Guinness-braised Short Ribs is a traditional Irish recipe for a classic dish of beef short ribs that are seared to colour and then braised in a Guinness, tomato puree and beef stock base. The full recipe is presented here and I hope you enjoy this classic Irish version of: Guinness-braised Short Ribs.
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In this dish, beef short ribs are seared until brown and then braised in a mixture of Guinness beer, beef broth, and aromatics until they’re fall-off-the-bone tender. The resulting sauce is rich, savory, and perfect for serving with mashed potatoes or roasted vegetables.
Ingredients:
1.75kg beef short ribs
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
4 garlic cloves, minced
1 tablespoon tomato purée
500ml Guinness or other stout beer
500ml beef stock
2 sprigs of fresh thyme
1 bay leaf
Mashed potatoes or roasted vegetables, for serving
Method:
Pre-heat your oven to 180°C.
Season the short ribs liberally with salt and freshly-ground black pepper.
In a large cast iron casserole (Dutch oven) or other lidded oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and cook, turning occasionally, until nicely browned on all sides (about 8-10 minutes total time).
Remove the short ribs from the pot and set them aside. Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
Stir in the tomato purée and cook for 1-2 minutes. Now pour in the Guinness and beef stock, stirring to combine.
Add the thyme and bay leaf then return the short ribs to the pot and spoon some of the sauce over them.
Cover the casserole with a lid and transfer to your pre-heated oven.
Bake for 2–2 1/2 hours, or until the short ribs are tender and falling off the bone.
Remove the casserole from the oven and skim off any fat from the surface of the sauce.
Serve the short ribs with the sauce and colcannon, mashed potatoes or roasted vegetables on the side.
