10-Hour Guinness-Braised Kobe Beef Short Ribs

John Halligan

The Park Steakhouse, Park Ridge, NJ

These meltingly tender kobe short ribs are ever-so-slowly braised in a fragrant broth of Guinness, veal stock, and port.


  • 6 pounds Kobe beef short ribs
  • 1 tablespoon salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 24 ounces Guinness Stout
  • 1 1/2 cups veal stock
  • 1 cup port
  • 1/3 cup balsamic vinegar
  • 2 sprigs thyme


Preheat oven to 250ºF.

Season the short ribs with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. Sear short ribs on all sides until well browned, about 10 minutes. Remove short ribs from pan and transfer to a large, ovenproof Dutch oven.

Add carrots, celery, and onions to the Dutch oven and cook over medium heat until vegetables are tender, about 5 minutes. Add Guinness Stout, veal stock, port, balsamic vinegar, and thyme and bring to a boil. Cover and place in the oven.

Braise the short ribs until the meat falls off the bone and they are tender to touch, 8 to 10 hours. Remove from oven and take short ribs out of pot. Remove meat from the bone, discard bones, and set meat aside. Place the cooking liquid on the stove and cook over medium-high heat until reduced by half, about 25 minutes. Strain sauce and return to pot. Adjust seasonings if necessary. Return meat to pot and reheat.


6 servings