Yorkshire Wagyu Ribs braised in Yorkshire Blackout Beer

Yorkshire Wagyu and Blackout Beer

Recipe provided by Sue Nelson, Yorkshire Food Finder

Serves 6


2 onions
1 tbsp Yorkshire Rapeseed Oil
2 sprigs thyme
3 bay leaves
4 garlic cloves, finely sliced
100g Yorkshire runny honey
1.2kg Yorkshire Wagyu short ribs
500ml TRUEFoods beef stock1
1 litre Yorkshire Blackout beer2
4 carrots, peeled and sliced
1 stick celery, sliced
200g salt pork belly3, cut into lardons
A few sprigs of pea shoots


  1. Preheat the oven to 160C/Gas 3
  2. Finely chop the onions and cook in the oil in a casserole dish along with the thyme and bay leaves until soft and translucent. Add the garlic and cook for a further 1-2 minutes. Stir in the honey and allow to caramelise for a couple of minutes.
  3. Add the ribs to the casserole, mix well to cover with the sauce, and sear on all sides. Pour in the beef stock and beer, then add the carrots, celery and lardons. Cover and cook in the oven for 3 hours or until tender.
  4. Remove the meat and set aside. Reduce the sauce in the casserole on the hob until thick and syrupy. Return the meat to the dish and serve with small sautéed potatoes and garnish with the pea shoots.