These Bone-in Beef Short Ribs Red Wine are simmered low and slow in a rich deep sauce. Chunks of succulent meat that pulls right off the bone, in a deep rich sauce. The perfect comfort food. They are so forgiving and easy to make, simmered low and slow in a delicious rich liquid. When it sits in that delightful braising juice the flavors just concentrate. It’s also better the next day, if that’s even imaginable!

How to Make Gordon Ramsay Bone-in Braised Short Ribs

The best ribs to use for this recipe are the short ones called flanken as they’re great on flavor. Serve the ribs with roasted or mashed potatoes. The dish takes about three hours to make.

For 3 Bone Beef Short Rib Flanken

Step 1. Place wine in a medium-sized (2 quart) heavy saucepan and boil until it reduces to one cup.

Step 2. Separately, cut towel-dried ribs crosswise in pieces 2 1/2 inches long. Season generously with pepper and salt.

Step 3. Heat a (5 quart) heavy, dry saucepan on high heat and brown ribs for 8 minutes in small batches. Remove from heat and transfer ribs to a bowl using tongs.

Step 4. Reduce heat and cook the shallots on medium heat, stirring all the time. When browned, transfer using a slotted spoon to another bowl.

Step 5. Pour the wine and mustard into the pot and add the ribs. Cover pot and allow to simmer for about 1 3/4 hours.

Step 6. Stir in the tomatoes and shallots gently, cover pot and allow to simmer for 40 minutes or until the meat is tender.

Step 7. Carefully lift the ribs, tomatoes, and shallots from pan and transfer on a serving platter. Skim off fat from the liquid, season to taste with mustard, salt, and pepper and pour on the ribs.

Bone-in Braised Short Ribs Red Wine Glace with Butternut Squash Puree, Roasted Campari Tomato

5 from 1 vote

Servings

servings

Prep time

minutes

Cooking time

hours

The best ribs to use for this recipe are the short ones as they’re great on flavor. Serve the ribs with roasted or mashed potatoes. The dish takes about three hours to make.

Ingredients

4 cups 4 dry red wine
3 lb 3 3 bone beef short ribs (also called flanken)
10 shallots (10 oz), trimmed, halved if large
3 tablespoons 3 coarse-grain Dijon mustard, or to taste
6 plum tomatoes, halved lengthwise Direction

Directions

Place wine in a medium sized (2 quart) heavy saucepan and boil until it reduces to one cup.
Separately, cut towel dried ribs crosswise in pieces 2 1/2 inches long. Season generously with pepper and salt.
Heat a (5 quart) heavy, dry saucepan on high heat and brown ribs for 8 minutes in small batches. Remove from heat and transfer ribs to a bowl using tongs.
Reduce heat and cook the shallots on medium heat, stirring all the time. When browned, transfer using a slotter spoon to another bowl.
Pour the wine and mustard into the pot and add the ribs. Cover pot and allow to simmer for about 1 3/4 hours.
Stir in the tomatoes and shallots gently, cover pot and allow to simmer for 40 minutes or until the meat is tender.
Carefully lift the ribs, tomatoes and shallots from pan and transfer on a serving platter. Skim off fat from the liquid, season to taste with mustard, salt and pepper and pour on the ribs.

Notes

Adapted from Gordon Ramsay Hell’s Kitchen

Try Gordon Ramsay Authentic Bolognese Sauce

Bone-in Braised Short Ribs with Red Wine Glace