Guinness Braised Boneless Short Ribs with Prunes
Indulge in the ultimate comfort food with these Guinness Braised Boneless Short Ribs with Prunes, a deeply flavorful dish that strikes the perfect balance between savory and sweet. Tender, melt-in-your-mouth beef short ribs are slow-braised in a rich blend of Guinness stout, aromatic vegetables, and warm spices, with the unexpected addition of prunes adding a subtle sweetness and depth to the sauce. Perfect for cozy family dinners or a special occasion, this hearty recipe combines classic cooking techniques with gourmet flair. Serve it over creamy mashed potatoes, polenta, or alongside crusty bread for a truly satisfying meal. This dish is a feast for both the eyes and the palate, ensuring it becomes a new favorite at your table.
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Recipe Information
Ingredients
- 4 pieces (about 2.5 lbs) boneless beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 1 large celery stalk, chopped
- 4 garlic cloves, minced
- 2 cups Guinness stout
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup prunes, pitted and halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides.
Lightly coat each short rib with the flour, shaking off any excess.
Heat the olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, sear the short ribs on all sides until a deep brown crust forms, about 8-10 minutes. Work in batches if necessary. Remove the seared ribs and set aside.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Stir in the Guinness stout, beef stock, tomato paste, thyme, and bay leaves. Bring the mixture to a simmer and return the short ribs to the pot.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the ribs braise for 2 hours.
After 2 hours, remove the pot from the oven and add the prunes. Stir gently to combine, then return the pot to the oven and braise for an additional 30-40 minutes, or until the short ribs are fork-tender.
Remove the Dutch oven from the oven and discard the bay leaves. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the short ribs with the sauce spooned over the top, garnished with fresh chopped parsley. Pair with mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
Nutrition Facts
Calories |
12618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 938.5 g | 1203% | |
| Saturated Fat | 368.4 g | 1842% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 3175 mg | 1058% | |
| Sodium | 10184 mg | 443% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 107.5 g | ||
| Protein | 837.0 g | 1674% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 121.3 mg | 674% | |
| Potassium | 15774 mg | 336% | |
*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.
