Prepare to embark on a culinary journey that will transform your kitchen into an Irish pub of pure deliciousness! These Overnight Guinness Braised Short Ribs are not just a meal—they're a melt-in-your-mouth experience that will have your guests begging for the recipe. Imagine tender, fall-off-the-bone beef slow-cooked in rich, dark Guinness stout, creating a sauce so divine it'll make your taste buds dance an Irish jig. This isn't just dinner; it's a flavor-packed adventure that proves good things truly come to those who wait.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Irish
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 1 can Guinness stout
- 2 cups beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Begin by preparing the ingredients. Chop the onion and carrots, and mince the garlic cloves. Set them aside for later use.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat during the braising process.
- In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, browning them on all sides. This should take about 3-4 minutes per side. Remove the browned ribs and set them aside on a plate.
- In the same skillet, add the chopped onion and carrots. Sauté for about 5 minutes, or until the onions become translucent. Then, add the minced garlic and cook for an additional minute until fragrant.
- Stir in the tomato paste and Worcestershire sauce, mixing well to combine with the sautéed vegetables. Cook for another 2 minutes to allow the flavors to meld.
- Pour in the Guinness stout, scraping the bottom of the skillet to deglaze and release any browned bits. This will add depth to your sauce. Allow the mixture to simmer for about 5 minutes, reducing slightly.
- Return the browned short ribs to the pot. Add the beef broth, ensuring the ribs are mostly submerged. Bring the mixture to a gentle simmer.
- Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Allow the short ribs to braise for 6-8 hours, or until the meat is tender and easily pulls away from the bone.
- Once the cooking time is complete, carefully remove the pot from the oven. Let it cool for a few minutes before uncovering. Skim off any excess fat from the surface of the braising liquid, if necessary.
- To serve, place the short ribs on a platter and spoon the rich sauce and vegetables over the top. Garnish with fresh thyme for a pop of color and added flavor.
- Enjoy your Overnight Guinness Braised Short Ribs with a side of mashed potatoes or crusty bread to soak up the delicious sauce!
Tips
- Choose the right cut: Look for well-marbled short ribs with good meat coverage for maximum tenderness.
- Browning is crucial: Take your time when searing the ribs. A deep, golden-brown crust develops incredible flavor foundations for your dish.
- Low and slow is the key: The 6-8 hour braising time is non-negotiable. This slow cooking method breaks down tough connective tissues, ensuring incredibly tender meat.
- Don't skip deglazing: When you add Guinness and scrape the skillet's bottom, you're capturing all those delicious browned bits that add depth to your sauce.
- Make ahead friendly: These short ribs actually taste even better the next day, so don't hesitate to prepare them in advance.
- Fat removal tip: Let the braised ribs cool slightly and skim off excess fat for a cleaner, more refined sauce.
- Serving suggestion: Pair with creamy mashed potatoes or crusty bread to soak up that incredible Guinness-infused sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
