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Guinness-Braised Short Ribs

Michael Condran

BY The Editors

PUBLISHED November 11, 2026

Guinness stout has been in Jamaica for a long time—at least since the early 1800s—and was originally shipped there to satisfy the desires of Irish workers on the island. In the 1970s, Jamaican brewing company Desnoes & Geddes began to bottle and distribute Guinness Extra Foreign Stout under contract, guaranteeing both freshness and the character expected of a Guinness stout. It remains a favorite brew for many Jamaicans, partly because we believe that anything bitter is good for you, and partly because the high alcohol content gives good bang for the buck. It's so good in these braised short ribs. – Andre Fowles

 

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Guinness-Braised Short Ribs

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Makes 6 to 8 servings 1x

Units Scale

Ingredients

  • 3 to 4 pounds (1.4 to 1.8 kg) boneless beef short ribs, cut into 3- to 4-inch (8 to 10 cm) pieces
  • 3 tablespoons kosher salt, plus more to taste
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 6 garlic cloves, smashed
  • Leaves from 4 thyme sprigs
  • 2 cups (500 ml) beef stock
  • One 14.5-ounce (411 g) can diced tomatoes
  • 1 bottle (375 ml) Guinness stout or other dark stout (1 1/2 cups)
  • 1/4 cup packed (55 g) dark brown sugar
  • 1/4 cup (60 ml) Worcestershire sauce
  • 3 bay leaves

Instructions

In a large bowl, combine the beef, salt, 2 tablespoons of the olive oil, the smoked paprika, garlic powder, black pepper, and cayenne and mix with your hands until the beef is thoroughly coated. Cover and marinate for at least 30 minutes and ideally overnight.

Warm a large heavy-bottomed pot or Dutch oven over medium-high heat. Pour the remaining 2 tablespoons oil into the pot and, working in batches, sear the beef on all sides until browned, about 3 minutes on each side. Remove from the pot and set aside on a plate.

Reduce the heat to medium. Add the carrots, celery, onion, garlic, and thyme to the pot and cook, stirring frequently, until the onion is translucent and fragrant, about 4 minutes.

Add the beef stock, diced tomatoes, Guinness, brown sugar, Worcestershire sauce, and bay leaves and stir, scraping the bottom of the pot with a heatproof spatula. Bring to a simmer, then add the short ribs back to the pot and stir. Reduce the heat to medium-low and cook until the meat is tender, 2 to 2½ hours.

Discard the bay leaves and serve the short ribs immediately.

Store leftovers in an airtight container in the fridge for up to 3 days.

– Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photos by Michael Condran.

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