If you’re craving a meal that wraps you in warmth and richness, this Guinness Braised Short Ribs Recipe is exactly what you need. Imagine tender beef ribs slow-cooked in a deliciously deep Guinness stout sauce—perfect for cozy dinners that feel like a big kitchen hug.

A white round pot filled with many pieces of cooked meat in a deep brown sauce, showing a rich texture with small chunks of vegetables like carrots and celery mixed in. The meat pieces are stacked layered, covered in the thick sauce that has a shiny, slightly oily surface with hints of herbs sprinkled evenly across. The pot sits on a white marbled surface with part of a gray and white striped cloth visible on the side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Guinness Braised Short Ribs Recipe
Top Tip
How to Serve Guinness Braised Short Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Guinness Braised Short Ribs Recipe

Why You'll Love This Recipe

I remember the first time I made these ribs—it was like discovering the culinary version of comfort food at its finest. The flavors develop so beautifully, and the results always wow every guest.

Deep, Complex Flavor: Guinness stout and a touch of liquid smoke create a rich, savory braising liquid that elevates the beef.
Fall-Off-The-Bone Tender: Slow-cooking for three hours guarantees the ribs are melt-in-your-mouth soft.
Simple Ingredients: Nothing fancy—just everyday pantry staples and fresh herbs, making it approachable.
Versatile Serving: Equally delicious over mashed potatoes, pasta, or polenta for a hearty feast you crave.

Ingredients & Why They Work

When shopping for this Guinness braised short ribs dish, aim for quality beef ribs with good marbling—that’s the secret to juicy tenderness. Fresh herbs like rosemary and thyme bring brightness that balances the hearty meat and rich sauce.

Flat lay of a small mound of all-purpose flour on a simple white ceramic shallow plate, a small white ceramic bowl with coarse salt, a small white ceramic bowl with fresh cracked black peppercorns, four large uncut raw beef short ribs with natural marbling, a small white ceramic bowl with golden olive oil, one whole large yellow onion with papery skin, one fresh large orange carrot with leafy top trimmed, two fresh green celery stalks with leaves, six whole cloves of garlic with white skins, a small white ceramic bowl with deep red tomato paste, a small white ceramic bowl filled with dark Guinness stout beer, a small white ceramic bowl with rich brown beef broth, a small white ceramic bowl with dark liquid smoke, two fresh bright green sprigs of rosemary, four fresh vibrant green sprigs of thyme, one small cluster of chopped fresh parsley with bright green leaves—all ingredients placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: For that perfect coating that helps give the ribs a beautiful sear and thickens the braising liquid.
Salt and pepper: Essential seasoning to enhance the natural flavor of the ribs and the sauce.
Beef short ribs: The star of the show, ideally meaty with some fat for flavor and tenderness.
Olive oil: For searing the ribs to develop that rich, caramelized crust.
Onion, carrot, and celery: Classic mirepoix that builds a flavorful base for the sauce.
Garlic: Adds aromatic depth and a touch of warmth.
Tomato paste: Concentrated umami power that deepens the sauce complexity.
Guinness stout: The iconic ingredient lending its distinctive dark malt flavor and slight bitterness.
Beef broth: Adds savory liquid body, ensuring tender ribs and a luscious sauce.
Liquid smoke (Mesquite): A subtle smoky note that elevates the flavor without overpowering.
Fresh rosemary and thyme: Herbs that infuse the dish with fragrant, earthy notes.
Fresh parsley: Chopped at the end for a fresh, vibrant garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Guinness Braised Short Ribs Recipe is how adaptable it is to your personal tastes and pantry. Whether you want to tweak the flavors, swap ingredients for dietary needs, or change up the side dishes, there’s room to make this hearty classic truly yours.

Vegetarian Variation: While this recipe is all about beef, you can substitute mushrooms and root vegetables for a rich, umami-packed vegetarian stew. I tried replacing ribs with a mix of portobello mushrooms and parsnips, and it came out surprisingly satisfying!
Seasonal Twist: Adding seasonal root veggies like parsnips, turnips, or even sweet potatoes enhances the stew’s depth and brings a lovely natural sweetness. During fall, I love tossing in a few diced parsnips alongside the carrot and celery.
Beer Substitutions: Guinness lends a unique deep flavor, but other dark stouts or porters can work well too. When I ran out of Guinness once, I used a local stout, and it gave the dish a slightly different, yet still fantastic, character.
Low-Sodium Option: To lighten the sodium load, use a low-sodium beef broth and adjust salt seasoning carefully. This helps keep the same rich taste without overdoing the saltiness.

Step-by-Step: How I Make Guinness Braised Short Ribs Recipe

The dish shows a white round plate with a bed of creamy mashed potatoes that have a smooth, soft texture, and are pale yellow in color. On top of the mashed potatoes, there are three large pieces of dark brown, glazed meat with a shiny, rich sauce covering them. The meat pieces are garnished with small, bright green chopped herbs, which add a fresh color contrast. The sauce has spread slightly around the edges of the mashed potatoes, creating a glossy, reddish-brown pool on the plate. The plate sits on a white marbled surface, and some bread slices are blurred in the background on the right side. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare and Preheat

First things first, set your oven to 375 degrees Fahrenheit. This preheating is crucial to create the perfect environment for slow braising—the gentle heat will work its magic on the beef, breaking down the collagen for that melt-in-your-mouth tenderness. While the oven warms up, mix the all-purpose flour, salt, and pepper in a shallow dish to coat the ribs evenly in the next step.

