Sticky Stout and Maple Beef Short Ribs — Father's Day BBQ Centrepiece
Tender, sticky beef short ribs glazed with stout and maple, finished over the grill with charred courgettes and chimichurri.
This is the kind of show-stopping centrepiece Dad remembers — fall-off-the-bone short ribs lacquered in a sticky stout and maple glaze, finished over the grill for char and smoke. It’s indulgent, hands-on and ideal for a Father’s Day where meat, smoke and beers are involved.
Make the marinade the night before, slow-roast for tenderness, then finish on the grill for that caramelised bark. Serve with bright chimichurri and charred veg to cut through the richness.
Ingredients
- 1.6 kg beef short ribs
- 330 ml stout
- 75 ml maple syrup
- 50 g brown sugar
- 30 ml Dijon mustard
- 30 ml Worcestershire sauce
- 30 g tomato purée
- 10 ml smoked paprika
- 4 garlic cloves — crushed
- 10 ml sea salt
- 5 ml black pepper — freshly ground
- 30 ml olive oil
- 50 g unsalted butter
- 3 courgettes — trimmed, halved lengthways
- 4 sweetcorn — husks removed
- 30 g fresh parsley
- 15 g fresh coriander
- 30 ml lemon juice — about 1 lemon
- 15 ml red wine vinegar
- 1 red chilli — finely chopped, seeds removed for less heat
- 5 ml chilli flakes
Equipment
- roasting tray
- kitchen foil
- saucepan
- charcoal or gas grill
- tongs
- meat thermometer
Instructions
Make the marinade: in a mixing bowl whisk together the stout, maple syrup, brown sugar, Dijon mustard, Worcestershire sauce, tomato purée, smoked paprika, crushed garlic, sea salt, black pepper and olive oil until smooth.
Place the beef short ribs in a deep dish or large food-safe bag, pour over the marinade so the ribs are well coated, cover and refrigerate for 8 hours or overnight.
Preheat the oven to 140°C fan/160°C conventional. Remove the ribs from the fridge and lift them from the marinade, reserving the liquid. Place ribs bone-side down in a roasting tray, cover tightly with foil and roast for 2 hours.
While the ribs roast, make the chimichurri. Finely chop the fresh parsley, fresh coriander and red chilli. Mix with lemon juice, red wine vinegar, olive oil and chilli flakes; season to taste. Set aside so the flavours marry.
Start the glaze: pour the reserved marinade into a saucepan, bring to a vigorous simmer and reduce for 8–10 minutes until slightly thickened. Stir in the unsalted butter and an extra 1 tbsp maple syrup if you like it very glossy. Keep warm.
Preheat the grill to medium-high. Brush the courgettes and sweetcorn with olive oil and season with sea salt and black pepper. Grill the courgettes cut-side down and the sweetcorn, turning every 3–4 minutes, until charred and cooked through, about 12 minutes total. Keep warm.
Finish the ribs on the grill: remove the foil from the tray, brush the ribs generously with the reduced glaze and transfer to the grill. Grill for 8–10 minutes, turning once and basting twice more with glaze, until sticky and caramelised.
Transfer the ribs to a board and rest for 15 minutes before carving. Resting lets the juices redistribute and keeps the meat succulent.
Carve the ribs between the bones, arrange with charred courgettes and sweetcorn, and spoon over chimichurri to serve. Offer extra reduced glaze at the table for sticky lovers.
Tips
- Marinate overnight for best flavour and tenderness; if short on time, 2 hours will still improve the ribs.
- Roast low and covered — the steam inside the tray is what makes ribs tender. Only uncover for the final glaze and grill.
- Reduce the reserved marinade fully before glazing — a thin sauce will just run off the ribs rather than form a sticky coating.
- If glaze flames on the grill, move the ribs to a cooler area and continue basting; protection from flare-ups prevents bitter char.
- Make the chimichurri a few hours ahead and bring to room temperature before serving — it tastes brighter after a short rest.
Substitutions
stout → dark beer or beef stock, same quantity (330 ml)
Stays closemaple syrup → treacle or runny honey, same quantity (75 ml)
Noticeably differentWorcestershire sauce → soy sauce plus a splash of balsamic (30 ml soy + 5 ml balsamic)
Stays closefresh coriander → extra parsley (same quantity)
Noticeably different
Nutrition
Per serving · estimated
- 1400
- Calories
- 60 g
- Protein
- 33 g
- Carbs
- 105 g
- Fat
- 4 g
- Fibre
- 30 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I cook the ribs entirely on the grill?
You can, but low oven roasting makes them reliably tender. If you must grill only, cook indirect at low heat for longer (about 2–2½ hours) then finish over direct heat to glaze.
How do I know when the ribs are done?
They’re ready when the meat is very tender and pulling away from the bone. A meat thermometer isn't ideal for ribs; look for a wobble and a soft give when you prod them.
Can I make the chimichurri in advance?
Yes — make it up to 24 hours ahead and keep chilled. Bring to room temperature before serving for the best aroma and flavour.
How should I store leftovers?
Keep cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven (150°C fan/170°C conventional) covered to avoid drying out.
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