This recipe for beef short rib with oyster stout glaze and homemade slaw is a real crowd pleaser
Get a whole beef short rib with four or five bones from your local butcher.
- 1 beef short rib
- 100g sweet paprika
- 20g soft brown sugar
- 15g granulated garlic powder
- 20g granulated onion powder
- 20g sea salt
- 10g mustard seeds
- 10g cracked black pepper
- 5g crushed chilli flakes
- 5g ground cumin
- 1/2 bunch each of rosemary, sage and thyme
- 100g Irish butter, melted
- 200ml oyster stout
- 50ml Worcestershire sauce 50ml chicken stock
- 1/4 red chilli
- 1/2 clove garlic, smashed
- 20g honey
- 25g dark brown sugar
- 300g celeriac
- 200g kohlrabi
- 200g apple
- 25g chilli
- 30g mint
- 30g coriander
- 25g salt
- 20g black pepper
- 6 limes, juiced
- 25ml olive oil to lightly dress
- For the rub, put all of these dry ingredients into a bowl and mix thoroughly.
- Place the short ribs in a container and massage the beef rub into the meat, covering all gaps and folds.
- Set your smoker/ BBQ (with cover) to 120°C/ gas mark V. You can use cherry wood or oak wood chips for this. Place the short rib inside for three hours. Cover if using a BBQ, cook low and slow and then baste with the herb brush and the melted butter.
- After three hours, wrap the whole short rib in tin foil with 50g of butter and place back in the smoker/BBQ for a further eight hours until the beef is soft and juicy and tender. Then, take from the foil and place it in the smoker/BBQ for a further hour.
- For the glaze, put all ingredients in a pot and reduce by a quarter. Set aside in a warm place. This will be used on the short ribs before they are served.
- Just before serving, put the ribs on a small tray and pour over 50g of the porter glaze over each rib, making sure that all of the meat is coated. Place back on the BBQ and leave until you are ready to serve.
- For the slaw, peel and slice all the celeriac and kohlrabi. Wash the apple and leave the skin on. Finely dice the red chilli. Slice the apple and add the lime juice so it does not discolour. Chop the mint and coriander and add to the mix. Season before serving and drizzle with olive oil.
Tip: When buying the short ribs get three fingers thick of meat on top of the bone.