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Beef and Guinness Short Ribs Recipe

Beef and Guinness Short Ribs

Recipe courtesy Stuart O'Keeffe, 2010

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

  • Recipe categories: Meat, Beef,
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Average Rating:

Total Reviews: 19

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  • on January 16, 2011

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    Made this in my new cast iron dutch oven I got for christmas and after dinner was over I had two of my friends in the kitchen soaking up the gravy left in the pan with the flat bread I made, but this is the best I have had in a very long time, oh and I served them over flat egg noodles, I will deffently be making this again

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  • on January 12, 2011

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    amazing recipe! this dish is just so delicious and the meat just melts in ur mouth, the left over the sauce gets even better! i made garlic mashed potatoes with it and it was just perfect and my family and friends loved it.

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  • on January 10, 2011

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    beyond delicious!!! incredibly moist....i did cook it 2 1/2 hours in the oven however. enjoy!! this has become a favorite!!

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  • on November 29, 2010

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    Phenomenal! I took another reviewer's suggestion and used chuck roast cut into "short-rib-sized" cubes. I love short ribs, but we've been having them a lot lately, so I thought the chuck roast idea was a good one. Toward the end of cooking I added a splash of cognac, then finished in the oven for another 15 minutes or so. Fantastic! And the wonderful aromas coming from the kitchen were unbelievable. Served this with risotto-style potatoes from Chuck Hughes on sister site the Cooking Channel. Absolute heaven!

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  • on September 25, 2010

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    I made this for my extended family doubling the recipe. Awesome Awesome Awesome, I used Yuengling black and tan, a chuck roast cubed into large chunks,
    and regular beef ribs cut in half by the butcher. Wow the meat came out so tender and succulent.

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  • on May 16, 2010

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    Was able to see Stuart O'Keeffe make this recipe at Disney's California Adventure. It was very tasty, looked easy to make, and enjoyed the presentation. I can't wait to make it myself.

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  • on May 04, 2010

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    These were the best! So easy to make and my friends loved them! Personally not a big fan of the celery so I left it out, but put in extra the garlic, onions and Guinness gave it the kick we all enjoyed! Great Recipe to fiddle with to make to your perfection.

    Thanks Chef Stuart!

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  • on April 28, 2010

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    This was awesome. The meat was ridiculously tender. The first time we made it with the short ribs, but we have also made it with a chuck roast (cut into cubes. Big hit with everyone, especially the vegetarians. Ok, maybe not with them. Anyway, the last time we made it we added a few splashes of dry Sherry to give it another layer of flavor (sounds like I know what I'm talking about, right? Seriously, make this, you won't be disappointed. Go on, go.

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  • on April 18, 2010

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    Followed the recipe almost exactly. Added more carrots, celery, onions, and garlic because my family likes it. Guinness was the crowning touch. Everyone raved about it! The meat was so tender and the sauce was delicious. Even my daughter who does not like braised meat, liked this recipe and ate some. There were six people and we have some left overs. Can't wait to eat it tonight!

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