Dublin Short Ribs
Experience the ultimate comfort food with Dublin Short Ribs, a hearty dish that celebrates the robust flavors of a traditional Irish stout. Tender beef short ribs are seared to golden perfection and then slow-braised in a rich sauce made from Guinness beer, beef broth, and aromatic vegetables. Infused with herbs like thyme and bay leaves, this recipe creates fall-off-the-bone meat with an irresistible depth of flavor. Perfect for cozy family dinners or festive occasions, these short ribs pair beautifully with creamy mashed potatoes or crusty bread to soak up every last drop of the luscious gravy. Simple to prepare yet impressively elegant, Dublin Short Ribs are destined to become a new favorite for lovers of bold, slow-cooked comfort food.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 16 ounces stout beer (such as Guinness)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Preheat oven to 325°F (165°C).
Season the beef short ribs generously with kosher salt and black pepper on all sides.
Dredge the short ribs lightly in all-purpose flour, shaking off any excess.
In a large oven-safe Dutch oven, heat the butter and olive oil over medium-high heat.
Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pot by pouring in the stout beer, scraping up any browned bits from the bottom with a wooden spoon.
Add the beef broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Stir to combine.
Return the seared short ribs to the pot, submerging them in the liquid as much as possible.
Bring the mixture to a simmer, then cover the Dutch oven with a lid and transfer to the preheated oven.
Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Carefully remove the Dutch oven from the oven and skim off any excess fat from the surface of the sauce.
Remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper to taste, if needed.
Serve the short ribs with the rich stout sauce spooned over top, garnished with fresh chopped parsley.
Optional: Pair with mashed potatoes or crusty bread for a complete meal.
Nutrition Facts
Calories |
5532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.2 g | 398% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1278 mg | 426% | |
| Sodium | 15486 mg | 673% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 203.7 g | ||
| Protein | 346.1 g | 692% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 734 mg | 56% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 7586 mg | 161% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
