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A comfort food classic infused with Guinness to give the perfect sticky glaze sauce.

Main Roasting Pan On Table With Braised Short Ribs And Bottle Of Guinness Extra Stout

Short ribs braised in a vegetable and Guinness glaze

Featured Beer:
Guinness Foreign Extra Stout
Side Roasting Pan On Table With Braised Short Ribs And Bottle Of Guinness Extra Stout
Difficulty
Difficulty
Hard
Prep Time
Prep Time
45 mins
Serves
Serves
2
Cooking Time
Cooking Time
2 hours 30 mins

Ingredients

1 l Beef stock

490 ml Tomato juice

2 cans Guinness Foreign Extra Stout

2 Carrots, diced

4 Celery stalks, diced

2 Chopped onions

4 Sprigs of fresh thyme

12 (680) g Bone-in short ribs

Vegetable oil

Salt and pepper to taste

Method

Preheat oven to 180°C.

Season short ribs generously with salt and pepper.

Coat your pot with vegetable oil and pan sear short ribs in batches.

When the meat is seared to an amber brown colour, transfer to a roasting pan.

In the same pot, sauté carrots, onions and celery for 5 to 8 minutes then transfer to the roasting pan.

Add two cans of Guinness Foreign Extra Stout to deglaze the pot over medium heat.

Pour this liquid over the short ribs in your roasting pan.

Add beef stock, tomato juice and fresh thyme to the roasting pan and cover tightly with foil.

Place meat into preheated oven and braise for 2–2.5 hours. The short ribs will slightly pull away from the bone when cooked. Ribs vary in size so cooking times may differ.

Remove short ribs from the roasting pan and transfer to a plate to rest.

Strain the remaining liquid and divide in half.

Pour one half of the liquid into a saucepan and reduce over medium/high heat and reduce to create a sauce.

When ready to serve, simmer short ribs in the second half of your liquid until tender, approximately 15 minutes.

Spoon sauce reduction over the short ribs and serve.

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