Beef Short Ribs with Ale and Treacle 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.
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.