Slow Cooking Beef Short Ribs
Slow Cooking Beef Short Ribs is a intermediate French/British Fusion recipe that serves 4. 620 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 20 min | Cook: 55 min | Total: 1 hr 30 min
Cost: $22.97 total, $5.74 per serving
Ingredients
- 2 lb Beef Short Ribs (bone‑in, about 4 ribs, trimmed)
- 2 Tbsp Olive Oil (extra‑virgin for searing)
- 4 cloves Garlic (peeled and minced)
- 1 tsp Tomato Puree (heaped, about 1 tablespoon)
- 1 cup Red Wine (dry, cooking wine; no need for expensive bottle)
- 2 cup Chicken Stock (low‑sodium, homemade or store‑bought)
- 1 Bay Leaf
- a pinch Saffron Strands (optional, for subtle aroma)
- 4 oz Thick‑Cut Bacon (cut into thick lardons)
- 8 oz Chestnut Mushrooms (cleaned and sliced in half)
- 2 Tbsp Flat‑Leaf Parsley (chopped, for garnish)
- to taste Salt
- to taste Black Pepper
Instructions
Preheat Oven
Set the oven to 170°C (340°F) and let it preheat while you prepare the ribs.
Time: PT10M
Temperature: 170°C
Season and Sear Ribs
Pat the short ribs dry, season generously with salt and pepper. Heat olive oil in the roasting tray over medium‑high heat and sear the ribs on all sides until deeply browned, about 8 minutes total.
Time: PT8M
Add Garlic
Add the minced garlic around the ribs and sauté for 1 minute until fragrant.
Time: PT1M
Incorporate Tomato Puree
Stir in a heaped teaspoon of tomato puree, cooking for another minute to eliminate raw acidity.
Time: PT1M
Deglaze with Red Wine
Pour in the red wine, bring to a boil, and reduce by half (about 5 minutes) until the liquid is syrupy and the alcohol has evaporated.
Time: PT5M
Add Stock and Aromatics
Add chicken stock, bay leaf, and saffron strands if using. Stir to combine and bring to a gentle boil; the liquid should come about 1 inch below the ribs.
Time: PT3M
Braise in Oven
Cover the tray tightly with foil or a lid and place it in the preheated oven. Braise for 30 minutes until the meat is tender and begins to fall off the bone.
Time: PT30M
Temperature: 170°C
Prepare Garnish – Bacon Lardons
While the ribs braise, cut the thick‑cut bacon into bite‑size lardons. Fry in a separate skillet over medium heat until crisp and the fat has rendered. Transfer to a paper‑towel‑lined plate.
Time: PT5M
Prepare Garnish – Mushrooms
In the same skillet with the rendered bacon fat, add the sliced chestnut mushrooms. Sauté until golden and any moisture has evaporated, about 5 minutes. Set aside with the lardons.
Time: PT5M
Make Garlic‑Infused Glaze
Remove the ribs from the oven and transfer them to a serving platter. Press the roasted garlic through a fine mesh sieve into the pan juices, whisking to create a smooth puree. Simmer the sauce for 5 minutes, skimming excess fat, until it thickens enough to coat the back of a spoon.
Time: PT5M
Finish and Serve
Brush the glaze over each rib, then top generously with the crispy bacon lardons and sautéed mushrooms. Sprinkle chopped flat‑leaf parsley for freshness and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 35g
- Carbohydrates
- 10g
- Fat
- 45g
- Fiber
- 2g
Dietary info: Gluten-Free, Contains Pork, Contains Alcohol (cooked off)
Allergens: Pork
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef Chuck Short Ribs
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Garlic: Garlic paste
- Instead of Tomato Puree: Crushed tomatoes, Tomato paste (diluted)
- Instead of Red Wine: Beef broth with a splash of balsamic vinegar
- Instead of Chicken Stock: Beef stock, Vegetable stock
- Instead of Saffron Strands: Turmeric (for color only)
- Instead of Thick‑Cut Bacon: Pancetta, Smoked pork belly
- Instead of Chestnut Mushrooms: Cremini mushrooms, Portobello mushrooms
- Instead of Flat‑Leaf Parsley: Fresh cilantro
Equipment Needed
- Roasting Tray or Dutch Oven
- Heavy Skillet
- Fine Mesh Sieve
- Tongs
- Chef’s Knife
- Cutting Board
- Wooden Spoon
- Ladle (optional)
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Searing the short ribs to develop deep color
- Reducing the red wine by half to concentrate flavor
- Braising covered to keep moisture and create tender meat
- Pressing roasted garlic through a sieve for a smooth glaze
Chef Tips from the Video
- Ask your butcher for a well‑marbled short rib cut; the fat renders beautifully during braising.
