Slow Braised Guinness Beef Short Ribs

Indulge with the ultimate comfort food experience with Willingham’s Smoked, Slow-Braised Guinness Beef Short Ribs! 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.


  • 2 tbls Beef Tallow or Olive Oil
  • 2 tbls 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


  1. Trim any excess fat from top of short ribs
  2. Massage 2 tbls 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
  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.
  5. While your cooker is heating up prepare the vegetables and set aside
  6. Place your seasoned short ribs directly on the grate bone side down and seer 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.
  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 soften and onions become translucent.
  9. Add short ribs to pot
  10. Add beef stock/broth
  11. Add remaining W’ham Sauce – Marinade
  12. Add 1 can of Guinness
  13. Add whole carrots to top
  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 recover
  16. Simmer and additional 1 to 2 hours 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


Remove the potatoes from the pot, you can leave them whole or if you prefer mash them as a base for the short ribs.

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.

Plate or place on a platter, garnish with chopped green onion and Enjoy!