This is one of those dishes that just makes you feel good. It’s easy to prepare, tastes fantastic, and it fills your home with an awesome aroma while it’s cooking. This recipe is great for any time of year, but I especially love it during the fall and winter. Plus, how can you go wrong with Guinness? If you’re not a beer lover, we can’t be friends you should try this anyway. The taste isn’t overwhelming, and it helps to produce that tender, fall-off-the-bone meat. Your family and friends will rave about this one.
Ingredients:
- 4 pounds of beef short ribs (a little more or a little less is okay)
- 4 bay leaves
- 3 Tbsp olive oil (just eye-ball it)
- 2 (14.9 ounce) cans of Guinness stout beer
- 1 Tbsp dried minced onion (or 1 whole chopped raw onion)
- 1 Tbsp minced garlic
- 1 Tbsp parsley flakes
- sea salt
- freshly ground black pepper
Preparation:
- Drizzle olive oil in a dutch oven (or other heavy bottomed pan) and heat on medium-high.
- Add minced onion and minced garlic to the pot and stir until fragrant.
- Place the short ribs in the pot, sprinkle with sea salt, and brown on all sides.
- Add the 2 cans of Guinness and stir, making sure to scrape the bottom of the pot to loosen any browned bits.
- Add bay leaves, parsley, sprinkle with black pepper and stir.
- Raise the heat and bring to a boil, then lower the heat to a simmer and cover the pot tightly.
- Check the pot after about 10 or 15 minutes to make sure it’s still simmering and not boiling.
- Simmer for 3 hours.
When this is finished cooking, the meat will be fork tender, and you can pull the bones right out. I like to serve mine with either mashed potatoes or red potatoes and baby carrots. This can even be turned into a stew. That will definitely have to be a future blog post.
If you choose to make red potatoes and baby carrots, you can add them right
in with the meat, but be warned, they really soak up the beer flavor. If you don’t want strong stout-tasting vegetables, I would make these separately.
You may notice that in almost every recipe that calls for onion, I use dried, minced onion. There is a method to my madness. The dear Fella doesn’t care for onion texture, but he likes the flavor. Dried, minced onion allows for that nice onion flavor without the big chunks of onion. If you would rather use raw onion, you certainly may. If you choose to do so, add one medium to large chopped onion to your pot instead of the dried. Also, I use refrigerated minced garlic. I buy a huge tub of this at Sam’s. It lasts practically forever, and it’s always there when I need it. Plus, no garlic fingers. 😉
I hope you try this and love it. Feel free to comment with your thoughts, questions, or ideas.
Click here for an awesome leftover recipe for these short ribs: Pot Roast and Gouda French Dip
Long Live the Noms 
I made this last night for my parents and it turned out wonderfully! The meat was tender and juicy, the potatoes perfectly cooked. I had to add a little bit of salt at the end but only because I didn’t add enough at the beginning on the meat. Can’t wait to try something else!
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Thank you so much, Danielle! (<– This is my BFF, guys, and she's pretty much the best ever. 😉) I'm so glad you, Mom, and Dad enjoyed it! It made my day when you told me you were making this yesterday. 😊
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