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Cozy Guinness Braised Beef Short Ribs Recipe with Creamy Colcannon Mash

Guinness braised beef short ribs - featured image
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Tender beef short ribs braised in Guinness stout served with a creamy colcannon mash made from potatoes and cabbage. A comforting, hearty dish perfect for cozy nights.

Ingredients

Scale
  • 3 pounds beef short ribs (well-marbled)
  • 1 bottle Guinness Stout (12 fl oz / 355 ml)
  • 2 cups beef broth (480 ml)
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • For the Creamy Colcannon Mash:
  • 2 pounds Yukon Gold or Russet potatoes, peeled and quartered
  • 4 cups chopped green cabbage
  • 4 tablespoons unsalted butter
  • 1/2 cup heavy cream or milk (120 ml)
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Pat the beef short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the ribs in batches for 3-4 minutes per side until deep golden. Remove and set aside.
  3. Lower heat to medium. Add diced onion, chopped carrots, and celery to the pot. Cook, stirring occasionally, until softened and slightly caramelized, about 8 minutes. Add minced garlic and cook for 1 more minute.
  4. Stir in tomato paste and cook for 2 minutes. Add thyme sprigs and bay leaves.
  5. Pour in the entire bottle of Guinness, scraping the bottom to lift browned bits. Simmer for 3 minutes to reduce slightly.
  6. Add beef broth and return the browned ribs to the pot, submerging as much as possible. Bring to a gentle simmer.
  7. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise for about 3 hours until ribs are fork-tender and sauce thickens.
  8. While ribs braise, bring a large pot of salted water to a boil. Add quartered potatoes and chopped cabbage. Boil for 20-25 minutes until tender. Drain well.
  9. Return potatoes and cabbage to the pot. Add butter, cream (or milk), and green onions. Mash until creamy but still slightly textured. Season with salt and pepper.
  10. Remove ribs from the pot and skim excess fat from the sauce if desired. Serve ribs over a scoop of creamy colcannon mash, spooning extra sauce on top.

Notes

Use a trusted brand of Guinness for consistent flavor. Low-sodium beef broth helps control saltiness. For a lighter mash, substitute heavy cream with whole milk or a dairy-free alternative. Do not overcrowd the pan when browning ribs to ensure proper searing. If sauce is too thin after braising, simmer uncovered on stove to reduce. Avoid over-mashing colcannon to keep texture.

Nutrition

Keywords: Guinness, beef short ribs, braised beef, colcannon, mashed potatoes, comfort food, Irish recipe, slow braise

Find it online: https://elvafood.com/cozy-guinness-braised-beef-short-ribs-recipe-with-creamy-colcannon-mash/