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Guinness Braised Short Ribs - Short Ribs


  • 1/2 cup all-purpose flour

  • 1/2 tsp salt or to taste

  • 1/4 tsp pepper or to taste

  • 4-5 lb Pasture to Plate Co. beef short ribs

  • 2 tbsp olive oil

  • 1 large yellow onion chopped

  • 1 large carrot chopped

  • 2 stalks celery chopped

  • 6 cloves garlic

  • 2 tbsp tomato paste

  • 440 ml Guinness stout (1 can)

  • 2 cups low sodium beef broth

  • 1 tbsp liquid smoke

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 1 tbsp fresh parsley chopped


  • Preheat oven: Preheat the oven to 375 F degrees.

  • Prepare short ribs: In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.

  • Sear short ribs on all sides: In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.

  • Saute veggies: In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic.

  • Deglaze the pot: Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if desired. Add the short ribs back to the pot and cover with a lid.

  • Transfer to the oven and braise: Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.

  • Garnish and serve: Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes, rice, or polenta.


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