These Stout-Braised Short Ribs are rich, deeply savory, and fall-apart tender after just 3 hours. Slow-braised in dark stout with aromatics and herbs, this dish delivers restaurant-quality flavor at home with surprisingly simple steps. Perfect for cozy dinners, special occasions, or when you want an impressive meal without all-day cooking.
Why You’ll Love These Stout-Braised Short Ribs
- Fork-tender beef in just 3 hours
- Deep, malty flavor from dark stout
- One-pot braise with minimal hands-on time
- Make-ahead friendly and even better the next day
- Feels luxurious yet comforting
Ingredients You’ll Need
For the Short Ribs
- Beef short ribs (bone-in or boneless)
- Salt & black pepper
- Olive oil or neutral oil
For the Braise
- Onion, sliced
- Carrots, chopped
- Celery, chopped
- Garlic cloves, smashed
- Tomato paste
- Dark stout (Guinness or similar)
- Beef stock
- Fresh thyme or rosemary
- Bay leaf
Optional flavor boosters:
- Worcestershire sauce
- Smoked paprika
- A touch of brown sugar (to balance bitterness)
How to Make Stout-Braised Short Ribs (3-Hour Method)
Step 1: Sear the Short Ribs
- Preheat oven to 160°C / 325°F
- Season short ribs generously with salt and pepper
- Heat oil in a heavy Dutch oven
- Sear ribs on all sides until deeply browned
- Remove and set aside
Proper browning builds the foundation of flavor.
Step 2: Build the Braising Base
- In the same pot, sauté onion, carrot, and celery until softened
- Add garlic and cook briefly
- Stir in tomato paste and cook until darkened
- Deglaze with stout, scraping the bottom
- Add beef stock, herbs, and bay leaf
This step balances bitterness and creates a rich, glossy sauce.
Step 3: Braise Until Tender
- Return short ribs to the pot
- Liquid should come halfway up the ribs
- Cover and transfer to oven
- Braise for 2½ to 3 hours, turning once
Ribs are done when they pull apart easily with a fork.
Pro Tips for Perfect Stout-Braised Short Ribs
- Use dark stout for maximum depth
- Keep oven temperature low and steady
- Do not fully submerge ribs; braising needs partial coverage
- Let ribs rest in sauce before serving
How to Thicken the Sauce
- Simmer uncovered on stovetop after braising
- Mash a few vegetables into the sauce
- Optional cornstarch slurry for quick thickening
Skim excess fat for a cleaner finish.
What to Serve With Stout-Braised Short Ribs
- Creamy mashed potatoes
- Buttered egg noodles
- Polenta or grits
- Roasted root vegetables
- Crusty bread for soaking up sauce
Make-Ahead, Storage & Reheating
- Store in refrigerator up to 4 days
- Flavors improve overnight
- Reheat gently on stovetop or in oven
- Freeze up to 3 months
Flavor Variations
- Add mushrooms for earthiness
- Use chipotle or chili flakes for subtle heat
- Swap thyme for rosemary or bay
- Finish with a splash of balsamic vinegar
Common Mistakes to Avoid
- Rushing the browning step
- Using light beer instead of stout
- Boiling instead of slow braising
- Skipping the tomato paste balance
Final Thoughts
Stout-Braised Short Ribs prove that luxury doesn’t require all-day cooking. In just 3 hours, you get deeply flavorful, melt-in-your-mouth beef that feels like it came from a fine restaurant.
Rich. Comforting. Absolutely unforgettable.