Tender Guinness Braised Short Ribs Recipe with Easy Creamy Colcannon Mash

“It was 11 PM on a Tuesday, and all I could think about was something rich, warm, and a bit Irish,” I remember telling my roommate while rummaging through the fridge. Honestly, I didn’t have half the ingredients a traditional stew needed, but I had a stubborn craving and a bottle of Guinness staring me down. The kitchen was a mess by the time I finished—pots clanging, a spatula dropped on the floor, and me scribbling notes on the back of a grocery list. That first bite? Let me tell you, it was like a cozy blanket on a chilly night.

Since then, this recipe for Tender Guinness Braised Short Ribs with Creamy Colcannon Mash has become my go-to for comfort food that feels a little fancy but isn’t a hassle. Maybe you’ve been there—late night, wishing for something soulful but not complicated. This dish hits all those notes: melt-in-your-mouth ribs, a savory Guinness richness, and that dreamy mash with cabbage and scallions. You know, the kind of meal that makes you close your eyes and sigh.

One night I forgot to add the thyme—yeah, I know, rookie mistake—but the ribs still turned out tender and flavorful, and I learned that the slow braise really does most of the heavy lifting. Honestly, it’s the kind of recipe you keep tweaking because it’s that satisfying. If you’ve ever wondered how to marry classic Irish flavors with a touch of home-cooked love, this recipe might just be your new favorite.

Why You’ll Love This Recipe

Trust me, I’ve tested this recipe more times than I can count, and it’s always a winner. Whether you’re a seasoned cook or a kitchen novice, these Tender Guinness Braised Short Ribs with Creamy Colcannon Mash come together in a way that makes you look like a pro.

• Quick & Easy: The prep takes just about 20 minutes, while the oven does the slow work—perfect for busy weeknights or when you want to impress without stress.
• Simple Ingredients: Most of these are pantry staples or easy to find—Guinness beer, short ribs, potatoes, and a few veggies. No exotic shopping required.
• Perfect for Cozy Dinners: Whether it’s a chilly weekend or a laid-back Sunday supper, this recipe warms the soul.
• Crowd-Pleaser: I’ve served this at family dinners and potlucks—everyone asks for the recipe, even the picky eaters.
• Unbelievably Delicious: The ribs are fall-off-the-bone tender with a rich, malty sauce, while the colcannon mash adds a creamy, buttery contrast that’s just heavenly.

What sets this recipe apart? The secret is in the slow braise with Guinness that tenderizes the meat and adds a depth of flavor you don’t get with just beef stock. Plus, the creamy colcannon mash has just the right balance of cabbage and scallions for that traditional Irish touch, but smoother and silkier thanks to a bit of cream and butter. Honestly, it’s comfort food with a bit of soul and a little flair.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to create bold flavors and satisfying textures. You likely have most of these in your kitchen already, or they’re easy to pick up at your local market.

• For the Short Ribs:
  • 4 pounds (1.8 kg) beef short ribs, bone-in (look for meaty ribs with good marbling)
  • Salt and freshly ground black pepper (to season generously)
  • 2 tablespoons vegetable oil or canola oil (for a good sear)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cups (480 ml) Guinness stout (the star ingredient for depth and richness)
  • 2 cups (480 ml) beef broth (homemade or low-sodium store-bought works best)
  • 2 tablespoons tomato paste (adds a subtle tang and color)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 bay leaves
• For the Creamy Colcannon Mash:
  • 2 pounds (900 g) Yukon Gold potatoes, peeled and quartered (they mash up nice and creamy)
  • 4 cups (100 g) finely chopped green cabbage or savoy cabbage
  • 3 scallions (green onions), thinly sliced
  • 4 tablespoons unsalted butter (divided, for richness and flavor)
  • ½ cup (120 ml) whole milk or heavy cream (adjust for desired creaminess)
  • Salt and pepper to taste

Tip: I prefer using Yukon Gold potatoes because they’re naturally buttery and mash beautifully without being gluey. For the Guinness, pick your favorite brand; I usually go with the classic Irish stout. If you’re avoiding alcohol, feel free to swap the Guinness for an equal amount of beef stock mixed with a tablespoon of Worcestershire sauce for a similar depth.

