Glen Makes Gordon Ramsay's Beef Short Ribs - and these are the best slow braised beef short ribs ever. Slow cooking beef short ribs ensures that they are fall off the bone tender and full of flavour.
Ingredients:
Sea salt and freshly ground black pepper, to taste
1Kg (2 pounds) meaty beef short ribs
Olive oil, for frying
15 - 30 mL (1 - 2 Tbsp) tomato paste / purée
1 large head of garlic, cut in half horizontally
500 mL (2 cups) red wine
500 mL (2 cups) beef stock (or chicken)
150g pancetta lardons
250g small button mushrooms, trimmed and halved


Method:
Preheat oven to 170ºC (325ºF).
Cut the beef ribs into 1 bone portions and season with salt and pepper.
In a heavy oven proof pan heat olive oil over med high heat.
Brown the ribs on all sides.
Add the tomato paste and cook it down for 1-2 minutes.
Add the garlic, cut side down, and then add the wine.
Bring to a boil, and cook the wine down until reduced by half.
Add the stock until the ribs are nearly covered.
Put a lid on or cover with foil and place in the oven for 3-4 hours.
Check once or twice and add liquid if needed.
Minutes before the short ribs are done, fry off the pancetta.
Add the mushrooms to the pancetta pan and fry until the just start to release their moisture.
Pull the ribs from the oven and pour the sauce / drippings through a sieve and press all the flavour from the garlic.
Serve the ribs with the pancetta mushrooms on top and drizzle with the sauce.
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