The Best Braised Short Ribs

Ingredients

• 4 lb Short Ribs (bone‑in, trimmed of excess fat)
• 2 Carrots (peeled and cut into 1‑inch pieces)
• 2 Celery Stalks (chopped)
• 1 Yellow Onion (medium, diced)
• 2 cloves Garlic (minced)
• 3 Tbsp Tomato Paste
• 3 Tbsp All-Purpose Flour
• 12 oz Guinness Stout (1 standard bottle)
• 2 cup Chicken Broth (low‑sodium)
• 1 head Cauliflower (cut into florets)
• 0.25 cup Heavy Cream
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.5 tsp Kosher Salt
• 0.25 tsp Fresh Ground Black Pepper
• 2 Tbsp Olive Oil (for searing)
• 4 oz Sparkling Wine (optional, for Black Velvet cocktail)
• 4 oz Guinness Stout (optional, for Black Velvet cocktail)

Instructions

1. Season the Short Ribs

   Pat the short ribs dry, then generously season all meat‑facing sides with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Sear the Ribs

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat. Working in batches, sear the ribs on all three meat sides until deep golden‑brown, about 3‑4 minutes per side. Transfer to a plate.

   Time: PT10M

   Temperature: Medium‑high

3. Sauté Aromatics

   Add the diced onion, carrots, and celery to the same pot. Cook, stirring, until softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic, Tomato Paste & Flour

   Stir in the minced garlic, 3 Tbsp tomato paste, and 3 Tbsp flour. Cook for 2 minutes, allowing the paste to darken slightly and the flour to coat the vegetables.

   Time: PT2M

   Temperature: Medium

5. Deglaze with Guinness and Broth

   Pour in the 12 oz bottle of Guinness, stirring to loosen any stuck bits. Add 2 cups chicken broth, bring to a rapid boil, and stir well.

   Time: PT5M

   Temperature: High

6. Braise in the Oven

   Return the seared ribs to the pot, nestling them into the liquid. Cover with the lid, turn off the stovetop, and place the Dutch oven in a pre‑heated 300°F oven. Braise for 2 hours 30 minutes, until the meat is fork‑tender.

   Time: PT2H30M

   Temperature: 300°F

7. Steam the Cauliflower

   While the ribs braise, cut the cauliflower into uniform florets. Place them in a steamer basket over a pot of simmering water, cover, and steam 15‑20 minutes until easily pierced with a knife.

   Time: PT20M

8. Make the Creamy Mash

   Transfer the steamed cauliflower to a food processor. Add 1/4 cup heavy cream, 1/4 cup grated Parmesan, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse until smooth and creamy.

   Time: PT5M

9. Rest and Plate

   Remove the Dutch oven from the oven. Let the ribs rest, covered, for 10 minutes. Spoon a generous mound of cauliflower mash onto each plate, then place 2‑3 ribs on top, ladling some of the rich gravy over everything.

   Time: PT10M

10. Optional Black Velvet Cocktail

    In a champagne flute, pour 4 oz sparkling wine, then gently top with 4 oz Guinness. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

15 g

Fat

35 g

Fiber

5 g

Ingredient Substitutions

• Instead of Short Ribs: Beef chuck roast, cut into large chunks
• Instead of Carrots: Parsnips
• Instead of Celery Stalks: Fennel stalks
• Instead of Yellow Onion: white onion
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Tomato Paste: ketchup (1 Tbsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Guinness Stout: dry stout or porter
• Instead of Chicken Broth: beef broth, vegetable broth
• Instead of Cauliflower: broccoli florets
• Instead of Heavy Cream: half‑and‑half
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Kosher Salt: sea salt
• Instead of Fresh Ground Black Pepper: white pepper
• Instead of Olive Oil: vegetable oil
• Instead of Sparkling Wine: Champagne, Prosecco
• Instead of Guinness Stout: any dark stout

Equipment Needed

• Dutch Oven
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Food Processor
• Steamer Basket or Colander
• Tongs
• Oven
• Saucepan (for broth if needed) (optional)

Critical Steps — Do Not Skip

• Season and sear the short ribs to develop a deep brown crust.
• Deglaze with Guinness and broth to incorporate fond into the braising liquid.
• Braise at low temperature (300°F) for 2½ hours until fork‑tender.
• Steam cauliflower until very soft before pureeing.
• Blend cauliflower with cream and Parmesan for a silky mash.

Chef Tips from the Video

• Use bone‑in short ribs for maximum flavor; the marrow enriches the sauce.
• Pat the ribs dry before seasoning – moisture hinders browning.
• Deglazing with Guinness adds a subtle coffee‑like bitterness that balances the richness.

Troubleshooting

Storage

Refrigerator: Store ribs and mash in separate airtight containers for up to 3 days.

Freezer: Cool ribs completely, then freeze in freezer‑safe bags for up to 2 months. Thaw before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Braise the short ribs a day ahead; reheat gently on the stovetop with a splash of broth.
• Cauliflower mash can be prepared up to 24 hours in advance and reheated with a little extra cream.

Frequently Asked Questions