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  • The Australian Women’s Weekly Food

    Meat & GREET

    Mar 02, 2020 6 minutes

    STOUT BEEF RIBS

    PREP + COOK TIME 4 HOURS 30 MINUTES (+ REFRIGERATION) SERVES 6

    1½ cups (375ml) dark stout
    ⅔ cup (150g) firmly packed dark brown sugar
    ¾ cup (180ml) apple cider vinegar
    2 fresh small red chillies, chopped finely
    ¼ cup (70g) wholegrain mustard
    4 beef short spare ribs (2kg), sliced thickly

    1 Combine stout, sugar, vinegar, chilli and mustard in a medium bowl; stir until the sugar dissolves. Pour mixture over ribs in a glass or ceramic dish; toss to coat. Cover; refrigerate for about 2 hours or overnight.

    2 Preheat oven to 180°C/160°C fan.

    3 Place ribs and marinade in a flameproof baking dish; cover with foil or a lid. Cook in oven for 3 hours. Remove foil or lid; cook for a further 1 hour or until meat is tender and almost falling off the bone. Transfer ribs to a platter; cover to keep warm.

    Place baking dish on stovetop over low-medium heat; bring marinade mixture to a simmer. Simmer for 10

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