Gordon Ramsay Short Rib Recipe
What got me hooked on these Gordon Ramsay short ribs is how the meat practically melts after hours in the oven.Start with bone-in ribs and give them plenty of time on high heat to brown deeply on all sides—don’t rush that part.The slow cook turns everything—onions, carrots, and herbs—into a silky, spoonable sauce that pulls everything together.One reason this recipe works so well is how it breaks down the ribs without turning them mushy.Let the pot rest on the stove for a while before serving—those extra minutes help the meat reabsorb some of the liquid!
Servings: 1
Ingredients
- 4 lbs Beef Short Ribs
- 2 tbsp Olive Oil
- 1 Head Garlic halved
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 1 large Onion chopped
- 2 tbsp Tomato Paste
- 2 cups Red Wine
- 4 cups Beef Stock
- 3 sprigs Thyme
- 2 sprigs Rosemary
- Salt to taste
- Pepper to taste
Instructions
- Pat the short ribs dry, then season them all over with salt and pepper. Let them sit out for a few minutes while you get the rest of your ingredients ready.
- Heat olive oil in a large, deep oven-safe pan or Dutch oven over medium-high.
- Brown the ribs on every side—don’t crowd the pan, so work in batches if you need to. This takes about 10 to 15 minutes and really sets up the flavor.
- Set the browned ribs aside. Toss the garlic, carrots, celery, and onion into the pan.
- Cook until the veggies soften and start to caramelize, about 5–7 minutes. Stir in tomato paste and let it cook for another couple minutes.
- Put the ribs back in the pan. Pour in the wine and scrape up any browned bits from the bottom.
- Let the wine simmer for around 10 minutes to reduce a bit.
- Add beef stock, thyme, and rosemary right in with the ribs.
- Cover everything tightly and slide the pan into a preheated oven at 325°F.
- Let it cook for 2.5 to 3 hours—by then, the meat should be falling off the bone. Pull out the herbs before serving.