Fork tender, hearty, stout laced Guinness braised short ribs are a great beef recipe to celebrate St Patricks Day or anytime of year. Roasted in the dutch oven, slow braised short ribs are much easier than they look and full of toasty, caramelized flavors.
- 3 to 4 pounds (6 to 8 pieces) bone-in short ribs
- 1/2 cup all purpose flour
- 3 tablespoons extra virgin olive oil
- 2 medium carrots, finely diced
- 3 celery ribs, finely diced
- 1 large yellow onion, finely diced
- 3 cloves garlic
- 8 ounces Guinness or Irish stout beer
- 1 cup beef stock
- Prep. Let the short ribs sit at room temperature for 45 minutes to 1 hour. Preheat the oven to 350°F. Season the short ribs with salt and pepper on both sides. Dredge all sides of the short ribs with flour.
- Sear. Heat a dutch oven over high heat on the stove top. Add oil, once the oil shimmers braise the short ribs on each side for about 1 minute or until browned. Remove the short ribs to a plate and reduce the heat to medium.
- Cook. Sauté the carrots, celery and onion in the dutch oven for 4 to 5 minutes until the onions are translucent. Add the garlic and cook for 1 minute until fragrant. Pour the Guinness over the vegetables, scraping the bottom of the pan with a spatula or wooden spoon to incorporate any ‘bits’ that stuck to the pan during braising. Stir in the beef stock, cover and transfer to the oven. Bake for 2 to 2 1/2 hours until tender and falling off the bone.
- Make the sauce. Transfer the short ribs to a platter and tent with foil to keep warm. Using a hand blender, carefully blend the vegetables and liquid together into a smooth sauce. Alternatively, you can carefully transfer the hot liquid and vegetables to a blender and purée until smooth. Taste the sauce to check seasoning, add salt and/or pepper if needed. Pour the sauce over the short ribs and serve.
Slow Cooker Instructions:
- Prep the short ribs as directed above. Sear in oil in a skillet over high heat. Transfer to a slow cooker and add vegetables, garlic, stout and beef stock.
- Cook for 6 to 8 hours. Transfer the ribs to a plate and blend the remaining liquid into sauce.
If using a blender to purée the sauce, be sure to check its ability to handle hot liquids first
- Category: main dish
- Method: dutch oven
- Cuisine: american
Keywords: braised short ribs, st patrick's day recipe, stout braised beef, guinness recipes