Mmmm delicious and decadent Braised Beef Short Ribs inspired by Gordon Ramsay’s recipe. I LOVE ordering short ribs in a restaurant – they are always mouth watering and rich. This feels like a super fancy dinner for me but it’s very easy, I promise you.
I’m in money saving mode with my husband as we try to pay off student loans as quickly as possible. So my grocery shopping and weekly menus have taken a hit, but I’m making do. In an effort to keep costs low, I went to the store intending to buy only 4 short ribs but then I though “ohh… I’m sure I’ll want seconds and leftovers so maybe I’d better double it…” and here I am with 3lbs of short ribs (oops!). No regrets though – in fact, best decision! These are so good! So good in fact I might not have any leftovers…
Now, I’m not a super picky person when it comes to wine. I have my favorites, but I do love most whites, and I’m trying to broaden my horizon by trying more reds. Personally I advise to use whatever red you have on hand when cooking this dish – save the good reds for drinking!
- 3lbs beef short ribs
- 2-3 heads of garlic, halved to expose all cloves
- 2-3 tablespoons tomato paste
- 1 bottle red wine
- 1 cup beef stock
- 4 large carrots, chopped
- 1 large onion, chopped
- 8oz crimini mushrooms, quartered
- Olive oil
- Salt and pepper
Preheat oven to 350 degrees.
Season short ribs with salt and pepper while heating olive oil in deep pan. Begin to sear short ribs, bone side up. Cook on all sides except bone side. Half way through browning the short ribs, place garlic heads cut side down in pan and add tomato paste to cook out raw flavor. Once short ribs are completely seared, add red wine to deglaze, scraping up brown bits, then simmer until reduced by half. Add 1 cup beef stock and bring back to a boil.
While short ribs are simmering, microwave carrots and onion with 1/2 cup water for 1-2 minutes until they begin to soften. Drain and place in 9×13 baking dish. Add short ribs and garlic nestled between vegetables. Pour braising liquid over top. Cover with tinfoil and cook in oven for 2.5 hours at 350 degrees.
When there is 15 minutes left on the short ribs begin cooking the mushrooms. Sauté in olive oil seasoned with thyme until tender.
Remove the short ribs and vegetables. Mash the garlic through a sieve to discard the skins, but preserve the delicious roasted garlic. Filter the sauce through the sieve. You can blend the vegetables if you desire and add to liquid to make a thicker gravy.
Serve short ribs and vegetables over mashed potatoes, mashed cauliflower, or polenta. Top with sautéed mushrooms and a ladle of braising liquid.
Enjoy! Don’t forget to tag #whatsinbreesbelly to show me what you’ve created! 😀