4 Hr. Short Ribs (Gordon Ramsay’s Recipe)

Ingredients

• 5 Beef Short Ribs (4-6 ribs; pat dry)
• 0.5 tsp Salt (plus more for seasoning)
• 0.5 tsp Black Pepper (fresh cracked; plus more for seasoning)
• 0.25 cup Seasoned Flour (for dredging)
• 2 tbsp Extra Virgin Olive Oil (EVOO)
• 1.5 tbsp Tomato Paste (1-2 Tbsp; also called tomato purée)
• 1 head Garlic (halved crosswise)
• 0.75 bottle Red Wine (approx. 560ml)
• 4 cup Beef Stock
• Fresh Thyme (several sprigs)
• Lardons and Mushrooms (optional; sautéed for garnish)
• Fresh Parsley (chopped for garnish)

Steps

1. 1

   Preheat your oven to 340°F (170°C).

2. 2

   Pat the beef short ribs dry with paper towels to remove any surface moisture. Season them generously on all sides with sea salt and fresh cracked pepper.

3. 3

   Lightly coat the seasoned short ribs in the seasoned flour, shaking off any excess.

4. 4

   Set an oven-safe, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add enough extra virgin olive oil to just barely cover the bottom.

5. 5

   Sear the short ribs in the pot for 10-15 minutes total, turning them to create a deep brown crust on every side. Once browned, remove the ribs from the pot and set them aside on a plate.

6. 6

   Add the tomato paste to the pot and sauté for 1-2 minutes to "cook out" the raw flavor.

7. 7

   Add the short ribs back into the pot. Place the garlic head halves into the pot, cut-side down, and add the fresh thyme sprigs.

8. 8

   Pour in the red wine. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pot.

9. 9

   Bring the liquid to a boil and let it simmer until the wine has reduced by half, which should take about 8 minutes.

10. 10

    Add the beef stock and bring the mixture back to a boil.

11. 11

    Cover the pot with a tight-fitting lid and place it in the preheated oven. Cook for 3 1/2 hours, or until the meat is tender and falling off the bone.

12. 12

    Once cooked, remove the ribs from the pot. Skim the excess oil from the surface of the braising liquid. Use an immersion blender to blend the remaining aromatics and drippings into a luscious, gravy-like sauce.

13. 13

    Serve the short ribs drizzled with the sauce and garnished with chopped fresh parsley and optional sautéed lardons and mushrooms.

Notes

The author suggests pairing this with garlic mashed potatoes, corn, spinach, or a fresh green side salad. Leftover meat makes excellent sandwiches with bread and mayo the next day.

Nutrition per serving

• main
• dinner
• beef
• slow-cooked
• braised
• comfort food
• Gordon Ramsay