Slow-cooked, sticky, and packed with deep, malty flavour

Prep Time: 20 minutes

Cook Time: 4–5 hours

Serves: 4–6

Ingredients

• 1.5kg Irish beef short ribs
• Salt & black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 500ml Guinness
• 100ml beef stock
• 2 tbsp Irish honey
• 2 tbsp wholegrain mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp apple cider vinegar

Instructions

Step 1 – Prepare the Charlie Oven

Set up your Charlie Oven at 150°C (300°F) with lumpwood charcoal for a long, slow cook.

Step 2 – Season & Sear the Ribs

• Season the beef short ribs with salt and pepper.
• Heat the olive oil in a cast-iron pan and sear the ribs until golden brown.

Step 3 – Build the Guinness Glaze

• Sauté the onion and garlic in the same pan.
• Add the Guinness, stock, honey, mustard, Worcestershire sauce, and vinegar.
• Bring to a simmer for 5 minutes.

Step 4 – Slow-Cook in the Charlie Oven

• Place the ribs in a deep roasting tray and pour the Guinness glaze over them.
• Cover with foil and cook in the Charlie Oven for 4–5 hours, basting every hour.

Step 5 – Glaze & Serve

• Remove the foil for the last 30 minutes to let the glaze caramelise.
• Serve with buttery colcannon mash and a side of roasted carrots.