Bone-in Braised Short Ribs with Red Wine Glace


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

6

servings
Prep time

45

minutes
Cooking time

3

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 dry red wine

  • 3 lb 3 bone beef short ribs (also called flanken)

  • 10 shallots (10 oz), trimmed, halved if large

  • 3 tablespoons 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


Gordon Ramsay Beef Recipes


    John Siracusa

    Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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