These Guinness Short Ribs are a rich, one-pot dinner slow-braised in stout beer, fresh herbs, and beef broth until perfectly fork-tender. The deep, malty flavor from Guinness Extra Stout creates a savory pan sauce that thickens into a silky gravy, which I love over mashed potatoes! Everything cooks in a single Dutch oven, making this an easy, impressive meal for Sunday dinner or special occasions. If you love deeply braised beef, you’ll also want to try my Wine Braised Short Ribs for another cozy variation.
Ingredients & Substitutions
- Beef Short Ribs: Bone-in short ribs are ideal for braising because the marbling and connective tissue slowly break down during cooking, creating incredibly tender, flavorful meat. Be sure to sear them first; that deep browning builds the foundation of the sauce.
- Kosher Salt & Black Pepper: Simple seasoning goes a long way here. The stout and herbs add plenty of depth, so you don’t need anything complicated.
- Yellow Onion: As it cooks down, the onion adds natural sweetness and richness to balance the bold stout. You can substitute a sweet onion for a slightly milder flavor, or use a white onion if that’s what you have on hand. In a pinch, 2 to 3 shallots will also work.
- Tomato Paste: This gives the sauce body and concentrated savory flavor. Letting it cook briefly deepens its richness. If you’re out, you can use 1/2 cup of tomato sauce and simmer it for a few extra minutes to reduce. A tablespoon of ketchup can also work in a pinch.
- Guinness Extra Stout: The star of the dish. Guinness (I used extra-stout) adds a deep, malty flavor with subtle bitterness that balances the richness of the beef. If you don’t have Guinness, another stout works well. You can substitute additional beef broth if you prefer not to cook with beer, but the flavor will be milder.
- Beef Broth: Forms the base of the braising liquid. Use low-sodium broth if you want to control the salt level.
- Worcestershire Sauce: Adds an extra layer of savory depth and enhances the beefy flavor.
- Fresh Thyme, Parsley & Rosemary: These herbs infuse the braising liquid with a warm, aromatic flavor. If using dried herbs, start with about 1 teaspoon total (combined) and adjust to taste.
- Unsalted Butter & All-Purpose Flour: Whisked together to create a roux, which thickens the strained braising liquid into a smooth, silky gravy.
FAQs
Can I make Guinness short ribs ahead of time?
Yes, and they’re actually even better the next day. The flavors deepen as the ribs rest in the sauce. Let them cool slightly, then store the ribs in the gravy in the refrigerator. Reheat gently on the stovetop or in a 325°F oven until warmed through.
Can I use a different cut of beef for this recipe?
Absolutely! Bone-in short ribs are ideal for braising, but other well-marbled, slow-cooking cuts work well too:
- Chuck roast: Cut into large chunks; braises beautifully and is widely available.
- Beef shank or oxtail: These cuts add rich, gelatinous flavor to the sauce.
- Boneless short ribs: Slightly less dramatic presentation, but cooks the same way.
Cooking times may vary slightly; the key is that the meat should be fork-tender and pull apart easily.
Can I make this without Guinness?
If you prefer not to cook with beer, substitute additional beef broth in place of the Guinness Extra Stout. The sauce will be slightly less complex and malty, but still rich and delicious. Another stout beer can also be used if you don’t have Guinness specifically.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs if fresh herbs are not available. As a general guideline, use about 1 teaspoon of dried herbs for each tablespoon of fresh herbs called for in the recipe. Since dried herbs are more concentrated, add them with the broth so they have time to rehydrate and release flavor. The overall flavor will be slightly more intense and less bright than when using fresh herbs.
Can I cook short ribs in a slow cooker instead?
Yes. After searing the ribs and simmering the braising liquid on the stovetop, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until fork-tender. For the thickened gravy, strain the liquid and prepare the roux on the stovetop as directed.
How to Serve Guinness Short Ribs
- Over Mashed Potatoes: Spoon the silky Guinness gravy over creamy mashed potatoes, skins-on mashed potatoes, or cauliflower mashed for a classic, comforting plate.
- With Noodles or Rice: Serve the ribs atop egg noodles, buttered noodles, or steamed rice to soak up every bit of the rich sauce.
- With Roasted or Sautéed Vegetables: Pair with roasted carrots (I also have air fryer carrots), parmesan green beans, or burgundy mushrooms to add color and balance to the meal.
- Family-Style: Keep it simple by serving the ribs straight from the Dutch oven at the table; let everyone dig in with a fork for that hearty, cozy vibe.
Pro Tip: These ribs are even better the next day; the flavors deepen, and the sauce thickens slightly, making leftovers a dream.
How to Store & Reheat Guinness Short Ribs
To Refrigerate: Let the ribs cool slightly, then transfer them and the gravy to an airtight container. Store in the refrigerator for up to 4 days. Keeping the ribs submerged in the sauce helps them stay tender and flavorful. Reheat gently on the stovetop over low heat or in a 325°F oven until warmed through.
To Freeze: Cool completely before freezing. Place ribs and sauce in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible. Freeze for up to 3 months.
To Reheat: Thaw overnight in the refrigerator. Reheat slowly on the stovetop over low heat, stirring occasionally, or in a covered baking dish in a 325°F oven until heated through. The gravy will thicken as it warms; add a splash of broth or water if needed.
Guinness Short Ribs
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 beef short ribs, about 2 pounds
- 1 large yellow onion, diced (about 1 ½ cups)
- ¼ cup (56 g) tomato paste
- 1 bottle (11.2 ounces) Guinness Extra-Stout
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 6 cups (48 ounces) beef broth
- 1 tablespoon Worcestershire sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Evenly season all sides of the short ribs with kosher salt and black pepper. Set aside.
- In a large oven-safe Dutch oven over medium-high heat, add the olive oil. Once hot and shimmering, sear the short ribs on all sides until browned, working in batches if necessary to avoid crowding the pot. Transfer the seared ribs to a plate and set aside.
- Reduce the heat to medium. To the Dutch oven, add the diced onions and tomato paste. Stir to combine and cook for 2 minutes.
- Pour in the Guinness. Stir, scraping up the browned bits from the bottom of the pot with a wooden spoon. Let the mixture simmer for about 5 minutes to cook off some of the alcohol.
- Add the thyme, parsley, rosemary, Worcestershire sauce, and beef broth. Return the seared short ribs to the pot, making sure they are mostly submerged in the braising liquid.
- Bring the mixture to a boil. Cover the Dutch oven with a lid and carefully transfer it to the preheated oven. Cook for 3 hours, or until the meat is fork-tender and starting to fall off the bone.
- Remove the Dutch oven from the oven. Carefully transfer the ribs to a plate and loosely cover with aluminum foil to keep warm. Remove and discard the herb sprigs.
- Carefully pour the remaining liquid through a fine mesh strainer into a large glass bowl. Discard any solids. Let the broth sit for a few minutes so the fat rises to the top, then use a spoon to skim off and discard the top layer of fat. You should be left with about 3 cups of liquid.
- Return the Dutch oven to medium heat. Add the butter and let it melt completely, then whisk in the flour to form a smooth roux. Cook for about 1 minute.
- Slowly pour the reserved broth back into the Dutch oven, whisking continuously to prevent lumps.
- Bring the mixture to a simmer, then continue cooking for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Serve the ribs hot with the gravy spooned over the top.
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