Braised Short Rib & Guinness Potpie

By The Fabulous Food Fairy  in The Fabulous Food Fairy

Guinness Braised Short Ribs


  • For the Filling
  • 4 pounds boneless short ribs, cut into 2-inch pieces
  • Coarse salt and freshly ground pepper
  • 1/3 cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 5 garlic cloves of minced
  • 2 bottles (12 ounces) stout, preferably Guinness (3 cups)
  • 2 rosemary sprigs
  • 2-3 Tbsp. Worcestershire Sauce
  • 2-3 Tbsp. of soy sauce
  • 2 cups of chopped carrots
  • For the Topping
    • 6 medium russet potatoes (3 1/2 pounds)
    • Olive oil, for brushing
    • Coarse salt and freshly ground pepper
    • Β½ cup of chopped fresh parsley


  1. Make the filling: Pre-heat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.
  2. Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden. Add garlic & sautee for 2 minutes. Return meat to Dutch oven. Add beer and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.
  3. Remove the pot from oven, and add the carrots, Worcestershire sauce and soy sauce. Braise until meat is tender and the carrots are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt & pepper. Transfer to a 12-inch gratin dish.
  4. Make the topping: Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandolin). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45-60 min. Sprinkle with chopped parsley.