Step 2: Dredge the Short Ribs

Take each short rib and dredge it through the flour mixture, making sure every side is nicely coated. This step is key for achieving a beautiful crust during searing and helps thicken the sauce later. Don’t be afraid to shake off any excess flour—too much can burn during searing.

Step 3: Sear the Ribs to Lock in Flavor

Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add half the ribs without overcrowding the pot—crowding will steam the ribs instead of searing them. Sear each side for about 3 to 4 minutes until you see a deep brown crust forming. Repeat with the remaining ribs and then set them aside. That flavorful crust is what gives this dish its signature rich taste.

Step 4: Sauté Aromatics for a Flavor Base

In the same pot, toss in your chopped onion, carrot, celery, and garlic. Sauté these for 3 to 4 minutes until the onion softens and the garlic becomes fragrant. This step builds the aromatic foundation of the braising liquid and will infuse your ribs with layers of delicious flavor.

Step 5: Add Tomato Paste and Liquids

Stir in 2 tablespoons of tomato paste to the aromatic veggies—it’ll add a subtle tang and deepen the sauce's color. Carefully pour in the entire can (440 ml) of Guinness stout, along with 2 cups of beef broth and 1 tablespoon of liquid smoke. Toss in your fresh rosemary and thyme sprigs, bring everything up to a gentle boil, then taste and season with a pinch more salt and pepper if you think it needs it.

Step 6: Braise With Patience

Return your short ribs to the pot, nestling them so they’re mostly submerged in the rich braising liquid. Place the lid on and slide the pot into your preheated oven. Let it braise for about 3 hours—this slow cooking will tenderize the ribs beautifully until they’re fall-off-the-bone perfect. Halfway through, you can gently turn the ribs for even cooking if you like.

Step 7: Final Touches and Serve

Once your ribs are tender and succulent, remove them from the oven and carefully fish out the rosemary and thyme sprigs. Sprinkle the dish with fresh chopped parsley for a bright, fresh finish. Serve these gorgeous Guinness braised short ribs hot over creamy mashed potatoes or your favorite side to soak up all that luscious sauce.

Top Tip

Making the perfect Guinness Braised Short Ribs Recipe requires a bit of patience and love. These tips will help you get that tender, melt-in-your-mouth texture and bold flavor every time.

Sear the Ribs Properly: Make sure not to overcrowd the pan when browning the ribs. Doing them in batches helps develop a beautiful crust that locks in flavor.
Don’t Skip the Flour Coating: >The flour mixture not only helps with browning but also thickens the braising liquid into a luscious sauce during cooking.
Use Fresh Herbs: Adding fresh rosemary and thyme sprigs elevates the dish with aromatic depth. Remove them before serving for a clean finish.
Watch the Braising Time: Cooking for a full 3 hours ensures the short ribs become tender enough to fall right off the bone—avoid rushing this step!

How to Serve Guinness Braised Short Ribs Recipe

The image shows three steps in a cooking process, each in a white bowl on a white marbled surface. The first bowl contains a mix of white flour and small dots of black pepper, evenly spread. In the second bowl, a pair of metal tongs holds a raw piece of red meat, partially dipped and surrounded by the flour mixture. The third bowl shows the same piece of red meat, fully coated in white flour, held by the metal tongs above the bowl. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chopped parsley adds a lovely, bright contrast to the rich flavors of the ribs. You can also sprinkle a little cracked black pepper or a drizzle of good-quality olive oil to finish the plate beautifully.

Side Dishes

This Guinness Braised Short Ribs Recipe is perfect served over creamy mashed potatoes, which soak up all that delicious sauce. For variety, try it with buttery polenta, wide egg noodles, or even crusty bread to mop up every last bit of the braising liquid.

Make Ahead and Storage

Storing Leftovers

Store any leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. This gives the flavors time to deepen and the meat remains tender.

Freezing

To keep your Guinness Braised Short Ribs fresh longer, freeze them in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat gently on the stovetop over low heat to prevent drying out. Add a splash of beef broth or water if the sauce thickens too much. You can also rewarm in a 325°F oven covered with foil until heated through.

Frequently Asked Questions:

Can I use another type of beer instead of Guinness?

Yes! While Guinness stout gives this dish its signature deep flavor, you can substitute other dark beers like a porter or a stout. Expect slight variations in the flavor profile, but it’ll still be delicious.

How do I know when the short ribs are done?

The ribs are ready when they are fall-off-the-bone tender. You should easily be able to pull the meat away from the bone with a fork after braising for 3 hours.

Can I prepare this recipe in advance?

Absolutely! The Guinness Braised Short Ribs actually taste better the next day as the flavors meld. You can make it a day ahead and simply reheat before serving.

Is there a substitute for liquid smoke?

If you don’t have liquid smoke, you can omit it. It adds a lovely smoky depth but the dish will still be rich and flavorful without it.

Final Thoughts

This Guinness Braised Short Ribs Recipe is one of those comforting, soul-warming dishes that feels like a big hug on a plate. The rich, tender meat paired with the robust flavors of Guinness and fresh herbs always makes for a memorable meal worth the wait. I hope you enjoy making it as much as I do sharing it with friends and family. Happy cooking!