Beer-braised Short Ribs - BBC Good Food

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Beer-braised beef short ribs

Beer-braised beef short ribs

Tom Kerridge

Save recipeServes 6More effortPrep: 15 minsCook: 6 hrsplus overnight marinatingA star rating of 4.3 out of 5.35 ratingsRateloading...

Sticky, tender beef short ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Prep them the night before in a spice marinade

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Pickled onion rings

A star rating of 3.9 out of 5.7 ratings

Forget soggy onions rings! Lightly pickling the onion before frying gives Tom Kerridge's beer-battered onion rings the edge

Peppery kohlrabi slaw

A star rating of 4.6 out of 5.16 ratings

With crunchy kohlrabi, horseradish and spring greens, this coleslaw is quick enough for everyday, yet unusual enough to impress guests

Read our guide for tips on how to cook a beef joint so it falls apart.

Ingredients

Nutrition

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce

For the marinade

2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Nutrition: per serving

kcal774
fat57g
saturates16g
carbs30g
sugars25g
fibre3g
protein28g
salt9.7g

Method

step 1
First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
step 2
The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
step 3
Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
step 4
To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Tom Kerridge's tips for the perfect beef short ribs:

Choose the right cut of beef

Short ribs have traditionally been an underused cut of beef, but are becoming more fashionable as American barbecue food has really taken off in the UK. Also known as Jacob’s ladder or brisket on the bone, short ribs come as either a single 3-4kg, six-bone piece, or in single- portion individual rib pieces, which is what you need for my recipe. I like them because they have the perfect meat-to-fat ratio. They slow-cook beautifully without drying out, yet the end result isn’t fatty like pork belly.

How to make burnt oak chips

At my restaurant, we dry oak wood chips (available from www.amazon.co.uk) in a frying pan. Then we take the pan outside, set the chips alight with a blowtorch, then quickly extinguish with the pan lid. At home, it's easier to burn the oak chips on the hob. First open the windows, then heat a frying pan until hot. Tip in the chips, cover and cook over a medium heat, shaking every so often, until smoke starts escaping from the pan. Remove from the heat and set aside to cool a little. It's best to take the pan outside to stop your kitchen filling with smoke. Lift the lid and let the smoke escape.

Get ahead with your prep

You can marinate the short ribs two days before, and cook them up to the end of step 2 the day before.

Recipe from Good Food magazine, August 2015

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Tag » How To Cook Beef Short Ribs In The Oven Fast

Beer-braised Short Ribs - BBC Good Food

Pickled onion rings

Peppery kohlrabi slaw

Ingredients

Nutrition

For the marinade

Method

step 1

step 2

step 3

step 4

Tom Kerridge's tips for the perfect beef short ribs:

Choose the right cut of beef

How to make burnt oak chips

Get ahead with your prep

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

Warm up your season with Good Food All Access

Explore our recipe app

Good Food All Access

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