Dublin Short Ribs

Experience the ultimate comfort food with Dublin Short Ribs, a hearty dish that celebrates the robust flavors of a traditional Irish stout. Tender beef short ribs are seared to golden perfection and then slow-braised in a rich sauce made from Guinness beer, beef broth, and aromatic vegetables. Infused with herbs like thyme and bay leaves, this recipe creates fall-off-the-bone meat with an irresistible depth of flavor. Perfect for cozy family dinners or festive occasions, these short ribs pair beautifully with creamy mashed potatoes or crusty bread to soak up every last drop of the luscious gravy. Simple to prepare yet impressively elegant, Dublin Short Ribs are destined to become a new favorite for lovers of bold, slow-cooked comfort food.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 4 pounds beef short ribs
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 16 ounces stout beer (such as Guinness)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 4 fresh thyme sprigs
• 2 bay leaves
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Preheat oven to 325°F (165°C).

Step 2

Season the beef short ribs generously with kosher salt and black pepper on all sides.

Step 3

Dredge the short ribs lightly in all-purpose flour, shaking off any excess.

Step 4

In a large oven-safe Dutch oven, heat the butter and olive oil over medium-high heat.

Step 5

Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Step 6

Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until softened and slightly caramelized.

Step 7

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 8

Deglaze the pot by pouring in the stout beer, scraping up any browned bits from the bottom with a wooden spoon.

Step 9

Add the beef broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Stir to combine.

Step 10

Return the seared short ribs to the pot, submerging them in the liquid as much as possible.

Step 11

Bring the mixture to a simmer, then cover the Dutch oven with a lid and transfer to the preheated oven.

Step 12

Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

Step 13

Carefully remove the Dutch oven from the oven and skim off any excess fat from the surface of the sauce.

Step 14

Remove the thyme sprigs and bay leaves. Adjust seasoning with additional salt and pepper to taste, if needed.

Step 15

Serve the short ribs with the rich stout sauce spooned over top, garnished with fresh chopped parsley.

Step 16

Optional: Pair with mashed potatoes or crusty bread for a complete meal.

Nutrition Facts

Serving size	(3407.7g)

Amount per serving	% Daily Value*
Calories	5531.5

Total Fat 310.2g	0%
Saturated Fat 119.1g	0%
Polyunsaturated Fat 12.8g
Cholesterol 1277.6mg	0%
Sodium 15485.6mg	0%
Total Carbohydrate 297.9g	0%
Dietary Fiber 18.8g	0%
Total Sugars 203.7g
Protein 346.1g	0%

Vitamin D 145.1IU	0%
Calcium 734.4mg	0%
Iron 31.7mg	0%
Potassium 7586.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 25.8%

Carbs: 22.2%