Beer Braised Short Ribs

5 from 2 votes

These flavorful Dutch oven beer-braised short ribs with Guinness are best served on a bed of creamy mashed potatoes. This is comfort food at its best!

Prep Time30

Cook Time2 30

Course: Beef, Pork and Lamb, Main Course

Cuisine: American, Irish

Servings: people

Calories: 457kcal

Author: Adina

Equipment

Large Dutch oven
Tongs

Ingredients

2.5 lbs beef short ribs 1200 g
1 teaspoon fine sea salt or Kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium onion 150 g/ 5.5 oz, finely chopped
1 medium carrot 100 g/ 3.5 oz, finely chopped
2 ribs celery finely chopped
2 garlic cloves minced
1 tablespoon tomato paste
1 bottle Guinness 330 ml, Note 1
1 ¼ cups beef or chicken stock, low sodium, 300 ml, Note 2
1 teaspoon thyme
2 bay leaves
1 teaspoon balsamic vinegar more to taste
salt and ground black pepper to taste

Instructions

Beef short ribs:

Dry the ribs with paper towels. Rub them with salt and pepper.
2.5 lbs beef short ribs / 1.2 kg + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Brown ribs: Heat the oil in the Dutch oven. Brown the ribs on high heat for a total of 6-7 minutes or until they are nicely browned on all sides. Flip them using tongs and remove them from the pot once they are seared.
2 tablespoons vegetable oil

Beer gravy:

Chop vegetables: While the ribs are browning, chop the vegetables and mince the garlic.
1 medium onion + 1 medium carrot + 2 ribs celery + 2 garlic cloves
Sauté vegetables: Reduce the heat to medium and cook the onions for 2 minutes or until slightly translucent. Add carrots and celery and cook for 4 minutes or until the carrots are softer. Add minced garlic and tomato paste and stir for another 1-2 minutes.
1 tablespoon tomato paste
Simmer: Return the beef to the pot. Pour in the Guinness and the stock, and add the thyme and bay leaves. Cover the pot and simmer the ribs on low heat for 2 ½ hours until they are super tender.
1 bottle Guinness + 1 ¼ cups beef / 300 ml + 1 teaspoon thyme + 2 bay leaves
Sauce: You can leave the sauce as it is or strain it. To strain it, first remove the ribs. Next, strain the sauce through a fine sieve (Note 3). Discard the vegetables and return the sauce to the pot. If it’s too thin, bring it to a boil and simmer it shortly to reduce it slightly.
Adjust the taste with balsamic vinegar, salt, and pepper. More salt might not be necessary; it depends on the salt content of your stock. Return the beef ribs to the Dutch oven, spoon some sauce over them, and serve.
1 teaspoon balsamic vinegar + salt and ground black pepper

Notes

Beer: You can use another stout/ dark beer if you like.
Stock: It’s preferable to use low-sodium beef or chicken stock. The liquid will reduce during cooking, and if the stock is too salty, the results will be too salty.
Fat: Remove some of the excess fat on top of the sauce using a large, flatter spoon

Nutrition