There’s something entirely decadent about beef short ribs. Maybe it’s the amount of marbling in the meat. Maybe it’s the amount of time it takes to cook them so they are falling off the bone and full of flavor. Who knows. All I know is that I only make them every once in a while and they are a treat. My favorite way to cook short ribs is to braise them. It takes several hours of slow and low cooking in the oven. And what you have after all that time has passed is some very tender, very flavorful meat. I don’t like to be in a rush when I am making these. And the aroma in the house is to-die-for.
Anyways, so the other day I had some short ribs burning a hole in my pocket. And a bottle of Guinness. So I decided to put two and two together and came up with some Guinness braised short ribs. That happened to be nothing short of amazing!
Start by seasoning your short ribs with salt and pepper. On all sides.
Sear on all sides in 2 Tablespoons of olive oil in a cast iron dutch oven.
When brown, remove from dutch oven.
Add 2 more Tablespoons olive oil. Saute sliced onions and carrots for about 5-7 minutes until tender.
Add Guinness and beef stock.
Return ribs to pot. Add several sprigs of fresh thyme.
Cover and bake at 250 degrees for about 4-5 hours.
Serve and enjoy!
2-3 lbs beef short ribs
4 Tablespoons olive oil
salt and pepper to taste
1 medium onion, sliced
6 carrots, peeled and cut into coins
1 bottle Guinness beer
3 cups beef stock
fresh thyme sprigs
In a large cast iron dutch oven, heat 2 Tablespoons olive oil. Season short ribs liberally with salt and pepper. Brown all sides of short ribs in the dutch oven. Remove. Add 2 more Tablespoons olive oil. Saute onions and carrots for about 5-7 minutes, until soft. Add beer and beef stock. Return ribs to pot. Add fresh thyme sprigs. Cover and bake in 250 degree oven for about 4 to 5 hours.