Guinness Braised Beef Short Ribs and Vegetables is a one-pot, St. Pat’s Day stew that’s loaded with carrots, celery, onion, butternut squash…and of course, Guinness! If you make this for the Irish holiday, you must check out my Natural Mint Leaf Shamrock Shake too! The kids, big and little, will go crazy for it!
Guinness Braised Beef Short Ribs and Vegetables
Wait until you sink your teeth into this beefy deliciousness! Whether you’re making it for a St. Pat’s celebration…or Sunday dinner, you’re gonna love you some Guinness Braised Short Ribs!
The prep time for this beauty is about 20 minutes and the rest…it’s mostly set-it-and-forget-it. My easy instructions take you through the simple process of braising.
Let’s talk about that for a sec.
So, how do you cook beef short ribs in the oven?
For this recipe, we’re braising them. What is braising? It simply means to combine two cooking methods of dry heat and moist heat.
For dry heat, we briefly sear the protein in oil to brown the surface.
Then for moist heat, we roast the protein in a pot with liquid for a few hours or more, aka pot roast.
At this time, you’re free to go shamrock hunting while this beauty bakes itself in the oven.
How to not overcook the vegetables:
I never like to overcook the veggies so, for this dish, I sauté them early on, set them aside, and add them later.
Notice we’re not sauteeing the butternut squash at all…it just goes in raw with the sauteed veggies.
Ingredients you’ll need for Guinness Braised Short Ribs:
- beef short ribs (I used boneless, but bone-in good too)
- salt and pepper
- extra virgin olive oil
- red onion
- Guinness stout
- beef broth
- bay leaf
- butternut squash
Tools you’ll need for this recipe:
- chef knife and cutting board
- 3 quart dutch oven (or heavy pot with lid)
- cooking utensil to stir veggies
If you like beer food, and want to switch things up, check out my Daytime Ale and Jack Chili Mac recipe. It’s a homemade Chili Mac recipe made with Lagunitas Daytime Ale…mmmmmm, Lagunitas!
Cheers to St. Pat’s…and ALL the days that we get to eat ALL the dood food!
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