Belgian Red Short Ribs

Belgian Red Short Ribs

Beef - 24 hours - serves 4 to 6

  • 2 onions
  • 4 cloves of garlic
  • 4 carrots
  • thyme
  • laurel
  • 4 fatty beef ribs
  • olive oil
  • 400 ml beef stock, reduced
  • pepper
  • coarse salt
  • thyme
  • rosemary
  • 750 ml local dark beer
  • 300 g butter


  • oven
  • oven dish or roasting pan

Arrange the ribs in a large oven dish. Cover them with the onions, crushed garlic, carrots, salt and pepper, olive oil, some good beer (go on, have a sip!) and a splash of beef stock. Distribute the butter evenly over the ribs.

Leave everything to braise very slowly in the oven for 5 to 6 hours, at 110ºC. Spoon the juices (i.e. the stock, butter, beer, etc.) over the meat every 20-30 minutes or so. As the ribs turn crispy and golden brown, these juices will ensure the meat stays nice and juicy and caramelises slightly. It will also add extra flavour to the fat on the ribs.

Afterwards, keep the ribs in the fridge overnight. Then cut the meat into individual ribs and trim the meat: make sure all the pieces are equally sized for presentation on the bone.

Return these pieces of meat to the oven for another hour at 110ºC, coating them with the beef stock left in the oven dish. Now arrange them carefully with the meat facing upwards and serve.

Finger-licking delicious!


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