A Rich and Slow-Cooked British Favourite with a Modern Glaze
Beef short ribs have always been a cold-weather staple in my kitchen. I’ve made them a dozen ways over the years, but slow-cooking them in ale with a sticky black treacle glaze has become a personal favourite. The meat turns tender after a few hours in the oven, and the glaze clings to each piece with a glossy, slightly bitter sweetness. It’s one of those dishes that feels both rooted in British tradition and just a little bit different.
Ale gives the beef short ribs a malty depth, while the treacle rounds it out with a dark, slightly burnt sugar flavour. It’s a grown-up version of sticky ribs, without being over-sweet. I like to serve these with buttery mash and something green—usually minted peas or lightly dressed kale. This recipe works well for Sunday lunches or when you want to impress guests with something hearty but not fussy.
Cooking short ribs does take time, but it’s mostly hands-off. Once everything’s in the oven, it’s a matter of waiting while your kitchen fills with the smell of ale, garlic, and slow-cooked beef. You’ll want crusty bread on the table to mop up the sauce—it’s that good.
Choosing the Right Beef Short Ribs
When I’m buying beef short ribs, I look for bone-in English-style cuts. These have more meat on top of the bone and hold up better in slow cooking. You can ask your butcher for 6–8cm lengths. The bones add flavour to the sauce, so don’t be tempted to go boneless.
Trim any thick layers of fat, but leave some on for flavour. The fat breaks down during cooking and helps the ribs stay juicy. If you’re cooking for four people, about 1.2–1.4kg of ribs should be plenty.
Building Flavour with Ale and Aromatics
I prefer a dark ale with caramel or toffee notes. Something like Old Peculier, Hobgoblin, or London Porter works well. Avoid beers that are too hoppy or bitter—those can overpower the glaze.
I start by browning the beef short ribs in a heavy pan to build a rich base. Then I soften onions, garlic, and a little celery in the same pan before deglazing with ale. Once it simmers, I stir in tomato purée, bay leaves, a splash of malt vinegar, and just a touch of black treacle. That’s your braising liquid.
Low and Slow Cooking for Tender Meat
The ribs go into a low oven at 150°C (fan) for about 3 hours. Cover the dish with the beef short ribs tightly with foil or a lid. You’ll know they’re done when the meat pulls easily from the bone with a fork.
Partway through cooking, I spoon off any excess fat from the surface. It keeps the final glaze from being greasy. In the last 30 minutes, I uncover the dish and baste the beef short ribs with the thickened glaze. The sugars in the treacle caramelise, leaving a beautiful sticky finish.
Finishing Touches and Serving Suggestions
Before serving, I skim any last bits of fat and reduce the sauce on the hob if needed. A few turns of black pepper, some chopped flat-leaf parsley, and a spoonful of the thickened glaze on top of the beef short ribs go a long way.
These ribs go brilliantly with:
- Creamy mashed potatoes – perfect for soaking up the glaze
- Minted peas or buttered kale – adds freshness
- Yorkshire puddings – not traditional with ribs, but why not?
- Ale or stout – match the flavours on your plate
Beef Short Ribs with Ale and Treacle Glaze
Ingredients
- 1.4 kg beef short ribs bone in
- 2 tbsp vegetable oil
- 2 onions finely sliced
- 2 cloves garlic minced
- 1 stick celery diced
- 330 ml dark ale Old Peculier, Hobglobin etc
- 1 tbsp tomato puree
- 2 bay leaves
- 1 tbsp black treackle
- 1 handful Flatleaf Parsley chopped, for garnish
- Pepper and Salt to taste
Instructions
- Preheat the oven to 150°C (fan). Use a large, heavy-based ovenproof pot or casserole dish with a lid.
- Season the short ribs generously with salt and pepper. Heat the oil in the pan over medium-high heat and brown the ribs in batches until nicely coloured on all sides. This should take about 8–10 minutes. Set the ribs aside on a plate.
- Lower the heat to medium. In the same pot, add the sliced onions, crushed garlic, and diced celery. Cook gently for 10 minutes until softened and golden.
- Stir in the tomato purée and cook for 1 minute, stirring to coat the vegetables.
- Pour in the ale, scraping the bottom of the pan with a wooden spoon to release any caramelised bits. Let it bubble for a minute or two.
- Add the bay leaves, malt vinegar, and black treacle, stirring well. Return the browned ribs to the pot, nestling them into the liquid and veg.
- Cover the pot tightly with a lid or foil. Transfer to the oven and cook for 2.5 hours.
- After 2.5 hours, remove the lid. Spoon off any fat from the surface. Baste the ribs with the cooking liquid. Return to the oven uncovered for a final 30 minutes, basting again halfway through.
- Check the meat – it should be tender and easily pull away from the bone. Transfer the ribs to a warm plate.
- Place the pot back on the hob over medium heat. Simmer the sauce for 5–10 minutes to thicken slightly if needed. Taste and adjust seasoning.
- Serve the ribs hot, spooning over some of the thickened glaze and scattering with chopped parsley.
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