Irish Beer Braised Beef Short Ribs

These Irish beef short ribs are marinated in a spicy blend of seasonings, then slow-cooked in a rich braising liquid with craft lager and black treacle. After a long, slow roast, the ribs are finished on the barbecue or under the grill for a smoky, sticky glaze. The result is tender, flavourful meat that falls off the bone.

Ingredients

• 6 Irish beef short ribs, with a decent amount of meat (about 3kg in total)
• 75ml of neutral oil
• 3 onions, thickly sliced
• 450ml hoppy craft lager
• 700ml chicken stock
• 140g black treacle
• Small bunch of fresh thyme
• 50g burnt oak wood chips, tied in a muslin bag (optional)
• 100g ketchup
• 100g mustard
• 75g brown sauce
• 2 tablespoons of cayenne pepper
• 2 tablespoons of smoked paprika
• 1 tablespoon of toasted cumin seeds
• 2 tablespoons of garlic powder
• 1 tablespoon of cracked black pepper
• 6 tablespoons of neutral oil

Steps

1. In a bowl, mix the cayenne pepper, smoked paprika, cumin seeds, garlic powder, black pepper, and 3 tablespoons of salt. Stir in the oil to form a paste. Using a knife, make deep cuts in each short rib, then rub the spice mix all over, ensuring it penetrates the cuts. Place the ribs on a tray, cover, and leave in the fridge overnight.
2. Preheat the oven to 150°C (130°C fan) or Gas Mark 2. In a large, shallow pan, heat the oil. Add the onions and fry for about 20 minutes until they develop a deep, rich color. Pour in the lager and boil until it reduces by half. Add the chicken stock, black treacle, thyme, and oak chips (if using). Stir well and bring to a simmer. Place the marinated short ribs in a large roasting tin. Pour the onion and beer braising liquid over the ribs, cover tightly with foil, and cook in the oven for 5 hours or until the meat is very tender or can be pulled apart with a fork easily.
3. Once the ribs are cooked, remove them from the roasting tin and set them aside on a plate to rest and cool. Strain the braising liquid into a saucepan. Let it settle, then use a ladle to remove the top layer of fat. Place the saucepan over high heat and simmer the liquid until it becomes rich and glossy. Mix in the ketchup, mustard, and brown sauce.
4. To barbecue the ribs, heat the coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and heated through, then baste them with the sauce and cook until sticky. To cook indoors, preheat the grill. Place a wire rack over an oven tray and put the ribs on the rack. Baste them with the sauce and grill, basting a few times, until they develop a charred, sticky crust. Let them rest before serving.