Guinness Short Ribs are rich, tender, savory, and slow-braised until the beef is fall-apart soft. Bone-in short ribs are seared until deeply browned, then cooked in a flavorful mixture of Guinness Extra Stout, beef broth, tomato paste, Worcestershire sauce, onions, and fresh herbs.
The result is a cozy one-pot dinner with a bold, malty pan sauce that turns into a smooth, silky gravy. Serve these short ribs over mashed potatoes, creamy polenta, buttered noodles, or rice for an impressive comfort food meal that is perfect for Sunday dinner, holidays, or special occasions.
Why You’ll Love These Guinness Short Ribs
- Rich, savory, and deeply flavorful
- Slow-braised until fork-tender
- Made in one Dutch oven
- Perfect for Sunday dinner or special occasions
- Finished with a silky homemade gravy
- Great served over mashed potatoes, polenta, noodles, or rice
- Even better the next day
- Cozy comfort food with bold flavor
What Makes This Recipe So Good?
The secret to amazing short ribs is slow braising. The beef is first seared to create a deep brown crust, which builds the base of the flavor. Then it slowly cooks in Guinness stout, beef broth, herbs, tomato paste, and Worcestershire sauce until the meat becomes incredibly tender.
Guinness Extra Stout adds a malty, slightly bitter richness that balances the beef and creates a bold sauce. After braising, the liquid is strained and thickened into a smooth gravy that is perfect for spooning over the ribs.
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 beef short ribs, about 2 pounds
- 1 large yellow onion, diced
- ¼ cup tomato paste
- 1 bottle Guinness Extra Stout, 11.2 ounces
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
Ingredient Notes
Beef Short Ribs
Bone-in short ribs are best for braising because they have marbling, connective tissue, and bone, all of which create rich flavor and tender meat as they cook slowly.
Guinness Extra Stout
Guinness gives the braising liquid a deep, malty flavor. If you do not have Guinness, another stout beer can work.
Beef Broth
Beef broth creates the base of the braising liquid. Use low-sodium broth if you want more control over the salt.
Tomato Paste
Tomato paste adds body, color, and rich savory flavor. Cooking it briefly before adding liquid deepens the taste.
Worcestershire Sauce
Worcestershire sauce adds extra savory depth and enhances the beefy flavor of the gravy.
Fresh Herbs
Fresh thyme, rosemary, and parsley infuse the sauce with warm, aromatic flavor.
Butter and Flour
Butter and flour are used to make a roux, which thickens the braising liquid into a silky gravy.
How to Make Guinness Short Ribs
Step 1: Preheat the Oven
Preheat the oven to 350°F.
Step 2: Season the Short Ribs
Season all sides of the short ribs evenly with kosher salt and black pepper.
Set them aside while you heat the Dutch oven.
Step 3: Sear the Short Ribs
Add olive oil to a large oven-safe Dutch oven over medium-high heat.
Once the oil is hot and shimmering, add the short ribs.
Sear on all sides until deeply browned.
Work in batches if needed so the pot is not overcrowded.
Transfer the seared ribs to a plate and set aside.
Step 4: Cook the Onion and Tomato Paste
Reduce the heat to medium.
Add the diced onion and tomato paste to the same Dutch oven.
Stir and cook for about 2 minutes.
This step helps bring out sweetness from the onion and richness from the tomato paste.
Step 5: Deglaze with Guinness
Pour in the Guinness.
Use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Let the mixture simmer for about 5 minutes to reduce slightly and cook off some of the alcohol.
Step 6: Add Broth and Herbs
Add the fresh thyme, parsley, rosemary, Worcestershire sauce, and beef broth.
Return the seared short ribs to the pot.
Make sure the ribs are mostly submerged in the braising liquid.
Step 7: Braise in the Oven
Bring the mixture to a boil.
Cover the Dutch oven with a lid.
Carefully transfer it to the oven.
Cook for about 3 hours, or until the short ribs are fork-tender and starting to pull away from the bone.
Step 8: Remove the Ribs
Remove the Dutch oven from the oven.
Carefully transfer the short ribs to a plate.
Loosely cover them with aluminum foil to keep warm.
Remove and discard the herb sprigs.
Step 9: Strain the Braising Liquid
Pour the remaining liquid through a fine mesh strainer into a large bowl.
Discard the solids.
Let the liquid sit for a few minutes so the fat rises to the top.
