I’m bringing it back with a recipe that never fails me. Wine Braised Short Ribs — and not just any short ribs…I’m talking Gordon Ramsay’s ode to earth in the form of rich, velvety, braised short ribs. Or at least, my version of Gordon’s version.
I posted this my first time around on the blog but it never got the spotlight it deserved. I think it’s become one of my signature dishes that is frankly really easy despite the aura of fear that overwhelms people when you mention braising as a technique. It comes out bloody good every time, and yes, I channel my inner Ramsay whenever I cook this dish–try it out, I beg you.
Some of his steps I omit because it’s just too much hassle for a home cook, but other ones are really important to the overall flavour of the dish and I never skimp on them. I’ve made this dish several times now and the suggestions I share with you are from my experiences, but by all means, if you are as daring and committed to Ramsay’s entire recipe? I applaud you.
INGREDIENTS
- 8-10 short ribs, with or without bones & cut
- A lotta garlic, 8-10 whole cloves
- 1 can of tomato paste
- 1/2 bottle of a medium-bodied red wine,
I used a Baco Noir for the first time and the results were the best yet! - 1 litre of beef stock,
- Olive oil, 1 – 2 tbsp
- S+P
- Flat leaf parsley, chopped for garnish
1. Preheat the oven to 330°F. It’s an odd number but trust me, it’ll work. In a frying pan, heat a couple tablespoons of olive oil on medium-high heat.
2. Season the meat generously with salt and pepper. You can do this before cutting them into portion size or after, but make sure allsides are covered with a healthy amount of S+P. Sear the meat on all sides, taking about 10 minutes total. I like to remove the short ribs after this onto a plate and remove some of the excess oil by taking some papertowel and tongs and soaking up the oil that way.
3. Add the garlic cloves to the pan and sear then until fragrant and they have colour to them. Add the tomato paste and and cook out in the pan for about 1 to 2 minutes.
4. Add the red wine to deglaze the pan, using the back of a wooden spoon to bring up any crispy bits. Let the red wine and broth come to a boil before allowing the sauce to reduce by about 1/4 inch lower than when you started. Take the chance to skim off any of the foamy fat that rises to the surface and discard during this process — the short ribs will release more fat as they braise, so removing any that you can at this point makes for a silkier and velvety sauce.
5. In an oven proof dutch oven pot, transfer the short ribs, all liquid and the garlic cloves and then cover and cook for 3 1/2 hours.
The meat will be falling off the bone and super delicious. Make sure to get those little nuggets of garlic heaven on your plate, and serve as soon as possible with a garnish of parsley for some freshness.
Peace and good eats,
A❁
Little Girl, Big Eats 