Guinness-Braised Short Ribs

Name: Guinness-Braised Short Ribs
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; ½ 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 (1½ cups); ¼ cup packed (55 g) dark brown sugar; ¼ cup (60 ml) Worcestershire sauce; 3 bay leaves

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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.