Guinness Braised Short Ribs are rich, deeply flavored and fall-apart tender. After about 20 minutes of hands-on prep on the stovetop, the ribs braise low and slow in the oven for two hours, producing juicy, melt-in-your-mouth beef. Serve with creamy mashed potatoes and roasted root vegetables for a comforting, impressive meal.
Table of contents
- Ingredients
- Instructions
- What to serve with short ribs
- Pro tips
- Storage and reheating
- More beef recipes to try
This recipe originally appeared on the blog in January 2012. Inspired by a well-known restaurant version, it’s been a favorite for over a decade. The slow braise fills the kitchen with a wonderful aroma, and the resulting ribs are so tender they fall from the bone. It’s an excellent dish for entertaining or a cozy family dinner.
I always recommend serving these short ribs over mashed potatoes so the sauce can be spooned over the whole plate. A side of roasted vegetables completes the meal and adds color, texture and seasonal flavor.
Ingredients
- Bone-in beef short ribs – about 3 pounds. Bone-in ribs add more flavor, but boneless will work if needed. Ask your butcher if your store doesn’t stock them.
- Brown sugar – used in the spice rub to balance bitterness and deepen flavor.
- Ground coffee – a small amount in the rub enhances savory depth; omit if you prefer not to use coffee.
- Paprika, ground cumin, salt and black pepper – for the rub.
- Olive oil – for searing and sautéing (or a neutral vegetable oil).
- Onion and garlic – aromatics for the braising base.
- Celery, carrots and parsnips – diced and cooked with the aromatics for added body and flavor.
- Fresh grated ginger – adds a bright, slightly spicy note to the braise.
- Tomato paste – cooked briefly with the vegetables to build umami.
- Guinness stout – the braising liquid in this recipe; it contributes malty sweetness with hints of chocolate and coffee. If you prefer, use 2 cups of dry red wine instead.
- Beef stock – use a good-quality stock for a richer final sauce.
- Bay leaves – for a subtle herbal background.
Instructions
The method is straightforward: season, sear, build the braising base, add liquid and finish in the oven. Below are the steps you’ll follow to make tender, flavorful short ribs.
Step 1: Preheat the oven to 350°F (175°C). In a small bowl combine 2 tablespoons brown sugar, 1 tablespoon ground coffee (optional), 1 tablespoon paprika, 2 teaspoons ground cumin, 2 teaspoons black pepper and 2 teaspoons salt. Rub the mixture all over the short ribs.
Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add the short ribs and sear until browned on all sides, about 2–3 minutes per side. Remove the ribs and set aside.
Step 3: Add the remaining tablespoon of oil to the pot. Sauté 1 cup diced onion, 2 tablespoons minced garlic, ½ cup diced celery, ½ cup diced carrots, ½ cup diced parsnips and 1 teaspoon grated fresh ginger until the vegetables soften, about 4–5 minutes.
Step 4: Stir in 6 ounces tomato paste and cook for 1–2 minutes to develop flavor. Pour in a 14.9-ounce can or bottle of Guinness and 4 cups beef stock, scraping up any browned bits from the bottom of the pot.
Step 5: Return the short ribs to the pot and tuck in 3 bay leaves. Cover with a tight-fitting lid (or foil if you don’t have a lid) and place in the preheated oven.
Step 6: Braise in the oven at 350°F for 2 hours, or until the meat is very tender and easily pulls away from the bone. Remove from the oven, skim any excess fat from the surface if desired, and serve.
What to serve with short ribs
These ribs pair beautifully with creamy, starchy sides that soak up the braising sauce. Classic options include mashed potatoes, creamy polenta or risotto. Roast seasonal root vegetables or broccolini for a bright, textured contrast. Spoon some of the braising liquid over the meat and sides for maximum flavor.
- Instant pot mashed potatoes
- Rosemary blue cheese mashed potatoes
- Creamy polenta
- Risotto or butternut squash risotto
- Baked sweet potatoes
- Roasted root vegetables
- Garlic parmesan broccolini
- Corn casserole or maple-bacon Brussels sprouts
Pro tips
- Use a heavy, oven-safe pot: A cast iron Dutch oven is ideal because it holds heat evenly and is spacious enough for the ribs and liquid. If you don’t have one, choose a pot at least 12 inches wide with 6-inch sides.
- Brown the meat well: Searing develops flavor through caramelization. Don’t rush this step.
- No lid? Use foil: Tightly cover the pot with foil if it doesn’t have a lid to keep moisture in while braising.
- Swap the stout for wine: If you prefer, replace the Guinness with 2 cups dry red wine (cabernet, pinot noir or merlot work well).
- Make ahead: The dish holds well—after braising, you can keep it warm in a low oven for several hours, or refrigerate and gently reheat the next day.
- Sear in batches: If your ribs don’t fit comfortably in the pot, sear them two batches so each piece browns evenly.
- Stovetop option: Braise on the stove over medium-low heat, covered, for about two hours if you prefer not to use the oven.
Storage and reheating
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat in the braising liquid: warm gently on the stovetop over medium heat for 20–30 minutes until heated through.
- To reheat without the liquid: wrap ribs in foil and warm in a 350°F oven for 10–15 minutes to prevent drying.
- The reduced braising liquid makes a great base for soup or stew once the fat is skimmed from the top after chilling.
More beef recipes to try
If you enjoy this recipe, try other hearty beef favorites like:
- Beef Wellington
- Sirloin steak with marinade
- Beef and asparagus stir-fry
- Smoked brisket
- Sous vide steak
- Grilled New York strip
- Carne asada tacos
- Slow-cooked beef barbacoa
Guinness Braised Short Ribs
Servings: 4 people | Prep time: 20 minutes | Cook time: 2 hours | Total time: 2 hours 20 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon ground coffee (optional)
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- 2 teaspoons salt
- 3 pounds bone-in beef chuck short ribs (boneless can be used)
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 2 tablespoons minced garlic
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced parsnips
- 1 teaspoon fresh grated ginger
- 6 ounces tomato paste
- 14.9 ounces Guinness stout
- 4 cups beef stock
- 3 bay leaves
Instructions
- Preheat oven to 350°F (175°C).
- Mix brown sugar, coffee (if using), paprika, cumin, pepper and salt. Coat the short ribs with the rub.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned; remove and set aside.
- Add remaining oil and sauté onion, garlic, celery, carrots, parsnips and ginger until softened, about 4–5 minutes.
- Stir in tomato paste and cook 1–2 minutes. Add the Guinness and beef stock, scraping up browned bits from the bottom of the pot.
- Return ribs to the pot, add bay leaves, cover tightly and braise in the oven for 2 hours, until the meat is very tender. Remove and serve.
Notes
- If you don’t use coffee, omit it from the rub — it’s only a small amount and is optional.
- A heavy, oven-safe Dutch oven is recommended; if your pot has no lid, cover tightly with foil.
- Substitute 2 cups dry red wine for the Guinness if preferred.
- Leftovers keep refrigerated up to 5 days and reheat well in the braising liquid.
Nutrition Facts (per serving)
Calories: 703 kcal | Carbohydrates: 32 g | Protein: 56 g | Fat: 37 g | Saturated Fat: 12 g | Sodium: 2165 mg