Butcher's beer short ribs

If you’re looking for a foolproof slow-cooked cut, then try our Butcher’s Beer Short Ribs. The ideal summer centrepiece, cooking our beef short ribs in lager creates a deliciously sweet sauce that complements the rich and melting meat. Serve with butter bean salad, chunky chips and rocket.

7 hours

4

Easy

• 750g Field & Flower Beef Short Ribs
• 330ml can of lager
• 1 tbsp olive oil
• Sea salt & black pepper

To serve:
• Brioche buns
• Gherkins
• Tracklements Sweet Mustard Ketchup

1. Remove the ribs from their packaging and place in a roasting dish. Rub the ribs with 1 tbsp olive oil and seasoning to taste, then soak in the lager for 1-2 hours. Around 50% of the ribs should be above the beer line. When cooking this will ensure the top is crispy, but the meat underneath is tender and infused with beer.

2. Pre-heat the oven to 100C fan. Cook the ribs (still in the lager) for approximately 5 hours, turning a couple of times and basting with the juices. Once cooked, the beer will be sweet and sugary and the meat will pull away from the bone.