Spicy beef ribs

Author: Les Cultures de chez nous
Côtes levées de boeuf épicées
Preparation 10
Baking 330
Portions 6-8
Freezing No


  • Ground salt and pepper, up to taste
  • A section of a beef ribs plate of 2 to 3 kg (4 to 6 pounds), each sides sliced in half by a butcher, the membrane not removed
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 2 diced carrots
  • 2 garlic bulb, undo into garlic cloves
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous slice leeks
  • 4 chopped Bay leaves
  • 2 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 1 chopped hot pepper
  • 80 ml (1/3 cup) of treacle
  • 1 L (4 cups) of dark beer
  • 1,5 L (6 cups) of veal stock
  • 1 can of 796 ml (28 oz) of drained whole tomatoes
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  • Preheat oven at 180ºC (350ºF). Salt and pepper generously ribs on each sides. In a large pan, melt butter and oil, and seize meat on each sides at high heat.
  • Remove it from the pan and lay it in a cocotte. In the same pan, browns at high heat carrots, garlic and leeks till it gets lightly colored. Add Bay leaves, spices and pepper, then deglaze with treacle , beer, veal stock and tomatoes. Wait for a first boil, then pour the all over the meat, in the cocotte. Hermetically cover and oven bake for 4 h 30. Remove ribs from broth with a sieve. In needs, reduce broth till there is sauce consistency. Preheat BBQ at medium-high temperature (230ºC / 450ºF).
  • Clean and oil the grills. With a brush, brush ribs with sauce and lay down directly over the grills. Do not touch the piece of meat until it can goes off easily from the grills. Turn over again while baking and brush again with sauce.

Chef's notes

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