Willingham's Guinness Beef Short Ribs
Willingham's Guinness Beef Short Ribs
Willingham’s

Slow Braised Guinness Beef Short Ribs

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Indulge with the ultimate comfort food experience with Willingham’s® Smoked, Slow-Braised Guinness Beef Short Ribs! It’s built on the same W’ham® flavor base our team has carried to five World Grand Championships. This recipe combines the rich flavors of W’ham® Seasoned smoked beef short ribs, the deep essence of Guinness stout, and the tender perfection of slow braising. Follow these simple steps to create a dish that will impress any crowd.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 746
Ingredients Method Nutrition

Ingredients
  

  • 10 to 12 Beef Short Ribs
  • 2 to 4 Tbsp W’ham Seasoning – Cajun
  • 1/2 Cup W’ham Sauce – Marinade
  • 16 oz Kettle & Fire Beef Stock
  • 5 to 6 whole carrots – peeled
  • 1 Bunch of Celery – sliced
  • 2 Tbsp Beef Tallow or Olive Oil
  • 2 Tbsp Minced Garlic
  • 1 Can Guinness Draught Stout
  • 2 large sweet onions – halved and sliced
  • 1 small bag of small yellow potatoes
  • 1 bunch of green onions finely chopped for garnish

Method
 

  1. Trim any excess fat from top of short ribs
    Raw beef short ribs trimmed and laid out on a cutting board beside bottles of W'ham seasoning and W'ham Marinade
  2. Massage 2 Tbsp of W’ham Sauce – Marinade on each rib
  3. Sprinkle W’ham Seasoning – Cajun or Original Mild on all side of ribs, place in container and set aside
    Beef short ribs coated in seasoning on a wooden cutting board
  4. Prepare your choice of cooking equipment. We like the versatility of the Big Green Egg and the flavor of Royal Oak Charcoal for this recipe, but any grill or cooker will work just fine. Allow the temperature to reach 400° or 500° if using the Egg and arrange your charcoal and grates for direct heat cooking.
    Charcoal kettle grill with the lid open, small flames and smoke rising, on a concrete patio with a bag of Royal Oak Super Size charcoal beside it.
  5. While your cooker is heating up prepare the vegetables and set aside
    Fresh vegetables (carrots, potatoes, onions, celery) in a green pot beside raw beef ribs on a cutting board.
  6. Place your seasoned short ribs directly on the grate bone side down and sear for 5 minutes, then flip over on each side every 5 minutes to develop a crust and allow the seasoning to begin to caramelize. Remove from heat and set aside.
    Beef cubes grilling over charcoal on a round barbecue grill with orange flames and a green lawn nearby
  7. In a medium to large Dutch oven or grill safe pot add the beef tallow or olive oil and heat on grill.
  8. Add the onion, celery and garlic and sauté stirring frequently until softened and onions become translucent.
    Green pot on a barbecue grill sautéing sliced onions, chopped green onions, and minced garlic.
  9. Add short ribs to pot
    Beef steak chunks grilled in a green pot over a barbecue, with onions visible underneath.
  10. Add beef stock/broth
    A hand pours beef broth from a carton into a pot with beef pieces and carrot sticks on a charcoal grill edge.
  11. Add remaining W’ham Sauce – Marinade
    Pouring W'ham Sauce - Marinade from the bottle into a pot of seared beef short ribs and carrots on the grill
  12. Add 1 can of Guinness
    Person pours dark beer from a can into a pot containing beef chunks and carrot sticks on a charcoal grill outdoors
  13. Add whole carrots to top
    Beef chunks and carrot sticks simmering in a yellow pot outdoors.
  14. Cover and reduce heat on cooker to 300° to 325°
  15. Allow to simmer for 2 hours and then add the small yellow potatoes to the top and re-cover
    Potatoes and carrot spears boil in a green pot on a charcoal grill, with a lime-green lid nearby.
  16. Simmer an additional 1 to 2 hours to allow the potatoes to steam and absorb the flavors
  17. Once potatoes are soft – remove the pot from heat allow to rest for 20 minutes covered
  18. Remove the potatoes from the pot, you can leave them whole or if you prefer mash them as a base for the short ribs.
  19. Remove the carrots and short ribs and using a slotted spoon remove the cooked celery and onions, reserve liquid for dipping or drizzling on dish.
  20. Plate or place on a platter, garnish with chopped green onion and Enjoy!
    Slow braised Guinness beef short ribs on a platter with whole carrots and small yellow potatoes

Nutrition

Calories: 746kcalCarbohydrates: 47gProtein: 58gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 163mgSodium: 765mgPotassium: 1945mgFiber: 6gSugar: 17gVitamin A: 9768IUVitamin C: 33mgCalcium: 103mgIron: 8mg

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Made with W’ham® Seasoning – Cajun. What else it goes on — and how we layer it — is in the W’ham® Pairing Matrix.

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