Chef Gordon Ramsay’s “Slow-Cooked Beef Short Ribs”


Today’s Recipe Challenge: Slow-Cooked Beef Short Ribs from Gordon Ramsay’s Home Cooking, Gordon Ramsay, Hachette Book Group


Although short ribs may sound like a difficult task, it turned out to be a really simple yet elegant dish to make.  And did we mention how delicious it was too?  Only thing to mention beforehand…it takes about 3-4 hours to cook!



6 meaty short ribs.  (Ours only came with 5)

Salt and Pepper

1 large head of garlic cut in half horizontally

1 large spoonful of tomato puree (or tomato paste)

One 750 ml bottle of red wine

1 quart beef stock

5 oz pancetta diced (Italian bacon, we found it pre-diced in the deli section)

8 oz crimini (or cremini) mushrooms cut in half or third depending on size

Flat leaf parsley for garnish




Use a deep-sided roasting pan (we didn’t have one so we used a pot we use for roasting) and put a good amount of olive oil in bottom of pan.  Season the ribs well with salt and pepper before putting ribs into pot.  Brown the ribs on all sides, recipe states for 10-15 minutes.


Place garlic halves cut side down into pot, then add the tomato, cooking it down for about a minute.  Then add the entire bottle of wine (yes the entire bottle!) slowly into the pot making sure to scrape the bottom of the pan, and mixing well with tomato.


Bring to a light boil and simmer for 10-15 minutes until liquid boils down half.  Then add the quart of beef stock enough to just cover the ribs.

Cover pan with foil and place in heated oven for 3 to 4 hours, making sure to baste the ribs once in awhile.


10 minutes before the ribs are done, heat up a pan and cook pancetta down until crispy and browned.  Throw in the mushrooms and saute together until tender.  If there is too much oil left, please drain.

Take the ribs out of the juice and place on serving plate.  Take the garlic out and push through a sieve, making sure to scrape the bottom of the sieve.  Pour the remaining juice through the sieve as well scraping the bottom as well too.  Mix well with the garlic.  If the sauce seems too runny then simmer in a pot until thickens.


Sprinkle the ribs with pancetta and mushroom mixture, then pour sauce over to cover the entire dish.  Sprinkle with parsley and serve!


The Results?

We both thought it was delicious, but thought it could have used a little more salt.  Maybe either season the ribs better in the beginning or add a little salt to the liquid.  And it was difficult to use an entire bottle of wine, so don’t judge us but we bought a $3.99 bottle and hey, it turned out delicious!  Haha…







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