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Beer braised short ribs in a bowl over cheesy grits

Guinness Beer Braised Short Ribs in a Dutch Oven

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5 from 1 review

  • Author: Susan
  • Total Time: 195 Minutes
  • Yield: 8 Servings 1x
  • Diet: Diabetic


Are you ready to indulge in the ultimate comfort food experience? Step into the realm of pure culinary bliss with this easy beer braised short ribs recipe. 

What defines the epitome of comfort food? It's the harmonious blend of exquisite flavors, succulent beef, and a dish that effortlessly radiates coziness with each and every bite.


Units Scale
  • 2 1/2 pounds of Beef Short Ribs Bone In
  • 1 Teaspoon of Salt and Ground Black Pepper
  • 2 Tablespoons of Olive Oil
  • 2 Onions Chopped
  • 4 Cloves of Garlic Minced
  • 2 Carrots Chopped
  • 2 Celery Stalks Chopped
  • 2 Tablespoons of Tomato Paste
  • 1 Bottle of Guinness Beer (12 Ounces)
  • 2 cups of Beef Broth
  • 2 Bay Leaves
  • 2 Sprigs of Fresh Thyme
  • 1 Tablespoon of Worcestershire Sauce
  • Chopped Fresh Parsley or Chives for Garnish


  1. Preheat your oven to 325 degrees F. Season your beef short ribs with salt & pepper. For best results season your beef ribs 24 hours before cooking and refrigerate overnight.
  2. In a Dutch Oven heat your olive oil over medium heat. Place your beef ribs in the pot and sear on all sides. Work in batches so you have room to flip each rib. This should take about 4-5 minutes. Once all sides are browned remove from pot and set aside.
  3. In the same pot  add in your chopped onions, garlic, carrots and celery - cook until softened about 5-7 minutes.
  4. Now add in your tomato paste and cook for an additional 2 minutes.
  5. Pour in your beer and scape up any brown bits from the bottom of the pot.
  6. Return ribs to the pot - add  beef broth, bay leaf, thyme sprigs and Worcestershire sauce. Bring liquid to a simmer - cover pot with the lid and transfer to the oven.
  7. Bake 3- 31/2 hours until meat is tender and falls off the bone.
  8. Serve over cheesy grits, mashed potatoes, egg noodles or keep it healthy and serve over green beans. Enjoy!


Expert Tips and Recipe Variations:

  • Choose the right cut: English cut bone in are my favorite but you can opt for boneless beef short ribs for easier cooking and serving.
  • Preheat your cast iron Dutch oven: Ensuring your pot is hot before searing the meat helps in achieving a beautiful sear.
  • Pat the ribs dry: Moisture inhibits browning, so make sure your short ribs are thoroughly dry before seasoning.
  • Season generously: Use a mixture of black pepper, brown sugar-optional for non-keto, and a touch of salt to season your short ribs before searing.
  • Sear in batches: Overcrowding the pan will steam the meat instead of searing it, so work in batches to ensure each piece gets a golden crust.
  • Build flavor with aromatics: Add aromatics like onions, garlic, and carrots to the pan after searing the ribs to deepen the flavor of your gravy.
  • Deglaze with flavorful liquid: Use a combination of beef stock, brown ale, and stout beer to deglaze the pan, scraping up all the flavorful browned bits from the bottom.
  • Add depth with soy sauce: A splash of low-sodium soy sauce enhances the savory richness of the braising liquid.
  • Incorporate Dijon mustard: Stir in a tablespoon of Dijon mustard for a subtle tanginess and depth of flavor in the gravy.
  • Sweeten with brown sugar: Balance the savory flavors with a tablespoon of brown sugar, adding richness and complexity to the sauce.
  • Infuse with fresh rosemary: Tie a bundle of fresh rosemary sprigs with kitchen twine and add it to the pot for a fragrant herbal note.
  • Use root beer for sweetness: Instead of traditional broth, try using root beer for a unique sweetness that complements the richness of the ribs.
  • Create a cornstarch slurry: Mix cornstarch with a bit of cold water to create a slurry, which helps thicken the gravy to the desired consistency.
  • Cover with aluminum foil: Place a tight-fitting lid or aluminum foil over the Dutch oven to trap steam and ensure even cooking.
  • Cook on low heat: Maintain a gentle simmer throughout the cooking process to tenderize the meat without breaking down the muscle fibers.
  • Simmer for hours: Slow-cook the ribs for at least 2-3 hours to allow the flavors to meld and the meat to become fork-tender.
  • Arrange in a single layer: Arrange the short ribs in a single layer in the Dutch oven to ensure even cooking and maximum flavor absorption.
  • Skim excess fat: Periodically skim off any excess fat that rises to the surface of the braising liquid for a lighter, more refined gravy.
  • Finish on the stovetop: If the gravy needs further reduction, remove the ribs and simmer the sauce on the stovetop until thickened to your liking.
  • Serve with delicious gravy: Spoon the rich, flavorful gravy over the top of the ribs before serving, and garnish with fresh herbs for an extra pop of flavor.
  • Prep Time: 15 Minutes
  • Cook Time: 180 Minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 270
  • Sugar: 7.7 g
  • Sodium: 584.8 mg
  • Fat: 13.9 g
  • Carbohydrates: 12.5 g
  • Protein: 24.7 g
  • Cholesterol: 90.7 mg