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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
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