Beer-braised short ribs

Beer-braised short ribs

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(2 ratings)

Prep: 15 mins Cook: 6 hrs plus overnight marinating

More effort

Serves 6
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal774
  • fat57g
  • saturates16g
  • carbs30g
  • sugars25g
  • fibre3g
  • protein28g
  • salt9.7g
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  • 6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
  • 75ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 onions, thickly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450ml hoppy American-style craft lager (try Point Amber, available from, or Samuel Adams Boston lager, widely available)
  • 700ml good-quality chicken stock
  • 140g black treacle
  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


  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.

  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.

  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.

  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).

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Comments, questions and tips

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Purple Eeyore
10th Dec, 2016
Another gorgeous Tom Kerridge recipe.
22nd Jul, 2016
Well worth the effort. You certainly don't need a knife. Fabulous taste. Highly recommended.
6th Sep, 2015
Melt in the mouth, heaven. Worth the effort. Didn't bother with the oak smoke and left out the mustard as one guest doesn't like it. Everyone loved these.
6th Jan, 2017
Hi, if I was to do this in the slow cooker would I just reduce the amount of liquid, if so by how much please? Thanks
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