HOW TO PREPARE BEER-BRAISED BEEF SHORT RIBS!
Preparation Time: 15 mins / Cook Time: 6hrs / Serving: 6
2 x US CERTIFIED (USDA) PREMIUM BLACK ANGUS SHORT RIB CUBES (MS 2+, 800G)
75ml sunflower oil
3 onions , thickly sliced
450ml Hoppy craft lager
700ml good-quality chicken stock
140g black treacle
small bunch thyme
100g Yellow 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
1. First, make the marinade. Mix the spices & 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 & into the hole, working the flavour into the meat. Place on a tray, cover & 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 & 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 & boil to reduce by half, then add the stock, treacle, thyme. Stir well & bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion & beer braising liquid, then cover tightly with foil. Transfer to the oven & cook the short ribs for 5 hrs or until really tender.
3. Once the ribs are cooked, remove & put on a plate to rest & 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 & brown sauce.
4. To barbecue the ribs, heat your coals until ashen. Cook the ribs until nicely charred & hot all the way through, then baste with the sauce to finish & cook until sticky.