Guinness Braised Short Ribs
Guinness Braised Short Ribs are incredibly flavorful and fall-apart tender! After an easy 20 minute prep on the stove, these short ribs are braised in the oven for 2 hours to create delicious, juicy beef short ribs.
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon ground coffee, *see note below
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons black pepper
- 2 teaspoons salt
- 3 pounds bone-in beef chuck short ribs, boneless ribs can also be used
- 3 tablespoons olive oil, divided
- 1 cup diced onion
- 2 tablespoons minced garlic
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup diced parsnips
- 1 teaspoon fresh grated ginger
- 6 ounces tomato paste
- 14.9 ounces Guinness Stout
- 4 cups beef stock
- 3 bay leaves
Instructions
- Preheat the oven to 350°F.
- Combine brown sugar, ground coffee, paprika, cumin, black pepper and salt in a shallow bowl.
- Rub the short ribs in the spice mixture until all sides are coated.
- Heat 2 tablespoons olive oil in a large dutch oven on the stove over medium-high heat.
- When the oil is hot, add the seasoned short ribs and sear on all sides, until browned.
- Once browned, remove the short ribs from the pan and set aside.
- Add the remaining tablespoon of olive oil to the pan and add the onions, garlic, carrots, parsnips, celery and ginger to the dutch oven.
- Once the vegetables are tender, add the tomato paste and cook for 1-2 minutes.
- Pour in the Guinness and beef stock. Use a spatula to scrape up any browned bits left behind in the pan from the short ribs.
- Place the short ribs back in the dutch oven and add the bay leaves.
- Place a tight-fitting lid on the dutch oven, or if you do not have a lid, cover tightly with foil.
- Remove from the stove and place in the preheated 350°F oven for 2 hours.
- After 2 hours, remove from the oven and serve.
Notes
- Coffee: since this recipe only calls for one tablespoon of ground coffee, if you don’t usually drink coffee, there’s no need to buy an entire bag of coffee grounds. You can simply omit it from the rub.
- A cast iron dutch oven is best for this recipe as it will maintain an even temperature throughout the cooking process, and it’s large enough to hold the recipe. If you don’t have a cast iron dutch oven, use a pot that’s at least 12 inches wide with sides that are 6 inches tall so that the recipe will fit in the pot.
- If you don’t have a lid for the pot, tightly cover it with foil before placing it in the oven.
- The Guinness can be replaced with 2 cups of red wine, if you prefer. I recommend using a dry red wine, such as a cabernet, pinot noir or merlot.
- This recipe can be made ahead of time. After braising the short ribs for 2 hours at 350°F, simply turn the oven to warm and leave the short ribs, covered in the oven, for up to 4 hours.
- Leftovers can be stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories 703kcal (35%)Carbohydrates 32g (11%)Protein 56g (112%)Fat 37g (57%)Saturated Fat 12g (60%)Polyunsaturated Fat 2gMonounsaturated Fat 19gCholesterol 147mg (49%)Sodium 2165mg (90%)Potassium 2064mg (59%)Fiber 5g (20%)Sugar 16g (18%)Vitamin A 4264mg (85%)Vitamin C 18mg (22%)Calcium 111mg (11%)Iron 9mg (50%)
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