Print

Tender Guinness Braised Short Ribs Recipe with Creamy Mashed Potatoes

Guinness braised short ribs - featured image
Print Recipe

A comforting and indulgent dish featuring tender short ribs braised low and slow in Guinness stout, served over creamy Yukon Gold mashed potatoes. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bottle (12 fl oz / 355 ml) Guinness stout
  • 2 cups (16 fl oz / 480 ml) beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • ½ cup (4 fl oz / 120 ml) whole milk or heavy cream
  • 4 tablespoons unsalted butter, cut into pieces
  • Salt and pepper, to taste
  • Optional: 2 tablespoons sour cream or cream cheese

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and pepper.
  3. Heat the oil in a Dutch oven over medium-high heat. When shimmering, add the short ribs in batches and sear each side for 3-4 minutes until deep golden-brown crust forms. Avoid crowding the pan.
  4. Remove the ribs and set aside. Lower heat to medium and add onions, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
  5. Add garlic and cook for 30 seconds. Stir in tomato paste and cook another 2 minutes.
  6. Pour in Guinness stout, scraping the bottom of the pot to lift browned bits. Simmer for 5 minutes to reduce slightly.
  7. Add beef broth, thyme, rosemary, and bay leaf. Return short ribs to the pot, nestling them into the liquid. Ensure ribs are mostly submerged; add more broth or water if needed.
  8. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone. Turn ribs halfway through cooking.
  9. While ribs braise, boil diced Yukon Gold potatoes in salted water for 15-20 minutes until fork-tender.
  10. Drain potatoes well and return to pot. Add butter, warm milk or cream, and optional sour cream or cream cheese. Mash with a ricer or masher until smooth and creamy. Season with salt and pepper.
  11. Once ribs are done, remove from oven and skim excess fat from braising liquid. Optionally simmer sauce on stovetop for 5-10 minutes to thicken.
  12. Serve ribs spooned with Guinness sauce over creamy mashed potatoes. Garnish with fresh thyme if desired.

Notes

Pat ribs dry before seasoning for better sear. Warm milk or cream before adding to potatoes to avoid gummy texture. Simmer braising liquid uncovered if sauce is too thin. Can be prepared a day ahead for deeper flavor. Slow cooker adaptation: after searing, cook on low for 6-8 hours.

Nutrition

Keywords: Guinness, braised short ribs, mashed potatoes, comfort food, slow cooked, Irish recipe, beef ribs, creamy potatoes

Find it online: https://tastypierecipes.com/tender-guinness-braised-short-ribs-recipe-with-creamy-mashed-potatoes-easy-and-perfect-for-dinner/