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Guinness-Braised Short Ribs with Parsnip Puree

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Guinness-Braised Short Ribs with Parsnip Puree is a comforting dish that combines tender, flavorful beef short ribs braised in rich Guinness beer with a creamy, velvety parsnip puree. Perfect for cozy gatherings or special occasions, this recipe transforms simple ingredients into a restaurant-quality meal that will impress your friends and family. Enjoy the harmonious blend of textures and flavors that will have everyone asking for seconds.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 1 cup Guinness stout
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 4 sprigs fresh thyme
  • 1 lb parsnips, peeled and chopped
  • 4 tbsp butter
  • ¼ cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 325°F (160°C). Season short ribs generously with salt and pepper.
  2. In a large Dutch oven, heat oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  3. Add onions and carrots to the pot; cook until softened (about 5 minutes). Stir in garlic for another 30 seconds.
  4. Pour in Guinness and beef broth; scrape up any browned bits from the bottom. Return short ribs to the pot along with thyme.
  5. Cover tightly and braise in the oven for 2-3 hours until tender.
  6. For the parsnip puree, boil parsnips in salted water until tender (about 15 minutes). Drain and blend with butter, cream, salt, and pepper until smooth.
  7. Serve short ribs over parsnip puree, drizzling sauce on top.

Nutrition

Keywords: Feel free to customize by adding chili flakes for heat or swapping parsnips for potatoes in the puree. Leftovers can be stored in an airtight container in the fridge for up to three days.

Find it online: https://cookedtotaste.com/irresistible-guinness-braised-short-ribs-with-parsnip-puree/