Slow Cooked Glazed Short Ribs

Serves 4



  • 1 rack of Higher Hacknell Farm jacobs ladder / short ribs
  • ¼- ½ teaspoon cayenne pepper,( according to taste)
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ginger
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 crushed cloves of garlic or ½ teaspoon garlic powder


  • 25g butter
  • 25g sugar
  • 2 tablespoons wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Juice of half a lemon


Mix all the spices and seasoning together for the marinade and rub all over the ribs. Leave them overnight if possible in the fridge.

Melt the butter for the glaze in a saucepan over a low heat, add the sugar and vinegar and stir until dissolved, then add the Worcestershire sauce and lemon juice and stir.

Place the ribs in a roasting dish and cook very slowly at 110 -120c for at least 3 hours or until the ribs are meltingly tender. I’ve put a big rack in the bottom oven of the Aga or left to cook all day which works well. Baste frequently with the glaze, particularly towards the end of cooking.

For a wonderful smoky flavour, you can finish them off on a barbecue, making sure you brush on plenty of the glaze to make them deliciously sticky. They are still amazing even if you don’t get the BBQ out.

You can serve everyone with a rib bone each or simply pull the tender beef off the bones and eat in a bun with salads. You can vary the recipe and try different spices in the marinade, I seem to do it differently every time!