Equipment Needed

• Large Dutch oven or heavy-bottomed oven-safe pot: This is essential for achieving that perfect braise. I’ve tried using regular pots, but the Dutch oven retains heat and moisture better.
• Sharp chef’s knife: For prepping ribs and veggies—keep it sharp, trust me.
• Wooden spoon or silicone spatula: To stir the braise and mash the potatoes.
• Large pot for boiling potatoes: A simple stockpot or any large saucepan works.
• Colander: For draining the potatoes and cabbage.
• Potato masher or ricer: I’ve used both; a ricer makes the mash ultra-smooth, but a sturdy masher works fine.
• Oven mitts and tongs: For handling hot ribs and safely moving pots.

If you don’t have a Dutch oven, a heavy stainless steel pot with a tight-fitting lid will do, but be sure it can go in the oven. For budget-friendly options, cast iron enamel pots are often on sale and last forever. Also, keeping your knives sharp will make prep a breeze and safer too.

Preparation Method

1. Preheat your oven to 325°F (160°C). This low and slow temperature is key to tender ribs.
2. Season the short ribs: Pat the ribs dry with paper towels and season generously with salt and pepper on all sides. This step is crucial for a good crust.
3. Sear the ribs: Heat the vegetable oil in your Dutch oven over medium-high heat. When shimmering, add the short ribs in batches (don’t crowd the pot) and sear for 3-4 minutes per side until deep brown. This locking in flavor is worth the extra minute or two.
4. Remove ribs and set aside. Drain excess fat if the pot looks too oily, but keep a tablespoon or so for sautéing veggies.
5. Sauté the aromatics: Add chopped onion, carrots, and celery to the pot. Cook for about 5 minutes until softened and slightly caramelized, stirring occasionally. Add garlic last and cook for another minute until fragrant—but be careful not to burn it!
6. Deglaze the pot: Pour in the Guinness and scrape the bottom of the pot with a wooden spoon to lift up all those tasty browned bits. Let it simmer for 3-4 minutes to reduce slightly.
7. Add tomato paste, beef broth, thyme, and bay leaves: Stir to combine. Return the short ribs to the pot, nestling them into the liquid and veggies. The liquid should come about halfway up the ribs; add a bit more broth or water if needed.
8. Cover the pot with a lid and transfer to the oven. Braise for 3 to 3½ hours, until ribs are fall-off-the-bone tender. Check once halfway through and spoon some sauce over the ribs to keep them moist.
9. Prepare the colcannon mash while ribs braise: Bring a large pot of salted water to a boil. Add potatoes and cook for 15-20 minutes until fork-tender.
10. Steam the cabbage: In the last 5 minutes of potato cooking, add chopped cabbage to a steamer basket or colander set over boiling water. Cover and steam until tender but still bright green, about 5 minutes.
11. Drain potatoes and cabbage well. Return potatoes to the pot and mash with butter and warm milk or cream until smooth and creamy.
12. Fold in steamed cabbage and sliced scallions. Season with salt and pepper to taste.
13. Finish the ribs: Remove ribs from oven and discard thyme sprigs and bay leaves. Skim fat off the sauce if desired, then spoon sauce over ribs before serving.

Pro tip: If the sauce seems thin, simmer it on the stovetop for a few minutes to reduce and thicken. You want it rich enough to coat the ribs but not too gloopy. When serving, the contrast between the tender ribs and fluffy colcannon mash is irresistible.

Cooking Tips & Techniques

Getting those ribs perfectly tender and the mash just right takes a few tricks. First, don’t rush the sear. Honestly, that crust on the ribs is flavor gold. If you skip it, the final dish feels flat.

Braising low and slow is your friend here. I’ve tried cranking up the oven temperature to save time—big mistake. The meat toughens and dries out. Give the ribs at least three hours; it’s worth every minute.

