This Guinness braised short ribs recipe is so easy and makes the best short ribs you've ever tasted. I make these pretty regularly. and always for St. Patrick's Day!
I haven't always liked beer, but I found that, just like with wines, you have to find what you like. Check out your local breweries, and go on tours when you travel. I found some great beer when visiting Idaho Breweries.
Once I realized cooking with Guinness was a thing, I've branched out and tried other recipes with the world-famous beer from Ireland.
Spare ribs are typically in a sticky sweeter sauce and often eaten with your fingers. Short ribs are usually in a stew or served au jus. Both need to be cooked a long time to make them fall-off-the-bone tender.
Don't be tempted to use other beers when making these Guinness short ribs - please! There is nothing like Guinness when it comes to drinking or cooking!
I went to Dublin with Steller Stories a few years ago and visited the Guinness Storehouse - where you can get your face etched into the foam of a Guinness Draught! Visit Steller to see more of my Steller Stories from Ireland, and be sure to go when you visit Ireland.
For a taste of Ireland closer to home, Raglan Road is of the best restaurants in Disney Springs in Orlando. That's where my love affair with Guinness began!
One thing I realized is that Guinness just doesn't taste as good in other parts of the world. When I buy it locally, I was go with the Foreign Stout.
Why This Recipe Works
Super easy- Besides giving the ribs a good sear, you just add it all to the pot and let the braising do its job.
Your house will smell heavenly - but don't take them out too soon.
Make Shepherd's Pie - double the batch and make Shepherd's pie with the leftovers! Dinner two nights in a row? Winning!
What Goes into this Short Rib Recipe
Short Ribs - short and spare ribs are the same cut of beef, but short ribs are just cut shorter. They are perfect in stews and shepherd's pie.
Guinness Stout - We used a can of the draught, but any Guinness will do.
Scroll to the end to the printable recipe card for complete ingredients list and directions.
How to Make Beer Braised Beef Short Ribs
Preheat the oven to 350°.
Add olive oil to dutch oven or large cast-iron skillet on medium-high heat and until hot. You want to use a heavy pot that can go from the stovetop to the oven.
Generously add kosher salt and black pepper to the short ribs.
Add short ribs to a large Dutch oven and get a good sear on every side. You want the exterior of the short ribs to be somewhat crispy.
This took about 10 minutes for 8 short ribs. You will be deglazing the pan later, so it's good if bits stick to the pan. You want an amber-brown color.
Go ahead and chop your onions and carrots. Once short ribs are seared, remove them and set aside.
In the same pan, sauté carrots and onions for 5 to 8 minutes, making sure to get browned bits of short rib that are stuck to the bottom of the pan. Add celery seed and stir well to combine. Remove vegetables and set aside.
Deglaze the pan with the Guinness Draught.
Transfer ribs and vegetables back to the skillet along with the beef stock (or beef broth), tomato soup, and celery seed. (You can also use tomato paste or even tomato juice. I had to experiment thanks to the grocery stores during the pandemic.)
Add fresh thyme, stir with a large spoon, and cover tightly with a lid or aluminum foil.
Place the covered pot in 350° oven for 2 ½ hours to 3 hours. Cooking the ribs for a good amount of time creates really tender beef.
Remove short ribs and vegetables from pan and transfer to a plate to rest. Strain the accumulated juices and divide in half.
Pour half the braising liquid into a saucepan and reduce over medium/high heat to make a sauce. This is what gives these short ribs the rich flavor.
When ready to serve, simmer the short ribs in the other half of the liquid until warm again, about 15 minutes. Spoon the reduced sauce over the ribs.
My favorite way to serve the short ribs with mashed potatoes, buttered noodles, or rice along with root vegetables. A dry red wine like a Pinot Noir or Malbec would pair nicely.
This is a wonderful recipe for a special occasion or dinner party but easy enough for Sunday dinner.
Don't rush the braising as this dish needs plenty of cooking time. Plan to start it in early afternoon so it's ready in time for dinner.
Don't substitute another type of beer other than stout, and be careful if you don't have Guinness to use a stout that isn't too sweet.
Frequently Asked Questions
You could! Just make sure to get a good sear on the short ribs first. Slow cooking is basically the same cooking method. The long cooking time is the key.
I can't recommend any beer but Guinness as I haven't tried it. If you absolutely can't find Guinness, use another stout.
We finished them the first night for dinner, but they will keep for 2-3 days in an airtight container in the refrigerator.
More Irish Recipes
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Guinness Braised Short Ribs
- Cast Iron Skillet or Dutch Oven
- 8 pieces short rib
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp olive oil
- 1 onion medium
- 2 carrots large
- 1 can Guinness Draught 14.9 ounces
- 2 cups beef stock
- 1 cup tomato soup can substitute juice or sauce
- 4 sprigs thyme fresh
- 4 tsp celery seed
- Preheat the oven to 350°.
- Add oil to dutch oven and heat until hot. Generously salt and pepper short ribs.
- Add short ribs to pot and get a good sear on every side. This took about 10 minutes for 8 short ribs. You will be deglazing the pan later, so it's good if bits stick to the pan. You want an amber-brown color.
- Remove short ribs and place in roasting pan or cast-iron skillet.
- In the same pan, sauté carrots and onions for 5 to 8 minutes. Add celery seed and give it a stir. Once vegetables are relatively soft, transfer to roasting pan.
- Deglaze the pan with the Guinness Draught. Add juices to pan along with the beef stock, tomato juice, and thyme.
- Cover tightly with lid or foil and place in 350° oven for 2 ½ hours.
- Remove short ribs from pan and transfer to a plate to rest. Strain the liquid and divide in half. Pour half the liquid into a saucepan and reduce over medium/high heat to make a sauce.
- When ready to serve, simmer the short ribs in the other half of the liquid until tender, about 15 minutes. Spoon the sauce reduction over the ribs.
- Serve with mashed potatoes, noodles, or rice.