It has been warm and humid here for the past week, but we had a surge of cold weather this weekend. (Hey, 55°F is cold for South Texas…) We were in dire need of a hearty dinner to warm our little souls right up.
Short Ribs are so tender and absolutely fall of the bone, I have this heavenly OMG moment every time I eat them (is that weird?).
What is even better is discovering how easy they are to make at home, so you can have that OMG moment any time you want, for a fraction of the cost and in the comfort of your PJs if you wish (which I do, very often). And what better way to enjoy short ribs around St Patty’s day (or any time of the year honestly) than braised in the oven in a deep, savory Guinness sauce. This recipe is so delectable and tastes like something a five-star restaurant would serve, but really they came from your humble kitchen and you can take all the credit. The best part is that once they go in the oven, you can sit back, relax, and enjoy a one of those Guinness brews while they cook.
Serve these oh-so-delicious ribs over cauliflower mash or mashed potatoes and ladle the sauce over everything, and wash it all down with a nice, cold Guinness. You will be licking your plate, praising yourself for creating such a wonderful dish at home, and relishing in your victory of creating such a luxurious dish (only you will know how simple it really was to make).
Guinness Braised Short Ribs
- 3-4 pounds bone-in beef short ribs
- 1 white onion chopped
- 1 large carrot chopped
- 1 celery stalk chopped
- 5 cloves garlic minced
- 2 cups beef broth
- 1 11.2-ounce bottle Guinness
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- chopped parsley optional
Preheat oven to 375°F.
Season ribs on all sides with salt and pepper.
Heat 1 tablespoon olive oil in large dutch oven over medium-high heat. Sear ribs in pot on until all sides are browned, about 2 minutes per side. Remove ribs from dutch oven and place on a plate. There should be some drippings leftover in the dutch oven.
Add onion, carrots and celery to the drippings and cook until tender, about 5-7 minutes.
Add garlic and cook for another 1-2 minutes until fragrant.
Add beef broth, scraping up any brown bits from the bottom.
Add tomato paste, Guinness, and bay leaves. Stir until combine. Add the short ribs back to the pot and simmer for 20 minutes uncovered.
Cover and cook in the oven for 2 hours until rib meat falls off the bone.
When done, remove bay leaves and transfer ribs to a serving plate. There should be some liquid along with the chopped onion, carrot, and celery left in the dutch oven.
In a small bowl, whisk cornstarch with 2 tablespoons cold water until combined. Add cornstarch slurry to liquid in pot and bring to simmer over medium-high for about 5 minutes until thickened, stirring occasionally. Season sauce with salt and pepper to taste.
To serve, top ribs with thickened sauce and chopped parsley. Serve over mashed potatoes or mashed cauliflower.