Name: Grilled Beef Short Ribs with Stout
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1.5 kg Beef (cut into individual ribs); 2 tbsp vegetable oil; 1 Onion (roughly chopped); 2 Carrot (roughly chopped); 2 Celery (roughly chopped); 4 clove Garlic (smashed); 1 x 440ml can good quality British stout (e.g. (a dry stout)); 500 ml Stock (low sodium); 2 tbsp Tomato Purée; 2 bay leaves; 1 sprig Thyme; Black Pepper; 200 ml of the reserved braising liquid (reduced); 100 ml of your preferred (robust BBQ sauce (e.g., a Kansas City style)); 1 tbsp Vinegar

Grilled Beef Short Ribs with Stout | Smoke & Soil

Beef short ribs are the weekend project that pays off. Slow-cooked over indirect heat for six hours, the tough collagen in the meat gently breaks down, transforming the ribs into something rich and yielding without becoming mushy. The addition of a good-quality British stout in the braise brings a subtle depth—its bitterness and maltiness cutting through the richness without overpowering the natural beef flavour.

This recipe leans on clean, straightforward cooking techniques that respect the ingredients and the fire. Starting with a careful pan sear to develop a crust, the ribs then spend time in a Dutch oven with aromatics like onion, carrot, celery, and herbs, marrying flavours in the braising liquid. The final stage is a direct heat grill, where the ribs are basted with a reduction of the braising liquid, adding a glossy finish and a gentle char that lifts the dish.

What makes this recipe work is the balance between patience and precision. Using an instant-read thermometer ensures the ribs reach the perfect tenderness, while managing clean smoke over the fire keeps the flavours pure and focused. It’s a recipe for those who see the BBQ as a tool—a way to coax the best from quality, seasonal ingredients through fire and time, rather than a quick fix or a flashy event.

Serves:

For the Stout Braise

cut into individual ribs

roughly chopped

smashed

a dry stout)

low sodium

For the Glaze

robust BBQ sauce (e.g., a Kansas City style)

Health Notes

Beef is a dense source of protein, iron, and B vitamins. Fattier cuts like ribeye and brisket are more calorie-dense — portion size is worth considering if you're eating them regularly. Leaner cuts like sirloin and rump offer much of the nutrition with less fat.

Notes

Timing Clarification: The overnight rest is critical. Chilling the ribs allows the fat to solidify, making it easy to skim and ensuring the final glaze is clean and not greasy. It also firms up the ribs, making them easier to handle on the grill without falling apart.
Alternative Fuel: If you prefer a subtle smoke note, add a small handful of oak or hickory wood chips (pre-soaked for 30 minutes) directly onto the briquettes just before placing the ribs on the grill. This is a quick way to add a layer of complexity.
Why it Works: The long, moist braise in the stout and stock converts the tough collagen in the short ribs into gelatin, resulting in the desired tender texture. The final high-heat grilling stage is purely for flavour and texture—the Maillard reaction creating a complex, charred crust that contrasts with the soft interior.
Practical Tip: The reduced braising liquid is intensely flavoured. Do not discard it. If you have too much glaze, freeze the remainder in an ice cube tray for future use with other beef cuts.

Seasonal Variations

Swap beef short ribs for oxtail for a gelatinous, equally rich alternative
Try with a dark ale instead of stout for a slightly lighter result

Nutrition (per serving, estimate)

480

kcal

42g

protein

carbs

28g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

Method

1
Braise the Ribs (The Day Before)
Set your oven to 150°C (300°F). Season the short ribs generously with salt and pepper. Heat the vegetable oil in your casserole dish over a medium-high hob. Sear the ribs in batches until deeply browned on all sides, then set aside. Add the onion, carrots, and celery to the dish and sauté for 5-7 minutes until softened. Add the smashed garlic and tomato purée, cooking for a further minute. Deglaze the dish with the stout, scraping up any browned bits from the bottom. Allow the stout to reduce by half. Return the ribs to the dish. Add the beef stock, bay leaves, and thyme. The liquid should mostly cover the ribs; top up with a little water if necessary. Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise for 3 hours, or until the meat is fork-tender. Remove from the oven and allow to cool completely, then refrigerate overnight.
5 min
2
Prepare the Glaze
The following day, remove the ribs from the braising liquid and set them aside. Skim the solidified fat from the surface of the liquid and discard. Pour the remaining liquid into a saucepan and bring to a rapid boil over a high heat. Reduce the liquid until it has thickened to a syrupy consistency, approximately 200 ml. This will take about 15-20 minutes. Stir in the BBQ sauce and cider vinegar. Taste and adjust seasoning. This is your finishing glaze.
15 min
3
Set Up the Grill
Prepare your Weber Master-Touch for a two-zone fire. Light a full chimney of Weber briquettes. Once the briquettes are fully ashed over, bank them to one side of the grill to create a direct heat zone and an indirect heat zone. The target temperature for the direct zone should be high, around 200°C (400°F). Clean and oil the cooking grate.
4
Grill and Glaze
Place the braised ribs over the indirect heat zone to warm through for 5 minutes. Then, move the ribs over the direct heat zone. Brush liberally with the glaze. Grill for 3-4 minutes per side, turning frequently and basting with more glaze each time. The goal is to achieve a dark, sticky, and slightly charred exterior without drying out the interior. Use an instant-read thermometer to ensure the internal temperature is at least 74°C (165°F) for serving, though the tenderness is the primary indicator of doneness. Remove from the grill and rest for 5 minutes before serving.
74°C5 min
5
Grill and Glaze
Place the braised ribs over the indirect heat zone to warm through for 5 minutes. Then, move the ribs over the direct heat zone. Brush liberally with the glaze. Grill for 3-4 minutes per side, turning frequently and basting with more glaze each time. The goal is to achieve a dark, sticky, and slightly charred exterior without drying out the interior. Use an instant-read thermometer to ensure the internal temperature is at least 74°C (165°F) for serving, though the tenderness is the primary indicator of doneness. Remove from the grill and rest for 5 minutes before serving.
74°C5 min

Grilled Beef Short Ribs with Stout

Grilled Beef Short Ribs with Stout

Ingredients

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Method

Notes

Seasonal Variations

Nutrition

Chef’s Knife

Instant-Read Thermometer

Dutch Oven

Basting Brush (Silicone)

Chimney Starter

Long Tongs

Wood Chips