Gordon Ramsay's Beef Short Ribs Recipe
Gordon Ramsay's beef short ribs is made by frying and then slow-roasting them in a garlic, tomato puree, and wine mixture. The beef ribs are served with fried pancetta lardons, mushroos, and sauce made from beef juices.
Equipment
- Pan
- Aluminum Foil
- Roasting Tray
- Oven
- Tongs
Ingredients
- 6 Beef Short Ribs
- 1 large head of Garlic (cut in half horizontally)
- 150 g Pancetta Lardons
- 250 g Chestnut Mushrooms (trimmed, halved)
- 1 tablespoon Tomato Purée
- 1 750ml bottle Red Wine
- 1 litre Beef Stock
- 1 tablespoon Olive Oil (for frying)
- ½ cup Flat Leaf Parsley (chopped, to garnish)
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
Instructions
- Start by preheating the oven to 170℃.
- Then, take your beef short ribs and season them with salt and pepper.
- In a deep roasting tray, add some oil and place it over the heat. Fry the seasoned ribs in it for about 15 minutes until it is brown from all sides.
- In a pan, add the halved garlic head and the tomato puree and cook them for about 2 minutes. Then, add some wine to the pan to deglaze and scrape. Bring it to a boil and reduce it for 15 minutes.
- Add this wine mixture to the roasting tray. Cover the tray with foil and cook it in the oven for nearly 4 hours.
- Meanwhile, fry the pancetta lardons in a pan for 2 minutes. Then, fry the mushrooms for 4-5 minutes and set them aside.
- Take the roasting tray out of the oven and place the ribs on a plate.
- Now, squeeze the garlic out of its skins and put it in a pan after passing through a sieve. Remove the excess fat from the tray with the help of a spoon. Pour the juices from the roasting tray into a pan after passing through a sieve. Bring it to a boil and reduce it until thick.
- Serve the ribs with the pancetta lardons, mushrooms, and the sauce.
Video
Nutrition
Calories: 259kcal | Protein: 22g | Fat: 19g | Saturated Fat: 8.5g | Cholesterol: 8.5mg | Sodium: 60mg
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