Guinness Braised Short Ribs

Slow-cooked beef short ribs in a dark Guinness gravy with deep caramelised undertones. The ribs cook slowly until the meat slips cleanly from the bone, helped along by a base of softened vegetables, thyme, bay and a little marmite to round out the savoury depth. This is a winter dish that feels both rustic and luxurious.
The gravy reduces into a glossy, rich sauce that clings to mashed potatoes or parsnip purée. It tastes even better the next day, making it an ideal prepare-ahead recipe for colder evenings or slow Sunday cooking.

Yield 4

Author Sorrel's Kitchen

Cook time

5 H & 30 M

Total time

5 H & 30 M

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Guinness Braised Short Ribs

Slow-cooked beef short ribs in a rich Guinness gravy with deep savoury flavour and tender meat that falls from the bone.

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Ingredients

For the beef

• 4 meaty beef short ribs, bone in
• 2 tbsp plain flour (for dusting)
• 4 tbsp rapeseed oil

For the sauce

• 1 large brown onion, finely sliced
• 2 medium carrots, diced
• 2 celery sticks, diced
• 6 garlic cloves, whole and peeled
• 2 tbsp tomato purée
• 2 bay leaves
• 5 thyme sprigs
• 600 ml Guinness
• 500 ml beef stock
• 2 tsp soft brown sugar
• 2 tsp marmite
• 1 tbsp red wine vinegar or balsamic vinegar
• End of parmesan rind, optional
• Sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 160°C, 140°C fan. Pat the ribs dry with kitchen paper and season well with salt and pepper. Dust lightly with flour and shake off any excess.
2. Heat 2 tbsp the oil in a 26 cm enamelled cast iron Dutch oven. Brown the ribs in batches over medium high heat until deep golden on all sides and set aside.
3. Reduce the heat slightly, add the remaining oil and add the onion, carrots, celery and whole garlic cloves. Cook for 10 to 15 minutes until softened and lightly coloured. Stir in the tomato purée, bay leaves and thyme and cook for one minute.
4. Pour in the Guinness and simmer for five minutes, scraping up any browned bits. Add the beef stock, marmite, brown sugar and vinegar. Return the ribs to the pan so they sit mostly submerged. Tuck the parmesan rind in if using.
5. Cover with a tight fitting lid and transfer to the oven. Check at 3.5 hours. The ribs may need a further 30 to 60 minutes. They should be soft and falling apart which depends on size and shape.
6. Lift out the ribs and cover with foil. Skim excess fat from the surface of the sauce. Strain the solids from the liquid, return the liquid to the pan and simmer until reduced and glossy. Season to taste.
7. Serve the ribs over mashed potatoes or parsnip purée with plenty of Guinness gravy.

Nutrition Facts

Calories

645

Fat

43 g

Sugar

7 g

Protein

46 g

Carbs

18 g

Approximate values per serving

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https://www.sorrelskitchen/blog/guinness-braised-short-ribs

All rights reserved for Sorrel's Kitchen

beef short ribs, Guinness, stout gravy, slow braise, winter dinner, mashed potatoes, parsnip purée, thyme, bay, Dutch oven

Dinner, Mains, Winter, Autumn

Irish, British

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Ingredients and sourcing tips

Beef short ribs
Choose thick, meaty ribs from the butcher so they produce enough gelatin for a rich sauce. Ribs with good intramuscular fat will soften properly during the long cooking time.
Guinness
The stout brings bitterness, sweetness and depth. Any draught-style stout works but Guinness gives the most predictable balance once reduced.
Marmite
A small amount adds a savoury edge and binds the flavours. It disappears into the sauce but leaves it rounder and more complex.
Parmesan rind
Optional but excellent for body. It melts slowly and enriches the sauce without becoming cheesy.

Variations and dietary swaps

Different vegetables
Leeks or shallots can replace the onion for a sweeter base. Root vegetables like parsnip can add natural thickness to the sauce.
Alternative stout
Use a local stout or porter for a slightly deeper roasted flavour. Swap it for red wine for a richer fruitier flavour.
Without alcohol
Replace Guinness with a mix of extra stock and a splash of malt vinegar for acidity.

Kitchen notes

Tips and pitfalls to avoid
Brown the ribs in a hot pan or the flour can turn pasty and prevent proper crust formation. Browning thoroughly builds most of the flavour.
Timing and texture cues
The ribs must feel soft when lifted with tongs. If they resist, give them more time. Once strained, the sauce thickens quickly because of the gelatin so watch it carefully.
Storage and make ahead
This dish improves overnight. Cool fully, chill and reheat gently on the hob.

Serving suggestions

How to serve
Serve on warm plates with mashed potatoes, parsnip purée or soft polenta. Spoon the sauce over at the end so it stays glossy.
Drinks to pair
A cold stout, a medium bodied red wine or a bright cider to cut through the richness.