Gordon Ramsay Short Ribs Recipe
This Gordon Ramsay Short Ribs Recipe brings restaurant-quality flavors to your home kitchen.
Equipment
- Large Dutch oven or heavy pot
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Meat thermometer
- Aluminum foil
Ingredients
- 3 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef stock
- 2 bay leaves
- Fresh thyme sprigs
- Salt and black pepper
Instructions
- Season short ribs with salt and pepper generously.
- Heat olive oil in Dutch oven over medium-high heat.
- Brown ribs on all sides for 8-10 minutes total.
- Remove ribs and set aside on plate temporarily.
- Add onions, carrots, and celery to same pot.
- Cook vegetables until softened, about 5-7 minutes stirring.
- Add garlic and tomato paste, cook 1 minute.
- Pour red wine, scraping up any browned bits.
- Return ribs to pot with stock and herbs.
- Bring to gentle simmer, then cover tightly.
- Transfer to 325°F oven for 2.5-3 hours.
- Check tenderness with fork before serving hot.
Notes
- Look for well-marbled short ribs with good fat distribution for maximum flavor.
- Proper searing creates essential flavor depth that makes this Gordon Ramsay Short Ribs Recipe special.
- Maintain consistent low temperature to break down tough connective tissues properly.
- Let ribs rest 10 minutes after cooking for juices to redistribute evenly.
- Remove vegetables and strain cooking liquid for a silky, restaurant-quality sauce.