Spicy beef ribs

Author: Les Cultures de chez nous
Côtes levées de boeuf épicées
Preparation 10
Baking 330
Portions 6 to 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, 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 whole drained tomatoes
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  • Preheat oven at 180ºC (350ºF). Generously salt and pepper ribs on each sides. In a large pan, melt butter and oil, and roast meat over each sides at high heat.
  • Remove from the pan and lay it in a cocotte. In the same pan, brown carrots, garlic and leeks at high heat till its lightly colored. Add Bay leaves, spices and pepper, then deglaze with treacle , beer, veal stock and tomatoes. Wait for first boil, then pour everything over the meat, in the cocotte. Hermetically cover and oven bake for 4 h 30. Remove ribs from broth with a sieve. If needed, reduce broth till obtaining the consistency of a sauce. Preheat BBQ at medium-high temperature (230ºC / 450ºF).
  • Clean and oil the grills. With a brush, brush ribs with sauce and set down directly over the grills. Do not touch the piece of meat until it goes off easily from the grills. Turn over again while baking and brush again with sauce.

Chef's notes

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