Irish Stout Braised Short Ribs

"Brrrrr, it's chilly out. Make a warming braise of short ribs in Irish-style stout."
-- @mainelyeating

A Note from Feedfeed

St. Patrick's Day is approaching, and this is the ideal dish to make if you're looking for something classic to serve to celebrate. Short ribs braised in Irish stout (make sure to buy extra for drinking!) and served with perfectly mashed potatoes. Serve with a side of cabbage to round out the meal.


Photo by @andrealoretdemola 



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  • Recipe Card
Prep time 30mins
Cook time 5hrs
Serves or Makes: 6

Recipe Card


  • 4 pounds boneless short ribs
  • 1 cup flour
  • 4 ounces pancetta, diced
  • 5 medium carrots, cut on the bias into 1-inch pieces
  • 3 stalks celery, cut on the bias into 1-inch pieces
  • 2 onions, cut into large wedges
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 24 ounces Irish stout
  • 3 ounces tomato paste
  • 32 ounces unsalted beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar


  • Step 1

    Preheat oven to 325°F. Pour flour onto large plate. Add 1 teaspoon salt and 1 teaspoon pepper and mix thoroughly. Dredge short ribs in seasoned flour, reserving the leftover flour remaining on the plate.

  • Step 2

    In a Dutch oven over a medium heat, dry-fry the pancetta until the fat renders out and it starts to turn golden brown.

  • Step 3

    Lower heat, add onions, celery and carrots and cook until golden brown, or 10-15 minutes.

  • Step 4

    Once cooked, remove vegetables and pancetta from pot and reserve in small bowl.

  • Step 5

    Add butter and vegetable oil to pot, and increase heat to high and quickly sear the pieces of floured meat. Avoid crowding the pan to prevent the meat from steaming. As each piece of meat is browned, transfer onto a plate.

  • Step 6

    With heat still on high, pour in the beer and with a wooden spoon, scrape up the browned bits from the bottom of the pan. When the bottom of the pan feels smooth, add the tomato paste and a tablespoon of the leftover seasoned flour. Stirring constantly, cook until the tomato paste is brick red, 3-4 minutes.

  • Step 7

    Once the tomato paste and flour have cooked, whisk in the beer and bring to a simmer. The mixture will begin to thicken.

  • Step 8

    Once the mixture thickens, whisk in the beef broth, Worcestershire sauce, soy sauce and sugar. After everything is incorporated, add in the short ribs and reserved vegetables. The meat needs to be completely submerged, so adjust with additional broth or water as needed. Taste and season broth with salt and pepper.

  • Step 9

    Add the lid on and cook in oven for 4 hours, stirring at the halfway point. Once the meat is fork tender, remove from oven. Serve piping hot over creamy mashed potatoes.

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