Red Wine Braised Beef Ribs

I may have a food blog, but I am definitely not the best cook in my house. If you haven’t already noticed, I am more of a baker. I love to bake! Cooking? Not so much. Part of the reason why I find cooking a little frustrating is because I am one who likes to follow a recipe. Precise measurements and ingredient lists are something I can get behind. I have learned that the best chefs are the ones that can take any ingredients you have in your house and come up with an amazing dish. They love to improvise because they understand the elements of cooking and flavour profiles. I am not so smart in this department. My fiancé, on the other hand, is a genius! He is truly at home when he is food experimenting in the kitchen.

One evening a few months ago, this delectable rib dish greeting me when I came home from a long business trip. The house smelled absolutely amazing when I walked in. A rich, savoury warmth that lingered for a day after we dined on this meal. The meat was beyond tender. It literally slid off the bone. I was in shock – this recipe is so easy! Surely this had to be a joke? Lucky me (and you), it’s not!  I guarantee you will love this recipe. Even though I am not a huge meat eater, I still can’t stop thinking about these ribs.

You will need:

2 tbsp olive oil
4 thick-cut beef ribs (we used side ribs but you can use short ribs also)
1 large head of garlic, peeled and separated into individual cloves
1 heaping tbsp tomato paste
1 bottle your favourite red wine (750 ml)
1 litre beef stock
4 slices smoked bacon
250 grams small white mushrooms, sliced
Kosher salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish

 Cut meat into rib sections.

Season both sides with salt and pepper.

Give them a little pat to ensure salt and pepper are sticking nicely to the meat.

Heat a deep dutch oven or roasting tray on medium heat and add olive oil.

Place ribs in oil and fry for 10–15 minutes to brown really well on all sides.

We couldn’t fit and fry all 4 ribs at once in the pot, so we did two at a time.

Remove ribs and place on plate.

Add the tomato purée and heat for a minute or two to cook it out.

Place all your browned ribs back in the pot.

Pour your entire bottle of delicious wine over the ribs.

Next add your garlic. Push with a spoon in between the ribs and down to the bottom of the pot.

Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half.

Add your beef stock to nearly cover the ribs.

You may need less stock if your roasting tray isn’t very large.

Bring to the boil again.

Cover the pot or roasting tray with lid or foil and cook in the 325 degree fahrenheit oven for 3–4 hours.

 About 10 minutes before the ribs are ready to come out, fry your bacon in a skillet until crisp and golden.

Drain bacon to remove excess fat but leave some grease in the pan.

Add the mushrooms to the bacon grease and cook for 4–5 minutes until tender.

Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a plate.

Top the short ribs topped with the bacon and mushrooms.

Pour remaining sauce from the beef rib pot over top.

Garnish with chopped flat leaf parsley.

Your house is going to smell absolutely amazing!!

The meat literally falls off the bone – it’s that tender and juicy.

Your tummy will thank you for this delicious melt-in-your-mouth dinner.

Enjoy!

Red Wine Braised Beef Ribs

2015-10-30 14:43:41

Serves 4

Fall off the bone, melt in your mouth ribs!

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Prep Time

10 min

Cook Time

3 hr

Total Time

3 hr 10 min

Prep Time

10 min

Cook Time

3 hr

Total Time

3 hr 10 min

Ingredients

1. 2 tbsp olive oil
2. 4 thick-cut beef ribs (we used side ribs but you can use short ribs also)
3. 1 large head of garlic, peeled and separated into individual cloves
4. 1 heaping tbsp tomato paste
5. 1 bottle your favourite red wine (750 ml)
6. 1 litre beef stock
7. 4 slices smoked bacon
8. 250 grams small white mushrooms, sliced
9. Kosher salt and freshly ground black pepper
10. Chopped flat leaf parsley, to garnish

Instructions

1. Cut meat into rib sections.
2. Season both sides with salt and pepper.
3. Heat a deep dutch oven or roasting tray on medium heat and add olive oil.
4. Place ribs in oil and fry for 10–15 minutes to brown really well on all sides. Remove ribs and place on plate.
5. Add the tomato purée to the dutch oven and heat for a minute or two to cook it out.
6. Place all your browned ribs back in the pot.
7. Pour your entire bottle of delicious wine over the ribs.
8. Next add your garlic. Push with a spoon in between the ribs and down to the bottom of the pot.
9. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half.
10. Add your beef stock to nearly cover the ribs. You may need less stock if your roasting tray isn’t very large.
11. Bring to the boil again.
12. Cover the pot or roasting tray with lid or foil and cook in the 325 degree fahrenheit oven for 3–4 hours.
13. About 10 minutes before the ribs are ready to come out, fry your bacon in a skillet until crisp and golden.
14. Drain bacon to remove excess fat but leave some grease in the pan.
15. Add the mushrooms to the bacon grease and cook for 4–5 minutes until tender. Drain off any excess fat.
16. When the short ribs are ready, remove from the oven and transfer to a plate.
17. Top the short ribs topped with the bacon and mushrooms.
18. Pour remaining sauce from the beef rib pot over top.
19. Garnish with chopped flat leaf parsley.
20. Enjoy!

By Claudia's Cookbook

Adapted from Gordon Ramsay’s Ultimate Cookery Course

Adapted from Gordon Ramsay’s Ultimate Cookery Course

Claudia's Cookbook http://www.claudiascookbook.com/

Recipe adapted from: Gordon Ramsay’s Ultimate Cookery Course