Wow your friends with this Guinness Braised Wagyu Short Rib recipe! Packed with rich flavors, this dish serves 8 and is perfect for your next weekend dinner party. Don’t miss out on the fall off the bone tender Wagyu short ribs and comforting taste.
INGREDIENTS:
- 4 lbs. Wagyu Beef Short Ribs
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- 2 tbsp olive oil
- 1 onion (chopped)
- 1 carrot (chopped)
- 2 celery stalks (chopped)
- 6 garlic cloves
- 2 tbsp tomato paste
- 1 can of Guinness stout
- 2 cups beef broth
- 1 tbsp liquid smoke
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 tbsp parsley (chopped)
DIRECTIONS:
- Preheat your oven to 375° F.
- Whisk the flour, salt, and pepper together in shallow bowl or plate. Once mixed, use tongs to coat the Wagyu Beef Short Ribs in the flour mixture, making sure all sides are covered.
- In a large Dutch oven, heat olive oil over medium-high heat. Add half of the coated Wagyu ribs, this ensures the pot doesn’t get too full. Sear the ribs on all sides, about 3 to 4 minutes per side, until browned. Repeat the process with remaining ribs. Remove ribs from the pot and set to the side.
- In the same Dutch oven, add the carrot, onions, celery, and garlic. Sauté for about 3 to 4 minutes, or until the onion has softened and the garlic is aromatic.
- Stir in the tomato paste. Add the Guinness stout, beef broth, liquid smoke, rosemary, and thyme to the pot and bring to a boil. Season with salt and pepper, if needed.
- Once boiling, add the short ribs back to the pot and cover. Take Dutch oven and place in the oven. Let your dish cook for 2 ½ to 3 hours, until ribs are tender.
- Once ribs are tender, take out of the oven and remove the rosemary and thyme. Garnish the dish with parsley right before serving.
- Serve over mashed potatoes, that’s what we prefer, pasta, or on its own. Enjoy!