Are you craving a truly decadent, yet surprisingly easy, weeknight meal? Then look no further! This recipe takes inspiration from the culinary genius of Gordon Ramsay, delivering fall-off-the-bone tender short ribs that will impress even the most discerning palate. Forget complicated techniques; this recipe focuses on simple methods to achieve maximum flavor. It's a perfect example of homemade cooking at its finest, a delicious dish that's surprisingly quick to prepare for a satisfying and healthy meal. Get ready to experience the ultimate comfort food, elevated to gourmet status!
Ingredients:
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Searing the Short Ribs
Preheat your oven to 325°F (160°C). Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Remove the short ribs from the pot and set aside.
Step 2: Building the Flavor Base
In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
Step 3: Deglazing and Simmering
Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Let the wine reduce slightly, about 2 minutes. Add the beef broth, thyme, rosemary, and bay leaf. Return the short ribs to the pot.
Step 4: Braising to Perfection
Bring the liquid to a simmer, then cover the pot tightly and transfer it to the preheated oven. Braise for 2.5-3 hours, or until the short ribs are incredibly tender and easily pull apart.
Step 5: Serving Suggestion
Once the short ribs are cooked, remove them from the pot and let them rest for 10 minutes before shredding the meat with two forks. Skim off any excess fat from the braising liquid. You can either serve the shredded short ribs over mashed potatoes, creamy polenta, or even a simple bed of rice. Garnish with fresh parsley before serving.
Cooking Tips for Best Results:
- Choose Quality Meat: Opt for well-marbled short ribs for maximum flavor and tenderness.
- Don't Overcrowd the Pan: Sear the short ribs in batches if necessary to ensure proper browning.
- Low and Slow is Key: Braising at a low temperature allows the connective tissue in the short ribs to break down, resulting in incredibly tender meat.
- Adjust Seasoning to Taste: Feel free to adjust the herbs and spices to your preference. A dash of Worcestershire sauce or a few drops of hot sauce can add extra depth of flavor.
Variations:
- Add Vegetables: Include other root vegetables like parsnips or turnips during the braising process.
- Spice it Up: Incorporate a pinch of red pepper flakes for a hint of heat.
- Make it a Stew: Thicken the braising liquid with a cornstarch slurry for a richer, stew-like consistency.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 40g Fat: Approximately 25-30g Carbohydrates: Approximately 15-20g
This recipe offers a delicious and healthy meal, perfect for a special occasion or a comforting weeknight dinner. Enjoy this easy recipe and impress your family and friends with your culinary skills! Remember, even the most impressive dishes can start with simple, easy recipes and a little bit of love.