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!
Recipe by The Crepes of Wrath at