Beef short ribs are one of those humble cuts that, with the right technique, deliver restaurant-quality results. Gordon Ramsay’s version transforms this tough, inexpensive meat into tender, fall-off-the-bone perfection through patient searing, a rich red wine reduction, and hours of gentle braising. Featured in his Ultimate Cookery Course and popular YouTube videos, this dish highlights Ramsay’s signature emphasis on building deep flavor layers from the start. The result is a luxurious, comforting meal that’s ideal for special occasions or a cozy weekend dinner.
Why This Recipe Works
Slow cooking breaks down the connective tissues in short ribs, turning them melt-in-your-mouth tender while the bone infuses the sauce with extra richness. Ramsay stresses not rushing the initial browning step—the Maillard reaction creates caramelized depth that elevates the entire dish. A full-bodied red wine reduction adds complexity, and beef stock ensures the ribs stay moist without overpowering the flavors.
This recipe serves 4 generously and pairs beautifully with creamy mashed potatoes, polenta, or roasted root vegetables to soak up the glossy sauce.
Ingredients
- Olive oil, for frying
- 6 thick-cut, meaty beef short ribs (English-cut, bone-in for best flavor)
- Sea salt and freshly ground black pepper
- 1 large head of garlic, cut in half horizontally (skin on)
- 1 heaped tablespoon tomato purée (paste)
- 1 x 750ml bottle full-bodied red wine (such as Cabernet Sauvignon or Merlot—choose one you’d drink)
- Beef stock (about 1–1.5 liters / 4–6 cups, enough to nearly cover the ribs)
- Optional enhancements (from popular variations): a few fresh thyme sprigs, sautéed mushrooms, and crispy bacon lardons added toward the end for extra umami and texture
Step-by-Step Method
- Preheat the oven to 170°C (Gas 3 / approximately 340°F). This low temperature is key for gentle, even cooking.
- Sear the ribs Heat a deep-sided roasting tray or large ovenproof pot on the stovetop over medium-high heat. Add a generous glug of olive oil. Season the short ribs thoroughly with salt and pepper. Brown them well on all sides—this takes 10–15 minutes and is crucial for flavor. Don’t overcrowd the pan; work in batches if needed.
- Build the base Push the ribs to the side and add the halved garlic head, cut-side down, allowing it to caramelize slightly. Stir in the tomato purée and cook for 1–2 minutes to mellow its raw edge.
- Deglaze and reduce Pour in the red wine, scraping up all the browned bits from the bottom of the pan (this is where the magic happens). Bring to a boil and simmer for 10–15 minutes until the liquid reduces by about half, concentrating the flavors.
- Add stock and braise Pour in beef stock until the ribs are nearly submerged (adjust based on your pan size). If using thyme, add a few sprigs now. Cover tightly with foil (or a lid) and transfer to the preheated oven.
- Slow cook Braise for 3–4 hours, basting occasionally if possible. The meat is ready when it’s fork-tender and pulling away from the bone. Check at the 3-hour mark—times can vary depending on rib thickness.
- Finish the sauce Carefully remove the ribs (they’ll be delicate) and set aside. Strain the braising liquid if desired, skim off excess fat, and reduce on the stovetop to a silky consistency. For added texture, sauté mushrooms and bacon lardons separately and stir them in.
- Serve Plate the ribs with the sauce generously spooned over. Garnish with chopped fresh parsley if you like. The dish reheats beautifully, often tasting even better the next day as flavors meld.
Pro Tips from Ramsay’s Approach
- Choose meaty, well-marbled short ribs for the best results—avoid overly lean cuts.
- The long, low braise is non-negotiable; rushing it leads to tough meat.
- Don’t skip the searing and wine reduction—they’re what turn a simple stew into something special.
- In video demos, Ramsay often finishes with bacon and mushrooms for contrast, but the core recipe shines on its own.
This dish fills your home with an irresistible aroma and delivers impressive results with minimal hands-on effort after the initial prep. It’s a testament to Ramsay’s philosophy: respect the ingredients, take your time, and let slow cooking do the heavy lifting. Perfect for impressing guests or treating yourself to elevated comfort food.
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