Game Rub is not limited to game: its earthy, aromatic flavour is brilliant with slow-cooked beef too. These short ribs use Game Rub to build a dark, savoury crust before they braise in ale with shallots and carrots.

The oven does most of the work, gradually turning a tough cut meltingly tender. Make the dish ahead if you can, as chilling makes it easy to remove excess fat from the sauce.

🧾 Ingredients

• 1.5kg bone-in beef short ribs
• 2 tbsp Game Rub
• 2 tbsp plain flour
• 1 tbsp rapeseed oil
• 300g small shallots, peeled
• 3 carrots, cut into thick pieces
• 2 garlic cloves, chopped
• 2 tbsp tomato purée
• 500ml dark ale
• 400ml beef stock
• 2 bay leaves
• 1 tbsp Worcestershire sauce

🍴 Instructions

1. Heat the oven to 150°C fan / 170°C conventional.
2. Pat the ribs dry, then coat with the Game Rub and flour.
3. Heat the oil in a large casserole. Brown the ribs thoroughly on all sides, working in batches, then transfer to a plate.
4. Cook the shallots and carrots for 6 minutes. Stir in the garlic and tomato purée for 1 minute.
5. Pour in the ale and scrape the caramelised bits from the base. Add the stock, bay leaves and Worcestershire sauce.
6. Return the ribs, cover and cook in the oven for 3 hours, turning once, until the meat is very tender.
7. Lift out the ribs. Skim excess fat from the sauce and simmer on the hob for 5–10 minutes if it needs thickening.
8. Return the ribs to the sauce and serve.

⏱️ Timings

• Prep: 25 minutes
• Cook: 3 hours 20 minutes
• Serves: 4–6

🥗 Serving Suggestions

Serve with creamy mash and steamed greens. For an alcohol-free version, replace the ale with extra stock plus 1 tbsp balsamic vinegar.

💛 Why This Recipe Works

Hard browning builds a savoury foundation, while a low covered braise melts the connective tissue in short ribs. Reducing the sauce at the end concentrates it without floury heaviness.

🛒 Get the Blend

Make this recipe with our Game Rub.

🔥 More Game Rub Recipes

• Game Rub Venison Steaks with Blackberry Sauce
• Slow-Cooked Game Rub Venison & Red Wine Stew
• Game Rub Duck Breast with Cherry Pan Sauce
• Game Rub Pheasant & Mushroom Pie
• Game Rub Mushroom & Chestnut Bourguignon

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