When mashing the potatoes, warm your butter and milk before adding. Cold dairy cools the mash and makes it gummy. Trust me, I learned this the hard way one winter.

Also, steaming the cabbage instead of boiling keeps it bright and flavorful without turning mushy. And don’t forget the scallions—they add a fresh punch that cuts through the richness.

Multitasking tip: Start the colcannon mash while the ribs are finishing to have everything hot and ready at the same time. Oh, and remember to stir the ribs’ liquid halfway through cooking to keep flavors balanced.

Variations & Adaptations

• Gluten-Free Version: Confirm your beef broth and tomato paste are gluten-free. Guinness contains barley, so swap it with a gluten-free stout or a mix of beef broth and a splash of balsamic vinegar for tang.
• Vegetarian Twist: Replace short ribs with large portobello mushrooms or seitan chunks. Braise in vegetable broth with Guinness or a malt-free beer. Serve over buttery mashed potatoes mixed with sautéed kale instead of cabbage.
• Seasonal Swap: In fall or winter, add roasted parsnips or turnips to the braise for extra earthiness. In spring, toss in fresh peas or asparagus tips during the last 15 minutes of cooking.
• Spicy Kick: Add a pinch of smoked paprika or a diced chipotle pepper to the braise for a subtle smoky heat. This works surprisingly well with the Guinness flavor.

Personally, I once tried adding a splash of whiskey to the braising liquid—just a tablespoon—and it gave the sauce a lovely warmth. Definitely not necessary, but a fun variation when you want to experiment.

Serving & Storage Suggestions

Serve the Tender Guinness Braised Short Ribs hot, straight from the pot, spooning lots of that luscious sauce over the ribs and colcannon mash. Garnish with a few extra scallions or fresh parsley for color.

This dish pairs beautifully with a simple green salad or roasted root vegetables for a hearty meal. As for drinks, a glass of the same stout or even a robust red wine complements the flavors well.

Store leftovers in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, so it’s perfect for make-ahead meals. To reheat, warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce thickened too much.

If freezing, separate ribs and mash in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Estimated per serving (based on 6 servings):

Calories	550 kcal
Protein	45 g
Fat	30 g
Carbohydrates	30 g
Fiber	5 g

Beef short ribs provide a good source of protein and iron, essential for energy and muscle health. The cabbage in colcannon adds fiber, vitamin C, and antioxidants, supporting digestion and immunity. Using Guinness adds unique malty flavor without excessive calories.

This recipe is naturally gluten-free if you select appropriate broth and substitutes, and can fit into a balanced diet that includes moderate fat and carbs. It’s a wholesome meal that comforts without overloading on processed ingredients.

Conclusion

Tender Guinness Braised Short Ribs with Creamy Colcannon Mash offers a satisfying meal that combines rich flavors and cozy textures without complicated steps. I love this recipe because it’s forgiving, approachable, and brings a little Irish charm to my kitchen whenever I need a comforting hug on a plate.

Feel free to tweak the seasonings or swap out veggies to suit your taste. Cooking, after all, should be personal and fun. If you try it, I’d love to hear how it turns out for you—comments, questions, or your own twists are always welcome. Here’s to many cozy dinners ahead!

Frequently Asked Questions

Can I use a different beer instead of Guinness?

Yes! A stout or porter works best to mimic that deep malt flavor. If you prefer something lighter, a dark ale is fine, but avoid hoppy IPAs as they can overpower the dish.

How long can I store leftover short ribs?

Store in the fridge for up to 3 days in an airtight container. The ribs reheat well and taste even better the next day.

Can I make this recipe in a slow cooker?

Absolutely. After searing the ribs and sautéing veggies, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender.

Is colcannon mash suitable for dairy-free diets?

You can swap butter and milk for plant-based alternatives like vegan butter and oat or almond milk. The mash will still be creamy and delicious.

What cut of beef is best for braising?

Bone-in short ribs are ideal because the bone adds flavor and the marbling keeps the meat tender. You can also try chuck roast if ribs are unavailable.

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