Guinness Braised Short Ribs

These melt-in-your-mouth Guinness Braised Short Ribs are hearty, super comforting and incredibly delicious, slowly cooked in stout, beef broth and lots of fresh herbs. 

Ingredients

• 1/2 cup all-purpose flour
• salt and pepper to taste
• 4 lb beef short ribs
• 2 tbsp olive oil
• 1 large onion chopped
• 1 large carrot chopped
• 2 stalks celery chopped
• 6 cloves garlic
• 2 tbsp tomato paste
• 440 ml can Guinness stout
• 2 cups beef broth
• 1 tbsp liquid smoke, I used Mesquite
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 tbsp fresh parsley chopped

Instructions

1. Preheat the oven to 375 F degrees.
2. In a shallow plate whisk together the flour, salt and pepper. Dredge the short ribs through the flour mixture, making sure all sides are covered in flour.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Add the ribs, only half of them at a time, do not over crowd them and sear them on all sides, about 3 to 4 min per side until browned. Repeat with remaining ribs. Remove the ribs from the pot and set aside.
4. In the same pot add the onions, carrot, celery, garlic and saute for about 3 to 4 minutes or until the onion has softened and the garlic is aromatic. 
5. Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary and thyme to the pot and bring to a boil. Season with salt and pepper, if needed. Add the short ribs back to the pot and cover with a lid.
6. Place the pot in the oven and cook for 2 1/2 to 3 hours, until the ribs fall off the bone.
7. Remove the rosemary and thyme from the pot, then garnish with parsley. Serve hot over mashed potatoes.

Read More>>Guinness Braised Short Ribs@jocooks

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