They can be substituted with similar veggies like leeks or parsnips. Garlic: For an extra punch of flavor. If you’re not a fan of garlic, feel free to reduce the amount or leave it out entirely. Tomato Paste: This adds depth and richness to the sauce. In a pinch, you could substitute it with ketchup or a can of diced tomatoes. Guinness Stout: Guinness gives a deep, malty flavor to the dish. You could substitute with another dark beer, a lighter beer for a less intense flavor, or beef broth if you prefer a non-alcoholic version. Beef Broth: Adds liquid for braising and an extra layer of flavor. Vegetable broth or chicken broth could also work in a pinch. Liquid Smoke: Enhances the smoky flavor of the dish. If you don’t have liquid smoke, smoked paprika could be a good alternative. Rosemary and Thyme: These herbs bring a lovely aroma to the dish. You could also use dried herbs or substitute with other herbs like oregano or bay leaves. Parsley: Used for garnish and a touch of freshness. You could substitute with other fresh herbs like cilantro or chives, or omit it if preferred.
Let me show you how easy it is to make these Guinness Braised Short Ribs that will result in fall-off-the-bone tender short ribs every single time. Let’s get cooking! First things first, we’re going to give those beef short ribs a good dusting of flour, salt, and pepper. This is going to help us create a deliciously flavorful crust when we sear them. Make sure you’ve got all sides covered in that flour mixture. We’re setting ourselves up for success with this step! Next up, it’s time to turn up the heat! Let’s get some olive oil hot in a Dutch oven, and then add the ribs. Don’t overcrowd them – doing them in batches is key. We’re aiming for a lovely brown crust on all sides. Once that’s done, take the ribs out and set them aside. Now, into that same pot, throw in the onions, carrots, celery, and garlic. Just saute them until the onion softens and the garlic becomes beautifully aromatic. This combination is going to form a fantastic flavor base for our braising liquid. Let’s deglaze the pot with tomato paste, Guinness stout, and beef broth. Add a little liquid smoke for that deep, smoky flavor and toss in some rosemary and thyme for extra aromatics. Once you’ve got a good boil going, nestle the short ribs back in there and cover it up. Pop that pot in the preheated oven and let the low and slow heat work its wonders. In about 2 1/2 to 3 hours, those ribs should be so tender they’re practically falling off the bone. Last but not least, don’t forget to remove the rosemary and thyme sprigs from the pot. Sprinkle over some freshly chopped parsley for a pop of color and a burst of freshness. All that’s left to do is to serve these fabulous Guinness braised short ribs over some creamy mashed potatoes.
Storage
Once the dish has cooled down, transfer the short ribs and the sauce into an airtight container. They can be stored in the refrigerator for about 3 to 4 days.
Freezing
Put them in a freezer-safe container or heavy-duty freezer bags, again along with the sauce. They can be stored in the freezer for 2 to 3 months. To reheat, defrost overnight in the fridge and then gently reheat on the stove until warmed through. For best results, you may want to consider reheating in the oven at a low temperature to maintain the tender texture of the ribs.
Other Delicious Recipes You’ll Love
Skillet Shepherd’s Pie Moussaka Crockpot Cabbage Rolls Skillet Chicken Pot Pie Instant Pot BBQ Pork Ribs Korean BBQ Ribs Hungarian Goulash Osso Buco Slow Cooker Ribs London Broil
