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Braised short ribs slow cooked in Guinness stout until the meat is super tender and flavorful. | joeshealthymeals.com
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Braised Beef Short Ribs

Tender beef pairs well with mashed potatoes and vegetables. Makes tasty gravy.
Course Beef, Beef main dish
Cuisine American
Keyword braised beef short ribs
Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings 6 servings
Calories 513kcal
Author Joe Boyle

Ingredients

  • 3 tbsp olive oil
  • 3 lbs beef short ribs , 1 1/2" cubes
  • 1 large white onion , diced
  • 3 cloves garlic , minced
  • 3 stalks celery , cut into 1/2" pieces
  • 5 medium carrots , cut into 1" pieces
  • 14 oz beef broth
  • 1 pint Guiness stout
  • 5 sprigs fresh thyme, tied into a bundle
  • 1 bay leaf
  • salt and black pepper
  • 6 tbsp all purpose flour, for gravy dissolved and shaken in 3/4 cup cold water

Instructions

  • Heat the pot to medium high, add 3 tablespoons of olive oil and add 4 or 5 pieces of meat that has been salted on all sides. Brown all sides at 350 degrees. Repeat until all meat is browned. Remove and reserve.
  • Lower the heat to 250 to 275, add the onion, celery, carrots and garlic and saute 10 minutes to soften the vegetables.
  • Add 1/2 the beef broth and 1 tsp black pepper. Scrape the brown bits from bottom of pot.
  • Add remainder of broth, then browned meat and Guinness. Toss in the bundle of thyme and the bay leaf. On low heat, cover and simmer for 2 1/2 hours. 
  • Remove meat, carrots and some of the onions and celery. Discard the thyme and bay leaf.
  • For the gravy: Mix 6 tbsp flour in 3/4 cup cold water. Add slowly to hot juices and bring to a boil, whisk for 1 or 2 minutes until thickened. If desired, use an immersion blender to puree the remaining vegetables.
  • Serve hot with mashed potatoes.

Notes

  1. Store leftovers in a covered container in the refrigerator for up to 3 days.

Nutrition

Calories: 513kcal