Guinness Braised Short Ribs

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 45 minutes
Servings 6 people


  • 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
  • salt
  • pepper
  • chopped parsley optional


  1. Preheat oven to 375°F.
  2. Season ribs on all sides with salt and pepper.
  3. 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.
  4. Add onion, carrots and celery to the drippings and cook until tender, about 5-7 minutes.
  5. Add garlic and cook for another 1-2 minutes until fragrant.
  6. Add beef broth, scraping up any brown bits from the bottom.
  7. Add tomato paste, Guinness, and bay leaves. Stir until combine. Add the short ribs back to the pot and simmer for 20 minutes uncovered.
  8. Cover and cook in the oven for 2 hours until rib meat falls off the bone.
  9. 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.
  10. 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.

  11. To serve, top ribs with thickened sauce and chopped parsley. Serve over mashed potatoes or mashed cauliflower.