Cooking with Hope Beer: Mexican Beef Short Ribs

This week our #FoodLovesHope culinary journey takes us to Mexico for Kate’s latest dish. While “simple to prepare” and “tasty” are two good descriptions of our recipes, so is “versatile”. Her Mussels recipe is perfect as a starter or main, the Handsome Jack Cheese Dip is the very definition of a dish that has multiple uses and these beef short ribs can be used in a variety of ways. Either as part of pretty much any Mexican dish or even with meat and two veg!

This one is perfect for those busy days as you simply need to put a small amount of ingredients into a slow cooker while you get on with other things. While Kate likes it hot, you can dial up or tone down the heat as you see fit with less or extra chilli flakes and powder.

Prep time: 5 minutes

Cook time: 6 Hours


1.6kg Beef Short Rib

1 red onion, sliced

1 can Passifyoucan Pale Ale

2 tsp chilli powder

2 tsp cumin powder

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp ground coriander

1 tbsp brown sugar

2 cloves garlic chopped

1 beef stock pot

½ tsp cinnamon

2 tsp chili flakes (optional)


Place the onions into the slow cooker to create a bed for short ribs. Add the beef and then all the remaining ingredients. Combine to cover the meat in the spices.

Add our PASSifyoucan and cook on a low heat for six hours. If you don’t own a slow cooker a casserole pot with a tight fitting lid will work as well. Leave it in the casserole pot for six hours at 120 degrees.

Don’t open the lid to see how the ribs are coming along – we know you’ll be tempted! – as it’ll let out the heat.

After the six hours the beef will be so tender it’ll fall off the bone. Use a fork to shred it and with the cooked meet you can get creative. Tacos, burritos, enchiladas, beef nachos or as Kate has done in this video a sharing platter – Mexican style!