Skim off and discard the fat.
You should have about 3 cups of braising liquid.
Step 10: Make the Gravy
Return the Dutch oven to medium heat.
Add the butter and let it melt.
Whisk in the flour to form a smooth roux.
Cook for about 1 minute.
Slowly pour the reserved braising liquid back into the pot, whisking constantly to prevent lumps.
Bring to a simmer and cook for about 5 minutes, or until the gravy thickens enough to coat the back of a spoon.
Step 11: Serve
Serve the short ribs hot with the Guinness gravy spooned over the top.
They are especially delicious over mashed potatoes, polenta, egg noodles, or rice.
Tips for the Best Guinness Short Ribs
Sear the Ribs Well
A deep brown sear creates the foundation of flavor for the entire dish.
Don’t Rush the Braise
Short ribs need slow cooking to become tender. They are ready when they pull apart easily with a fork.
Use a Beer You Like
The flavor of the stout comes through in the sauce, so use one you enjoy.
Skim the Fat
Removing excess fat from the braising liquid keeps the gravy smooth and balanced.
Make the Gravy Slowly
Whisk the liquid into the roux gradually to avoid lumps.
Can I Make Guinness Short Ribs Ahead of Time?
Yes. These short ribs are excellent made ahead because the flavor deepens overnight.
Let the ribs cool slightly, then store them in the gravy in an airtight container in the refrigerator.
Reheat gently on the stovetop or in a 325°F oven until warmed through.
Can I Make This Without Guinness?
Yes. If you prefer not to cook with beer, replace the Guinness with additional beef broth.
The sauce will be less malty and complex, but still rich and delicious.
You can also use another stout beer if you do not have Guinness.
Slow Cooker Guinness Short Ribs
To make this recipe in a slow cooker, sear the short ribs first.
Cook the onion and tomato paste, then deglaze with Guinness and simmer for a few minutes.
Transfer everything to the slow cooker with the broth, Worcestershire sauce, and herbs.
Cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until fork-tender.
Strain the liquid and make the gravy on the stovetop with butter and flour.
Best Cuts of Beef to Use
Bone-in short ribs are ideal, but you can also use:
- Boneless short ribs
- Chuck roast, cut into large chunks
- Beef shank
- Oxtail
Cooking time may vary depending on the cut, but the meat should be tender and easy to pull apart.
What to Serve with Guinness Short Ribs
These short ribs pair beautifully with:
- Creamy mashed potatoes
- Skins-on mashed potatoes
- Creamy polenta
- Egg noodles
- Buttered noodles
- Steamed rice
- Roasted carrots
- Green beans
- Brussels sprouts
- Burgundy mushrooms
- Cauliflower mash
- Crusty bread
Storage Instructions
Let the short ribs cool slightly.
Store the ribs and gravy together in an airtight container in the refrigerator for up to 4 days.
Keeping the ribs in the sauce helps them stay tender and flavorful.
Freezing Instructions
Cool the ribs and sauce completely.
Place them in a freezer-safe container or heavy-duty freezer bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slowly on the stovetop over low heat, stirring occasionally.
You can also reheat in a covered baking dish in a 325°F oven until warmed through.
If the gravy becomes too thick, add a splash of broth or water.
Frequently Asked Questions
Can I Use Boneless Short Ribs?
Yes. Boneless short ribs work well, though bone-in ribs add extra richness to the sauce.
Can I Use Dried Herbs?
Yes. Use about 1 teaspoon total dried herbs in place of the fresh herbs.
What If I Don’t Have Tomato Paste?
Use ½ cup tomato sauce and simmer a little longer to reduce. In a pinch, 1 tablespoon of ketchup can work.
Can I Make This in a Slow Cooker?
Yes. Sear the ribs first, then cook on low for 7 to 8 hours or high for 4 to 5 hours.
How Do I Know When Short Ribs Are Done?
They are done when the meat is fork-tender and pulls away from the bone easily.
Recipe Information
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes
Servings: 4
Final Thoughts
Guinness Short Ribs are rich, tender, and packed with deep, savory flavor. The slow braise creates beef that falls apart easily, while the stout, herbs, broth, and tomato paste turn into a bold, silky gravy.
Serve them over mashed potatoes, polenta, noodles, or rice for a cozy, impressive dinner that tastes like something special but cooks mostly hands-off in one pot.