Our Guinness braised short ribs are lick your lips delicious! This meat is packed with flavor and is fall of the bone tender. Guinness braised short ribs is one of our fall favorites because it is hearty and warm! These short ribs pair great over creamy grits or mashed potatoes.
INGREDIENTS:
- 1 tbs. Vegetable oil
- 4 lb. Beef short ribs
- 1 Yellow onion
- 4 Garlic gloves
- 6 Ginger slices
- 32 oz. Guinness
- 1 Cinnamon stick
- 8 oz. Soy sauce
- 4 oz. Rice wine vinegar
- 4 oz. Brown sugar
- 1/2 cup Ketchup
- 2 tbs. Sriracha
- Salt, to taste
- Black pepper, to taste
DIRECTIONS:
Preheat the oven to 300 degrees.
Season short ribs with salt, pepper, and vegetable oil and sear on all sides until golden brown. Next, sauté the onions, garlic, and ginger in the same pot as the short ribs until slightly browned and tender.
In a pot, add the Guinness, cinnamon stick, soy sauce, vinegar, and brown sugar. Bring to a boil.
Put the seared short ribs and onion mixture in deep hotel pans and cover with the Guinness braising liquid. Cover with aluminum foil and cook in oven for 3 hours or until ribs are falling off the bone.
Take short ribs out of liquid and shred the meat. Strain the braising liquid and remove the fat. Bring the liquid back to a boil and add the ketchup and sriracha. Reduce by half or until sauce has thickened significantly.
When ready to serve, heat the shredded short ribs and the braising liquid together.
Article Provided By: Allison Thomas
