Beef Short Ribs with Stout and Black Treacle

Charcoal-fired, sticky, and fall-off-the-bone tender

This recipe lets the fire do the work. Stout and black treacle bring malty sweetness and depth, while a spice rub of beef stock, chilli, oregano, and coffee gives the ribs a savoury edge. First seared directly above the flames, then slow-cooked until meltingly tender, these ribs are pure comfort food from the Charlie Oven.

Ingredients (Serves 6–8)

• 2 kg beef short ribs, cut into large chunks
• 2 tbsp olive oil
• 1 beef stock cube, crumbled
• 1 tsp chilli powder
• 1 tsp dried oregano
• 1 tsp instant coffee granules
• 2 tbsp black treacle
• 500 ml stout (Guinness or similar)
• 300 ml beef stock
• 2 bay leaves
• Salt and freshly ground black pepper

Charlie Oven Setup

1. Fill the charcoal basket with good quality lump charcoal.
2. Light and bring Charlie up to 200°C (400°F). Cook as soon as it’s hot — no need to wait for embers.
3. For the slow cook, stabilise the oven at 120–130°C (250–265°F), using only charcoal.

Method

1. Season the ribs
   Pat the ribs dry. Mix the crumbled stock cube, chilli powder, oregano, coffee, 2 tsp salt, and black pepper. Rub all over the ribs.
2. Sear above the flames
   Place the ribs on the lowest rack, just above the flames. Sear for 2–3 minutes per side until browned and caramelised. Remove and set aside.
3. Build the braise
   In a heavy casserole or deep roasting tray, whisk the treacle into the stout and beef stock. Add the bay leaves.
4. Slow cook
   Nestle the ribs into the liquid, bone side down. Cover tightly with foil or a lid. Put the dish on the low rack but away from direct flame. Cook gently at 120–130°C (250–265°F) for about 6 hours. Check occasionally and top up with a splash more stock if needed.
5. Finish and serve
   For the last 20 minutes, uncover so the sauce reduces into a glossy glaze. Skim any excess fat, taste, and adjust seasoning. Serve with mash, roasted root veg, or flatbreads.

Why cook this in Charlie?

The Charlie Oven gives you the best of fire and slow heat. The lowest rack lets you get a deep sear right above the flames, locking in flavour before the slow braise. Then, steady charcoal heat transforms the ribs into fall-off-the-bone perfection with a sticky stout and treacle glaze.

Perfect Pairings

• Charcoal-roasted Carrots with Honey and Thyme – natural sweetness that complements the treacle.
• Grilled Aubergine with Tahini and Lemon – a fresh, smoky contrast to the richness.
• Charlie Flatbreads – ideal for scooping up the sauce.