Outdoor Cooking & Charcoal Oven Recipes / Beef

Irish beef short ribs with Guinness glaze cooked in the Charlie Oven

Cooked in the Charlie Charcoal Oven

Irish Beef Short Ribs with Guinness Glaze

Guinness, honey and wholegrain mustard make a dark glaze for slow-braised beef short ribs. Beneath them, buttery colcannon catches the sauce. This is a cook for a hungry gathering, with Charlie doing the long, gentle work.

Tara QuickCo-founder, Charlie Oven
Braise
Prep20 minutes
Cook5 hours
Serves4 to 6
DifficultyMedium
Oven temperature150°C (300°F)
RackDeep Roasting Tray on the middle rack
CharcoalAbout three quarters of a football of good quality lumpwood charcoal, topped up as needed

Charlie Oven — https://charlieoven.com/en-gg/blogs/charcoal-recipes/irish-beef-short-ribs-with-guinness-glaze

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Ingredients

4 to 6 servings

For the ribs

For the Guinness glaze

To serve

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

  • Charlie Charcoal Oven£4,958.33Choose your oven
  • Deep Roasting Tray Rack£233.33
  • Charlie Oven Tongs 55cm£33.33
Deep Roasting Tray Rack and Charlie Oven Tongs 55cm £266.66 together

Method

Light Charlie

  1. Light Charlie

    Light about three quarters of a football of good-quality lumpwood charcoal in Charlie and bring the oven to 150°C (300°F) with the door closed. Set the Cooking Rack in the middle position. Let the temperature settle before the ribs go in.
    Why this mattersA long braise needs steady heat more than high heat. Letting Charlie settle at 150°C (300°F) first means you are not chasing the temperature with the vents once the ribs are cooking.

Sear

  1. Season the ribs

    Season the short ribs well all over with salt and black pepper.

  2. Sear the ribs

    Heat the olive oil in a cast-iron pan until shimmering. Sear the ribs in batches on all sides until deep golden brown, then lift them out and set aside.
    Why this mattersBrowning the meat before braising builds a savoury, roasted flavour that you cannot get from braising alone, and the browned bits left in the pan become the base of the glaze.

Guinness glaze

  1. Soften the onion and garlic

    In the same pan, cook the onion and garlic over a medium heat, stirring now and then, until soft and lightly golden.

  2. Simmer the glaze

    Pour in the Guinness and beef stock, then stir in the honey, wholegrain mustard, Worcestershire sauce and apple cider vinegar. Scrape up any browned bits from the base of the pan and simmer for 5 minutes.
    5 min timer

Braise

  1. Pour the glaze over the ribs

    Place the seared ribs in a Deep Roasting Tray and pour the Guinness glaze over them. Cover the tray tightly with foil.

  2. Braise low and slow

    Put the tray on the middle rack, close the door and cook at 150°C (300°F) for 3½ to 4½ hours, basting the ribs with the glaze every hour. Each time you baste, check the temperature and add a small handful of charcoal if it has started to drop.
    240 min timer
    Why this mattersKeeping the tray tightly covered traps the moisture, so the ribs braise gently in the glaze and the tough connective tissue slowly melts into soft, rich meat.

  3. Uncover and caramelise

    For the last 30 minutes, remove the foil and baste once more. Leave the ribs uncovered so the glaze reduces, darkens and turns sticky. The ribs are ready when the meat is very tender and pulling away from the bone.
    30 min timer

Serve

  1. Serve

    Spoon the sticky glaze over the ribs and serve with buttery colcannon mash and a side of roasted carrots.

Tips

  • Ask your butcher for bone-in short ribs with a good layer of meat for the best results.
  • The longer you cook the ribs, the more tender and fall-off-the-bone they become. Do not rush this recipe.
  • Basting every hour keeps the ribs moist and builds layers of flavour in the glaze.
  • For extra richness, add a tablespoon of butter to the glaze in the last 10 minutes of cooking.
  • These ribs taste even better the next day as the flavours develop further. Reheat gently in the Charlie Oven.

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

  • What short ribs should I ask my butcher for?

    Ask for bone-in beef short ribs with a good depth of meat on top of the bone. Thin, lean ribs will dry out over a cook this long.

  • How do I know when the short ribs are done?

    Go by feel rather than the clock. The meat should be very tender, a fork should slide in with no resistance and the meat should be pulling away from the bone. If it still feels firm, cover it again and give it longer.

  • Can I make these the day before?

    Yes. They taste even better the next day as the flavours develop. Cool the ribs in their glaze, refrigerate them overnight, then reheat them gently in Charlie, covered with foil, until piping hot all the way through.

  • Can I use a different stout?

    Yes. Any dark stout works in the glaze. Guinness gives the classic malty depth, so choose one with a similar roasted flavour rather than a very sweet stout.

  • Can I cook this in a Cheeky Charlie?

    Yes, as long as your roasting tray fits comfortably inside. Hold the oven at 150°C (300°F), keep the tray on the middle rack and check the charcoal each time you baste.