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BBQ Beef Short Ribs

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  • 2 x 1.5kg beef short ribs
  • 180ml tomato sauce
  • 150ml stout
  • 4 tbsp Worcestershire sauce
  • 1 heaped tsp English mustard
  • 4 tbsp malt vinegar
  • 4 tsp gold syrup
  • olive oil, salt and pepper


  1. Preheat the oven to 100C. Places the ribs in a snug fitting roasting tray, season with salt and pepper and drizzle with olive oil, then rub all over.
  2. Cover tightly with a double layer of tin foil, then cook for 7-8 hours, or until cooked through and tender. Transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (great for roast potatoes)
  3. Place the roasting tray over a high heat and bring the juices to the boil. Simmer for 2 minutes, then add the BBQ sauce ingredients. Bring it back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened.
  4. Brush most of the sauce onto the ribs so they are nicely coated, the return the ribs to the oven for 20-40 minutes, or until sticky and caramelised.
  5. Transfer the ribs to a chopping board, then either carve them into sections, or remove all meat from the bones.
  6. Serve with remaining BBQ sauce, creamy mashed potato and a winter coleslaw.
Leanne WheatonBBQ Beef Short Ribs