Serves 6
165 min
Beef and Guinness Short Ribs
Recipe GLPRa23611dea31a8c
Tender beef short ribs braised low and slow in a rich, dark stout beer reduction with caramelized vegetables. The Guinness adds depth and subtle sweetness to the savory beef broth, creating a deeply flavorful dish perfect for cool evenings. Serve alongside mashed potatoes or a fresh green salad.
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Ingredients
3 tablespoons Extra-virgin olive oil
4 pounds Boneless beef short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper, to taste
1 Large yellow onion, diced
3 Garlic cloves, minced
2 Carrots, diced
2 Celery stalks, cut into 1/2-inch pieces
2 cups Low-sodium beef stock, divided
1 pint Stout beer, such as Guinness
Directions
Preheat your oven to 380°F.
Place a large Dutch oven over medium-high heat and add the olive oil. Season the beef short rib pieces generously with salt and pepper. Working in batches if necessary, sear the ribs until deeply browned on all sides, about 5 minutes per side. Transfer the browned meat to a plate and set aside.
Pour off all but about 1 tablespoon of fat from the pot. Add the diced onion and minced garlic to the pot and sauté until the onion begins to soften and caramelize, approximately 3-4 minutes. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot.
Add the diced carrots and celery pieces to the pot. Cook for 5 more minutes, stirring occasionally, until the vegetables are slightly softened.
Pour in 1 cup of the beef stock and use your wooden spoon to scrape the bottom of the pot one more time, loosening any remaining caramelized bits. Return the seared short ribs to the pot along with the remaining 1 cup of beef stock and the stout beer. Stir to combine, then season the entire mixture with salt and pepper to taste.
Bring the braising liquid to a simmer over medium heat, uncovered. Allow it to simmer gently for about 20 minutes.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 2 hours, until the beef is very tender and the liquid has thickened into a rich sauce.
Remove from the oven and taste for seasoning, adjusting salt and pepper as needed. Serve the short ribs with their braising liquid spooned over top. Pair with mashed potatoes, a green salad, or both if desired.
