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Braised Short Ribs in Guinness Gravy Recipe

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4.1 from 9 reviews

Tender braised beef short ribs cooked low and slow in a rich and savory Guinness stout gravy. The ribs are seared to develop deep flavor, then slow-cooked with onions, garlic, mustard seeds, and a touch of honey to create a hearty, comforting dish perfect for dinner gatherings or special occasions.

Ingredients

Meat

  • Beef Short Ribs (cut into individual portions)

Seasonings & Aromatics

  • Smoked Sea Salt or Kosher Salt, to taste
  • 1 Onion, peeled and diced
  • 2-3 Cloves Garlic, peeled and diced
  • 1 teaspoon Mustard Seeds
  • 2 tablespoons Honey

Liquids

  • 12-14 oz Guinness Stout or other stout beer
  • 2-3 ounces Beef or Vegetable Stock

Thickening

  • 2 Tablespoons Corn Starch
  • 2 Tablespoons Warm Water

Cooking Fats

  • Butter or Olive Oil, for cooking

Instructions

  1. Prepare Aromatics: Peel and dice the onion and garlic finely to ensure they cook evenly and release their flavors during braising.
  2. Remove Membrane: Using a knife, carefully work underneath the connective tissue on the underside of the short ribs’ bones, then use your finger to detach and completely remove the thin membrane for tender meat.
  3. Season and Sear Ribs: Cut the short ribs into individual portions if not already separated. Sprinkle smoked sea salt or kosher salt over them. Heat butter or olive oil in a large pan over medium heat. Add the diced onions, garlic, and mustard seeds, stirring to combine as they begin to soften. Place the ribs bone-side up in the center of the pan and sear until browned, then flip and sear the other side for a few minutes.
  4. Transfer to Slow Cooker: Move the seared short ribs into your slow cooker in a single layer with the bones up.
  5. Deglaze Pan: Pour the Guinness stout into the hot pan used for searing, scraping up browned bits with a sturdy spatula. Bring to a low simmer, stir in the honey, and cook gently for 1-2 minutes to meld flavors.
  6. Strain and Add Braising Liquid: Use a slotted spoon to scoop the cooked onions, garlic, and mustard seeds from the pan and place them on top of the ribs in the slow cooker. Pour about half of the remaining Guinness liquid over the ribs as the braising liquid.
  7. Braise Ribs Low and Slow: Cover the slow cooker and cook on low heat for approximately 7 hours, basting occasionally with the cooking juices to keep the meat moist and flavorful.
  8. Prepare Gravy Base: When the ribs are nearly done, combine the remaining Guinness liquid with the beef or vegetable stock in a measuring cup or jar.
  9. Thicken Gravy: Pour the reserved liquid into a saucepan and bring to a simmer over medium heat. Mix corn starch with warm water until dissolved, then whisk this slurry into the simmering liquid. Continue whisking until the gravy thickens to a smooth consistency.
  10. Serve: Plate the short ribs, ladle the rich Guinness gravy over the top, and enjoy your hearty, comforting meal.

Notes

  • Removing the membrane from the ribs helps achieve tender, fall-off-the-bone texture.
  • If you don’t have Guinness stout, any robust dark beer can substitute.
  • Adjust the salt to your taste, especially if using salted stock.
  • Slow cooking on low for 7 hours yields the best tenderness, but can be adjusted slightly based on your slow cooker model.
  • Honey balances the bitterness of the stout, but can be omitted for a less sweet gravy.

Find it online: https://marthatasty.com/braised-short-ribs-in-guinness-gravy-recipe/