Slow-cooked stout beef short ribs

  • 15 mins preparation
  • 3 hrs 45 mins cooking
  • Serves 4
  • Print


Slow-cooked stout beef short ribs
  • 2 tablespoon plain (all-purpose) flour
  • 1 kilogram beef short ribs
  • 2 tablespoon olive oil
  • 1 small brown onion (80g), chopped finely
  • 1 medium carrot (120g), chopped finely
  • 5 clove garlic, crushed
  • 1 3/4 cup (430ml) stout
  • 1/2 cup (125ml) beef stock
  • 1/3 cup (80ml) japanese soy sauce
  • 3 teaspoon honey
  • 2 teaspoon each ground cardamom and ground fennel


Slow-cooked stout beef short ribs
  • 1
    Heat covered barbecue. Season flour in large bowl; toss ribs in flour, shake off excess. Heat half the oil on barbecue, using direct heat; cook ribs, in batches, until browned. Remove from heat.
  • 2
    Heat remaining oil in disposable baking dish on barbecue; cook onion, carrot and garlic, stirring, until softened. Add stout; bring to the boil, boil 1 minute. Add ribs to dish with remaining ingredients. Cook, covered, using indirect heat, following manufacturer's instructions, about 3 hours, turning occasionally.
  • 3
    Serve ribs drizzled with sauce; top with fresh coriander (cilantro) leaves, if you like.

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