What temperature do beef short ribs need in Charlie?

Two stages. Sear on the lowest rack just above the flames at 200°C (390°F) for 2 to 3 minutes per side, then cook covered on a low rack away from the direct flame at 120 to 130°C (250 to 265°F) for about 6 hours.

How much charcoal do I need for such a long cook?

A whole football of good quality lumpwood charcoal. Keep the dish tightly covered so the ribs braise gently, and check occasionally, adding only a small splash of stock at a time if the liquid drops too far.

Why uncover the short ribs at the end?

So the sauce can reduce. For the last 20 minutes, take off the foil or lid and the stout and treacle liquid turns into a glossy, sticky glaze. Skim off any excess fat and adjust the seasoning before serving.

What should I serve with stout and treacle short ribs?

Mash, roasted root vegetables or flatbreads all work well, as they take up the rich stout and black treacle sauce. The recipe serves 6 to 8, so one batch is plenty for a family meal or a small gathering.

Outdoor Cooking & Charcoal Oven Recipes / Beef

Beef short ribs seared over charcoal before slow cooking with stout and black treacle

Cooked in the Charlie Charcoal Oven

Beef Short Ribs with Stout and Black Treacle

Name: Beef Short Ribs with Stout and Black Treacle
Prep time: 20 min
Cook time: 6 h 30 min
Yield: 6 to 8
Cuisine: British
Ingredients: 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, Start with the listed 300ml; top up in 50ml increments if needed; 2 bay leaves; 2 tsp salt; Freshly ground black pepper

Stout and black treacle make a dark, sticky sauce for beef short ribs, with coffee, chilli and oregano in the rub. Sear them above the fire, then let Charlie take care of the long braise. By the end, the meat should come away from the bone without much persuasion.

William PodburyChef

Braise

Prep20 minutes

Cook6 hours 30 minutes

Serves6 to 8

DifficultyMedium

Oven temperature200°C (390°F) to sear, then 120 to 130°C (250 to 265°F) to cook slowly

RackLower rack to sear, then a low rack away from the direct flame to cook slowly

CharcoalA whole football of good quality lumpwood charcoal

Method

Setting up Charlie

Fill the charcoal basket with good quality lumpwood charcoal. Light and bring Charlie up to 200°C (390°F). Cook as soon as it’s hot, with no need to wait for embers. For the slow cook, stabilise the oven at 120 to 130°C (250 to 265°F), using only charcoal.

Pat the ribs dry.
Mix the crumbled stock cube, chilli powder, oregano, coffee, 2 tsp salt, and black pepper.
Rub all over the ribs.
Place the ribs on the lowest rack, just above the flames.
Sear for 2 to 3 minutes per side until browned and caramelised.
Remove and set aside.
In a heavy casserole or deep roasting tray, whisk the treacle into the stout and beef stock.
Add the bay leaves.
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 to 130°C (250 to 265°F) for about 6 hours. If the braise becomes dry, top up with hot stock 50ml at a time.
Check occasionally and top up with more stock in 50ml increments if needed.
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.

Tips

Drying the ribs well before seasoning helps them sear fully over the flames. Keep the initial sear hot and brief so you build colour without burning the rub. During the long cook, make sure the dish stays tightly covered so the ribs braise gently and do not dry out. If the liquid level drops too far, add only a small splash of stock at a time. Uncovering at the end helps the stout and treacle sauce turn glossy and sticky.

More recipes

The cook

William Podbury

Chef

William Podbury is a professional chef and open fire cooking expert. Formerly a chef at Embers in Northampton, his cooking is all about harnessing fire and smoke to get the very best from great ingredients.

More recipes by William Podbury

Frequently asked questions

What temperature do beef short ribs need in Charlie?

Two stages. Sear on the lowest rack just above the flames at 200°C (390°F) for 2 to 3 minutes per side, then cook covered on a low rack away from the direct flame at 120 to 130°C (250 to 265°F) for about 6 hours.
How much charcoal do I need for such a long cook?

A whole football of good quality lumpwood charcoal. Keep the dish tightly covered so the ribs braise gently, and check occasionally, adding only a small splash of stock at a time if the liquid drops too far.
Why uncover the short ribs at the end?

So the sauce can reduce. For the last 20 minutes, take off the foil or lid and the stout and treacle liquid turns into a glossy, sticky glaze. Skim off any excess fat and adjust the seasoning before serving.
What should I serve with stout and treacle short ribs?

Mash, roasted root vegetables or flatbreads all work well, as they take up the rich stout and black treacle sauce. The recipe serves 6 to 8, so one batch is plenty for a family meal or a small gathering.