Are you craving a truly decadent, yet surprisingly easy, weeknight meal? Look no further! This recipe takes inspiration from the culinary genius of Gordon Ramsay, delivering melt-in-your-mouth short ribs that will impress even the most discerning palates. Forget complicated techniques; this recipe focuses on simple, flavour-packed ingredients and a slow-cooking method that results in unbelievably tender, juicy short ribs. It's the perfect healthy meal, a quick dinner idea, and a delicious dish that will quickly become a family favorite. Let's get cooking!
Ingredients:
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Short Ribs
Pat the short ribs dry with paper towels. Season 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: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and tomato paste and cook for another minute, stirring constantly.
Step 3: Deglaze the Pot and Build Flavor
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This deglazing process is key to developing deep, rich flavors in your sauce. Let the wine reduce slightly, about 2 minutes.
Step 4: Braising Time!
Return the short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaf. Bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C). Braise for at least 2.5-3 hours, or until the short ribs are incredibly tender and easily fall off the bone.
Step 5: Serve and Enjoy!
Remove the short ribs from the oven and let them rest for 10 minutes before serving. Skim off any excess fat from the braising liquid. You can either serve the short ribs directly from the pot, or thicken the braising liquid slightly by simmering it uncovered for a few minutes. Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread to soak up the delicious sauce.
Tips and Variations:
- For extra flavor: Add a tablespoon of Worcestershire sauce or a splash of balsamic vinegar to the braising liquid.
- Make it spicier: Include a pinch of red pepper flakes or a diced jalapeño pepper with the vegetables.
- Slow cooker option: This recipe can easily be adapted for a slow cooker. Sear the short ribs as instructed, then transfer everything to a slow cooker and cook on low for 6-8 hours, or high for 3-4 hours.
- Leftovers? The short ribs and braising liquid are even more flavorful the next day!
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Protein: Approximately 40-50g Fat: Approximately 25-30g Carbohydrates: Approximately 10-15g
This easy recipe yields a healthy meal perfect for a cozy night in or a special occasion. The homemade cooking process ensures delicious, flavourful results every time. Enjoy this incredible, fall-off-the-bone short rib recipe inspired by the best recipes from a culinary master!