Description

Guinness Braised Short Ribs showcase a delightful blend of tender beef, aromatic vegetables, and the rich flavor of Guinness stout. This simple, comforting dish is perfect for cozy dinners, offering a hearty meal that is sure to impress your guests.

Ingredients

Scale

3 pounds ( about 1.4kg) beef short ribs on the bone
1 tsp salt flakes
1 tsp freshly cracked black pepper
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig rosemary or sage
2 tbsp olive oil
1 large onion finely diced
2 stalks celery finely diced
2 large carrots finely diced
3 cloves garlic sliced or chopped
1 tsp sweet paprika
1 tsp mustard powder
1 tsp garlic powder
½ tsp salt
1 cup (100g) wild mushrooms sliced if large
2 tbsp tomato paste
1 tbsp worcestershire sauce
2 tsp brown sugar
2 cup (500ml) beef stock or beef broth
2 cups (500ml) guinness stout
1 tbsp cornstarch (cornflour) diluted in 4 tbsp cold water
3 tbsp flat leaf parsley chopped
salt and pepper to taste

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Instructions

Preheat the oven to 400°F (200°C). Pat the ribs dry using paper towels and generously season with salt and pepper. Let sit for 30 minutes to reach room temperature.
Place the ribs on a rack over a roasting pan and sear in the oven for 15-20 minutes, turning halfway through.
Remove the ribs from the oven and set aside. Lower the oven temperature to 320°F (160°C). Tie the sprigs of thyme, parsley, and sage or rosemary with the bay leaves.
Heat olive oil in a Dutch oven and sauté the diced onion, celery, and carrots for about 5-8 minutes until softened.
Add sliced garlic, salt, paprika, mustard powder, and garlic powder, stirring until the garlic is fragrant.
Stir in sliced mushrooms and cook for a couple of minutes. Add tomato paste, Worcestershire sauce, and brown sugar, stirring well.
Pour in the beef broth or stock and Guinness, bringing the mixture to a simmer. Submerge the ribs and herb bundle in the braising liquid.
Cover the Dutch oven tightly with a lid and transfer to the oven. Braise for 90 minutes to 2 hours, or until the meat is tender and falling off the bone. Cook up to three hours if desired.
Remove the herb bundle. Stir in the cornstarch slurry and simmer for a couple of minutes until the gravy thickens and shines.
Taste and adjust the seasoning with salt and pepper as necessary. Garnish with fresh parsley and serve over mashed potatoes or colcannon.

Notes

For a richer flavor, allow the beef to marinate overnight in the seasoning before cooking.
Leftovers can be stored in the fridge for up to 3 days and taste even better the next day.
Serve with a crusty bread to soak up the flavorful gravy.

Nutrition

Serving Size: 1 serving
Calories: 680
Sugar: 8g
Sodium: 750mg
Fat: 36g
Saturated Fat: 11g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 4g
Protein: 60g
Cholesterol: 155mg