Give your BBQ a smokey twist with this awesome rib of beef recipe 1 year ago

Give your BBQ a smokey twist with this awesome rib of beef recipe

Brought to you by Guinness

Ahead of his appearance at Guinness X Meatopia, Head Chef at Guinness Storehouse Sean Hunter gave us his amazing rib of beef recipe

Ribs are a staple food at any successful BBQ. But there’s much more to cooking them than just throwing them on the BBQ, in fact there’s a whole art behind it.

This Summer season, take the opportunity to learn all about it from the professionals at Guinness X Meatopia. An event set to feature some of the biggest cooking talents in the world.

One of these is Irish chef Sean Hunter. If you’re an Irish foodie, chances are you’ve enjoyed his food before, as he has worked absolutely everywhere.

For the last fifteen years he has made his way around some of Dublin and Donegal’s top restaurants, including FXB Restaurant Monkstown, The Farm, and 101 Talbot.

Nowadays, he’s head chef at the Guinness Storehouse, meaning he knows exactly what will go well with a Guinness. One of these recipes is his amazing rib of beef, why not try make it at home today?

Guinness Foreign Extra Stout Slow Braised Short Rib of Beef


  • 1 Jacobs’s ladder AKA Short Rib
  • 1 bulb of garlic
  • 1 head of celery
  • 2 carrots
  • 2 white onions
  • Handful of thyme
  • Handful of rosemary
  • 2 bay leaves
  • 100 g of Dijon mustard
  • 100 g of honey
  • 2 bottle of Foreign Extra Stout

Once you've got all of that, follow these simple steps:

  1. Take the meat out of the fridge an hour before cooking and rub in salt, pepper, mustard and honey.
  2. On a hot pan seal the meat until caramelised.
  3. Add all the vegetables into the pan when you turn the rib and sweat them down, once the meat and the vegetables start to colour, deglaze the pan with the Guinness, put everything into an ovenproof deep tray including the liquid.
  4. Cover with water, grease proof paper, then tin foil, wrap tightly.
  5. Cook at 160oc for 4 and a half hours.
  6. Once cooked take the beef out and rest, strain the liquid into a pot and reduce until it coats the back of a spoon, this is the sauce for your rib, check for seasoning.
  7. Remove the bones and carve table side, finish with some Guinness infused rock salt and enjoy with a bottle of Guinness foreign extra stout.
  8. Finish the slow cooked short rib on the BBQ to give it a Smokey blackened crust


Chef’s Top Tips

Can you share a few lines on why you chose this one?

This dish has all the elements I love about cooking. It is an underused cut of meat with tons of depth of flavour drawn from the cooking of the meat on the bone. The process is very satisfying and the end product is amazing. Also the braising liquor you have at the end is the BEST sauce.

Where does the home cook tend to go wrong with this dish?

Under seasoning, under cooking. The cut is very forgiving it takes a lot to overcook it! As long as it is covered and there is plenty of liquid surrounding it the longer you cook the better! Make sure the seasoning is well rubbed in and remember you lose a fair bit in the searing part of the recipe.

What are your top tips to perfect this dish?

Take your time on the first part of the recipe. Getting a good sear on the meat is really important to the flavour of the dish. Also make sure you really sweat the veg of properly to draw out there flavour.

Is barbecue/live fire better than the oven?

It is a great way to seal in Smokey flavours and the higher temperature gets a lot more Maillard reaction which intensifies the flavours and texture and of course it’s more fun.

And once the home cook has mastered this recipe, what tweaks could be made?

You have loads of options to tweak this recipe through changing the braising ingredients, you could add Cumin, Star anise Chilli, ground coriander, Cinnamon sticks for a beautiful aromatic spiced beef.


This recipe would go down well with a Guinness, or any of the craft beers on offer at Guinness X Meatopia. This will take place at the Guinness Open Gate Brewery in Dublin, on Friday 5 July 2019 (6pm to 10pm), Saturday 6 July 2019 (2pm to 10pm) and Sunday 7 July 2019 (1pm to 7pm). Tickets start at €59.50. All ticket prices include access to Guinness X Meatopia, as well as five unique dishes paired with five perfectly matched taster beers, and a choice of a pint of one of the beers available only for the weekend. Enjoy Guinness sensibly.

Brought to you by Guinness