Slow cook beef ribs in stout (Serves 2)

May 4, 2018



  • 575g x Beef Ribs (Normally two ribs per pack),

  • 500ml x Double Stout (I use Shepherd Neame & Co),

  • 300ml x Beef stock, 

  • 1 x Large white onion (Quartered),

  • 1 x Large carrot (Chopped),

  • 2 x Garlic cloves (Crushed),

  • 1 x Celery stalk (Chopped),

  • 2 x Sprigs of rosemary,

  • Salt & pepper to taste



  1. In a clean container, add the beef ribs with all the ingredients apart from the beef stock and marinate overnight in the fridge,

  2. On the following day, remove from fridge and leave to return to room temperature.  If you do not have time, just marinate for two hours and then place in the oven,

  3. Pre-heat the oven to 180 / Gas Mark 4,

  4. In an oven proof pot add all the ingredients along with the beef,

  5. Add the beef stock, stir and place in the oven for 3 hours,

  6. When ready, remove the ribs and serve with some roasted potatoes or creamy mash.

  7. Tip: If using the juice for gravy, add the juices to a pan with 2 heaped tbsp. of beef gravy granules and stir until you reach the consistency you desire.  I add the granules as the juice alone from the beef will be slightly bitter due to the stout.

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