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.
- 6-8 beefy cut short ribs
- A lotta garlic, 8-10 whole cloves
- 1 can of tomato paste
- 1 bottle of red wine,
I used a Baco Noir for the first time and the results were the best yet
- 1 litre of beef stock,
I use concentrated beef bouillon paste for intense flavour
- Olive oil, S+P
- Flat leaf parsley, chopped for garnish
1. Preheat the oven to 338°F. It’s an odd number but trust me, it’ll work. In a deep frying pan, heat a couple tablespoons of olive oil on medium-high heat.
2. Season the meet generously with salt and pepper. You can do this before cutting them or after, but make sure even the sides are covered with S+P. Sear them to a golden brown on all sides, about 10 minutes.
3. Add the garlic cloves and sear them until fragrant– then add the tomato paste and cook it out 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 the crispy bits. Let it come to a boil and allow it to reduce by half. Take the chance to skim off any of the foamy fat that rises to the surface. Once reduced by half, add the beef broth and again, let it reduce by half and skim off excess fat.
5. Transfer the ribs, all liquid and the garlic cloves to an oven-safe dish and cover with aluminum foil and cook for 3 1/2 hours – 4 hours, basting the ribs halfway through. The meat will be falling off the bone and super delicious. Make sure to get those little nuggets of garlic heaven, and serve as soon as possible with a garnish of parsley for some freshness.
Peace and good eats,