Description: Short ribs are seared until brown and then braised in a mixture of Guinness beer, beef broth, and aromatics until they’re fall-off-the-bone tender. The resulting sauce is rich, savory, and perfect for serving with mashed potatoes or roasted vegetables.

Preparation time: 20 minutes

Cooking time: 2-2 1/2 hours

Serving size: 4-6 people

• 4 pounds beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 cups Guinness or other stout beer
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Mashed potatoes or roasted vegetables, for serving

1. Preheat the oven to 350°F (175°C).
2. Season the short ribs with salt and pepper.
3. In a large Dutch oven or other oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and cook, turning occasionally, until browned on all sides, about 8-10 minutes total.
4. Remove the short ribs from the pot and set them aside.
5. Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6. Stir in the tomato paste and cook for 1-2 minutes.
7. Pour in the Guinness and beef broth and stir to combine.
8. Add the thyme and bay leaf.
9. Return the short ribs to the pot and spoon some of the sauce over them.
10. Cover the pot with a lid and transfer it to the oven.
11. Bake for 2-2 1/2 hours, or until the short ribs are tender and falling off the bone.
12. Remove the pot from the oven and skim off any fat from the surface of the sauce.
13. Serve the short ribs with the sauce and mashed potatoes or roasted vegetables on the side.

Enjoy these tender and flavorful short ribs, braised in a rich and malty Guinness sauce. This dish is perfect for a cozy dinner party or a special occasion.