- Use a dry, fruity red wine (e.g., Cabernet Sauvignon) for the best depth.
- Reserve a spoonful of the braising liquid before adding stock; it adds extra richness to the final glaze.
Troubleshooting
Ribs are tough and not tender.
Extend braising time by 10‑15 minutes and check that the liquid remains at least ½ inch below the meat.
Sauce is too thin after reduction.
Simmer the sauce uncovered for a few more minutes or whisk in a teaspoon of cornstarch slurry.
Garlic tastes raw.
Make sure the garlic is cooked for at least a minute before adding wine, and press it through a sieve to fully integrate.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze sealed portions for up to 2 months; reheat gently on low heat.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The ribs can be seared and braised a day ahead; reheat gently and add fresh glaze before serving.
- Glaze can be prepared in advance and stored in the fridge; warm before using.
Frequently Asked Questions
What is the cultural significance and history of braised beef short ribs in French cuisine?
Braised short ribs, known as "basse côte" in French cooking, have long been a staple of rustic, slow‑cooked dishes that turn tough cuts into melt‑in‑the‑mouth fare. The technique dates back to peasant kitchens where inexpensive cuts were simmered in wine and stock to extract flavor and tenderness.
What regional variations of braised short ribs exist in French and British cooking?
In France, short ribs are often braised with red wine, carrots, onions, and bouquet garni, while British versions may incorporate stout or ale and serve the meat with mashed potatoes. Gordon Ramsay’s version adds bacon lardons and chestnut mushrooms for extra texture and smoky depth.
How is braised beef short ribs traditionally served in French cuisine?
Traditionally, the ribs are plated on a warm platter, spooned with the reduced braising sauce, and accompanied by buttery mashed potatoes or crusty bread to soak up the juices. A garnish of fresh herbs, such as parsley or thyme, adds a bright finish.
What occasions or celebrations feature braised short ribs in French or British cuisine?
Braised short ribs are popular for weekend family meals, holiday feasts like Christmas or New Year’s, and special gatherings where a hearty, comforting main course is desired. The dish’s richness makes it a centerpiece for celebratory dinners.
What authentic ingredients are essential for traditional French braised short ribs versus acceptable substitutes?
Authentic ingredients include bone‑in short ribs, dry red wine, beef or chicken stock, aromatics like garlic and bay leaf, and often a mirepoix of carrots, onions, and celery. Substitutes can be a dry white wine, vegetable stock, or pancetta instead of bacon, but the core technique remains the same.
What other French dishes pair well with braised beef short ribs?
Classic pairings include creamy mashed potatoes, gratin dauphinois, butter‑glazed green beans, or a simple mixed green salad with vinaigrette. A glass of the same red wine used for braising complements the meal beautifully.
What are the most common mistakes to avoid when making braised beef short ribs?
Common errors include skipping the initial sear, which leads to a pale, flavor‑less meat; reducing the wine too quickly, causing bitterness; and under‑covering the pan, which lets steam escape and results in dry ribs. Follow the critical steps for best results.
Why does this recipe reduce the red wine by half before adding stock?
Reducing the wine concentrates its acidity and fruit flavors while evaporating the alcohol, creating a richer, darker base for the braising liquid. Adding stock afterward balances the intensity and prevents the sauce from becoming overly sharp.
Can I make braised beef short ribs ahead of time and how should I store them?
Yes, the ribs can be fully cooked, cooled, and stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in a low oven, adding a splash of stock if needed, and finish with a fresh glaze before serving.
What texture and appearance should I look for when the short ribs are done?
The meat should be fork‑tender, pulling away from the bone with a melt‑in‑the‑mouth texture. The surface should have a deep mahogany color from the sear, and the sauce should be glossy and coat the ribs lightly.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay focuses on high‑energy, restaurant‑quality cooking tutorials, featuring classic techniques, bold flavors, and practical tips for home cooks seeking professional‑grade results.
How does the YouTube channel Gordon Ramsay's approach to French cooking differ from other cooking channels?
Gordon Ramsay emphasizes precise technique, strong seasoning, and a no‑nonsense attitude, often showcasing the importance of searing and deglazing, whereas many other channels may rely on shortcuts or pre‑made sauces. His style blends rigorous culinary school training with accessible home‑cook instructions.
Last updated: August 30, 2026
