Guinness Braised Ribs

Even though it’s still in the 80s here in Phoenix (unfortunately), it is November and I want to start cooking like it! These Guinness braised ribs are the perfect example. They’re very flavorful and a happy change from the usual grilled or baked ribs. The flavors really remind me of winter and the holidays, and it’ll make your house smell absolutely heavenly. I love cooking with Guinness, and I’ve still got a few bottles left to cook with, so you’ll definitely be seeing some more Guinness recipes in the future!

Guinness Braised Ribs

Guinness Braised Ribs
Rub the generously ribs with salt and pepper.

Guinness Braised Ribs
Heat olive oil in a large pot and add the ribs. Brown them on all sides, about 1 or 2 minutes per side, then set aside on a different plate.

Guinness Braised Ribs
Dice your carrots, celery, and onions.

Guinness Braised Ribs
Add the vegetables to the same pot you browned the ribs in and saute until softened, about 10 minutes.

Guinness Braised Ribs
Add in the garlic, dried thyme, and sprigs of rosemary and saute for another few minutes.

Guinness Braised Ribs
Stir in the tomato paste.

Guinness Braised Ribs
Add the beef broth, bay leaf, and the Guinness.

Guinness Braised Ribs
Add in the ribs and bring everything to a boil, then cover and place in a 325 degree F oven and braise for an hour and a half to two hours.

Guinness Braised Ribs
Serve with some vegetables or potatoes and enjoy! Make sure to spoon the juices over the ribs!

Guinness Braised Ribs
Cook time: 
Total time: 
  • 2 tablespoons olive oil
  • salt and pepper, for rubbing the ribs
  • 4 pounds beef ribs
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 heaping tablespoon tomato paste
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 2 teaspoons dried thyme
  • 1 cup Guinness beer
  • 1 cup low-sodium beef broth
  • 1 bay leaf
  1. Preheat your oven to 325 degrees F. Season the ribs generously with salt and pepper, then heat the olive oil in a large pot. Add the ribs and brown on all sides for 1 or 2 minutes. Place the ribs on a separate plate and set aside.
  2. In the same pot, add the carrots, celery, and onions and saute until softened, about 10 minutes. Add in the garlic, rosemary, and dried thyme and saute until the garlic is fragrant, about 3 minutes. Add the tomato paste and stir in, then add the Guinness, beef broth, and bay leaf, and stir. Add in the ribs and bring everything to a boil.
  3. When everything is boiling, cover and remove from the heat. Place in the preheated oven and braise for an hour and a half to two hours, or until the ribs are tender. Serve the ribs with vegetables or potatoes and enjoy. Be sure to pour some of the juices from the pot over the ribs!


4 Responses

  1. John in Dublin CA says:

    This came out great. The only issue I have is that the beef ribs were very fatty. So on a second try I took this recipe and changed it to lamb shanks, and added some diced white potatoes about 45 minutes before it was done. Then I strained all of the liquid, added a bit of water with cornstarch, and it thickened up into a real nice gravy. Served it with parsleyed egg noodles. Delicious.

  2. Rachael says:

    Hi Sydney! I’m new to your site and can already tell I struck gold! This recipe looks amazing, though I do t think I have the right pot for it. Do you think a Dutch oven would work? Thanks!!

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