Beef Short Ribs with Stout and Mustard Glaze

Beef short ribs are made for slow BBQ. The layers of fat, sinew and meat break down over time, leaving you with something that pulls apart at the nudge of a fork. I like mine cooked low and slow, over indirect heat with a chunk of oak or applewood for a bit of smoke.

Course bbq

Cuisine British, European

Keyword BBQ, Beef, Beef Ribs, British BBQ

Prep Time 20

Cook Time 3

Marinating Time 12

Total Time 15 20

Servings Servings

Calories 720

Author Kitchen Team @ Spooning and Forking

Ingredients

For the ribs

1.2 kg Beef short ribs bone in
1 tbsp Olive oil
2 tsp Salt
3 tsp Black Pepper fresh ground

For the beef short rib rub

2 tsp Smoked paprika
2 cloves Garlic minced
1 tsp Onion Powder
1 tsp Black pepper ground
1 tsp Salt

For the stout and mustard glaze

330 ml Stout (porter or mild works well)
2 tbsp Wholegrain Mustard
1 tbsp Dijon Mustard
2 tbsp Brown Sugar soft
1 tbsp Apple cider vinegar
1 tsp Worcestershire Sauce
1 pinch Chilli Flakes

Instructions

Prep and Marinate. Rub the ribs with olive oil, then coat with the dry rub. Wrap and refrigerate overnight, or up to 24 hours. This lets the spices sink in and helps form a bark during cooking.
Make the Glaze. Pour the stout into a saucepan and bring to a simmer. Add the mustards, brown sugar, vinegar, Worcestershire sauce and chilli flakes. Simmer gently until it reduces by about a third—roughly 15–20 minutes. Set aside to cool. It should be thick but pourable.
Set Up Your BBQ Grill. Light the BBQ and set it up for indirect cooking at around 150°C. Add a chunk of wood to the coals if you’ve got it. Place a drip tray under the grill to catch fat. Position the ribs bone side down over indirect heat.
Cook Low and Slow. Cook the ribs for about 2.5–3 hours, turning every 45 minutes. After the first hour, start brushing them with the glaze every time you turn. The glaze will build up and get sticky, but don’t add it too early or it’ll burn.

Nutrition