Beef and Guinness Short Ribs

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I just fixed this dish tonight for dinner, the only thing that I changed was I used Michelob Amber Bock beer only because I didn't have any Guinness on hand. Other then that, I went exactly by the recipe. This is a delicious way to prepare short ribs, when then came out of the oven, they were so tender that we could cut them with a fork!!!! Served the short ribs with creamed potatoes and corn on the cob. Definately a keeper and I will be making this again!!!!

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Very rich taste with super tender meat. Next time I will use less salt and thicker carrots for added texture. I served over oven roasted rosemary potatoes. We used the left overs the next night on tortillas with cheddar cheese melted on top and green salsa. Yummy!

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Excellent. I removed the meat and used an immersion blender after the two hours of cooking. Added just a liitle more broth & Guinness, shredded the meat, and served with wide egg noodles. Everyone loved it!

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Delicious! Meat just falls apart. So good over mashed potatoes or rice. The carrots will breakdown and become part of the broth if they're diced, so if you'd like them to hold as a vegetable it's best to cut larger slices and add to the pot.

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really fantastic. I added some brown sugar to offset the bitterness and some thyme and a bay leaf.

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This is my go-to recipe for boneless short ribs. I don't care for the bitterness of the Guinness, so I use either a lighter beer or red wine instead. I also add mushrooms for an earthier (is that a word? touch.

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I've now made this a couple of times and every time I make it, it's such a hit with the family. It's a perfect match with mashed potatoes.

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Delicious !

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Good for a large crowd. Very tasty and tender. I couldn't find short ribs, so I used boneless beef ribs. I also added some sliced baby portabellas last 1/2 hour.

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I've made this several times to rave reviews. Here are a few tricks to make these ribs even more tasty: use Guiness Drought, not Stout, which has a milder flavor. I also use boneless beef ribs, well trimmed.
Put the Guinness and half the beef broth in a dutch oven. Brown the ribs as directed. Add to the Dutch Oven. Cover and roast at 325 for 2 hours. Take out of the oven, drain off the juices, leaving the ribs in the Dutch Oven, and put the juices in a bowl in the freezer until the fat layer is congealed. Skim the fat, return the juices to the dutch oven, add the veggies , and roast another 2 hours at 325. When read to serve, put the meat and veggies on a platter. Cover to keep warm. Pour the jus into a saucepan and reduce until 1/2 the original volume. Serve the meat and veggies over sour cream mashed potatoes and pass the jus.