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Organic beef ribs with barbecue beer sauce from The Yorkshire Gourmet

Short Rib Beef Recipe – Barbeque Beer Sauce – Yorkshire Gourmet – Swillington Organic Farm Leeds
Celebrate national barbeque week in style with not one but two recipes. Mouthwatering organic beef rib and a barbeque beer sauce from Paul Robinson, aka The Yorkshire Gourmet. Chef, Photographer and co-host to Swillington Organic Farm’s unique woodland ‘Fire & Dine’ events.

Short Rib Beef Recipe
Beer Glazed Short Rib of Swillington Organic Beef

Invest some time into making these organic beef short ribs and you’ll be rewarded with deep-flavoured meat that falls off the bone. The meat is cured in a spice rub for 24 hours then slow cooked in the oven for 3 hours. Finish the ribs with the BBQ Beer Sauce either in the oven or over some hot coals on the barbeque.
1.5kg Swillington Organic Farm Grass Fed Short Rib of Beef
Olive Oil
Dry Cure Salt / Spice Rub:
2tbsp Sea Salt
2tsp Black Pepper, freshly ground
1tsp Ground Ginger
2tsp La Chinata Smoked Paprika
1tsp Cayenne Pepper
1tsp Ground Cumin
1tbsp Mixed Dried Herbs
Braising Liquor:
1 Onion, peeled and chopped
1 Large Carrot, peeled and chopped
3 Garlic Cloves, peeled and chopped
500ml Leeds Brewery’s Midnight Bell Premium Dark Ale (4.8% ABV)
500ml Beef Stock
2 Bay Leaves
2 Thyme Sprigs
1 Small bunch of Flat Leaf Parsley
1 Tin of Plum Tomatoes
8 Black Peppercorns, crushed

  1. First, you need to cure the meat for 24 hours or overnight. Mix all the dry ingredients together then rub it into the short rib of beef, place the meat pieces into a large glass or plastic bowl and scatter the remaining spice rub over the meat. Cover with cling film and refrigerate.
  2. Take the meat out of the fridge about an hour before you intend to cook it. Rinse the spice rub off the meat under cold running water then pat the meat dry on kitchen paper.
  3. Preheat the oven to 200°C. In a large flameproof casserole pan, add a glug of olive oil over a medium heat then brown the meat in batches, transfer the meat to a warm plate.
  4. Pour off any excess oil leaving a little in the pan to briefly sauté the onion and carrot, then add the chopped garlic. Soften the vegetables but don’t brown them. Pour in some of the beer to deglaze the pan scraping up all the brown bits (there’s lots of flavour there). Put the meat back into the pan then pour in the rest of the beer followed by the remaining ingredients. Bring the braising liquor just to the boil on the hob before covering the contents of the pan with a sheet of greaseproof paper. This is to keep the meat moist during cooking as any meat that becomes exposed above the liquid will be protected by the greaseproof paper which stops it from drying out.
  5. Put the lid on the casserole pan then put the pan in the preheated oven and cook for 3 hours. If you intend to finish the ribs with the sauce on the barbeque then light the barbeque before the end of the cooking time.
  6. Remove the meat from the braising liquor and transfer to a warm plate and brush the pieces with barbeque sauce. Finish the ribs on the barbeque over a moderate heat just enough to infuse the smoke from the coals and char the edges to your liking. Make sure the meat is well coated in the sauce. Alternatively, if you’re finishing cooking the ribs in the oven, transfer the pieces to an oven tray and brush generously with the sauce. Return the meat to the oven and cook for a further 10 to 15 minutes.

Short Rib Beef Recipe
The Yorkshire Gourmet BBQ Beer Sauce

1 Medium Red Onion (peeled and roughly chopped)
2 Cloves of Garlic (peeled and crushed)
1 Scotch Bonnet Chilli (de-seeded)
1 Fresh Red Chilli (de-seeded)
2tsp Root Ginger (peeled and finely grated)
40g Unsalted Butter
1tbsp Olive Oil
2tbsp Soft Dark Brown Sugar
1tsp Colman’s English Mustard Powder
1tsp La Chinata Smoked Paprika
1/2tsp Chipotle Chilli Flakes
500ml Leeds Brewery’s Midnight Bell Premium Dark Ale (4.8% ABV)
400ml Tomato Ketchup
4tbsp Henderson’s Relish
4tbsp White Wine Vinegar
2tbsp Dark Soy Sauce
2tbsp Runny Honey
3tbsp Tomato Purée
a splash of Hickory Liquid Smoke
a few drops of Tabasco
2 Bay Leaves
Sea Salt

  1. Put the red onion, garlic, chillies and root ginger into a blender and blitz until the mixture is smooth.
  2. Melt the butter in a medium-sized pan then add the olive oil. Add the blended onion, garlic, chillies and ginger and cook over a medium heat for about 8 minutes until soft but not browned.
  3. Add the sugar, honey, mustard powder, paprika, chipotle chilli flakes and stir until the mixture is smooth.
  4. Add the rest of the ingredients (apart from the salt) and bring to the boil. Reduce the heat and simmer gently for about an hour, stirring from time to time, until the sauce has thickened. The flavour will develop as it cooks (and mellow slightly after), check the seasoning and add a sprinkle of sea salt to taste towards the end of cooking. For a smoother finish, put the sauce in a blender then pass through a sieve.

For this recipe use Leeds Brewery’s Midnight Bell Dark Ale. If you can’t obtain Midnight Bell Dark Ale then substitute it for a similar dark ale, try and avoid anything too bitter or too strong otherwise you’ll have a bit of extra work balancing the flavour.
Depending on the beer you choose, tweak the flavour with an extra splash of vinegar, soy, Henderson’s Relish or honey if you think the sauce needs it and keep tasting it as it cooks. The ingredient quantities specified here are balanced to the ale. I created this sauce specifically for brushing over beef short ribs on the barbeque but it’ll also taste great with pork ribs or slathered onto a burger.
Checkout more of The Yorkshire Gourmet’s recipes by heading over to his instagram page @yorkshiregourmet
Find out more about The Yorkshire Gourmet’s ‘Fire & Dine’ unique woodland dining experiences.
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Short Rib Beef Recipe – Barbeque Beer Sauce – Yorkshire Gourmet – Swillington Organic Farm Leeds

Written by

Peter Henry


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