I made this dish today.... The Ribs were $11.79 - for (4) lbvvs... But I was only cooking for me and my mom so it was enough. I saw a cheap bottle of red wine at meijer for $6.99 and used that since you told us not to make get an expensive bottle. There are no words to describe how good this dish was.... I slow cooked it for 2 1/2 hrs and the meat literally fell off the bone. You are the man Chef Gordon! My mother is an amazing cook and she was awestruck at how good this was. Thank you for these videos. You are my favorite Chef!
i couldn't under stand when he gave the temp was it 170-180 for 12 hrs and you said you went 2 1/2 hours and the meat was falling off the bone did you do it in the oven as he did or could you finish it off in a crock-pot for 2 1/2 hrs and just transfer the mixture to the crock then put the meat on top im trying to learn how to cook so be patient with me
When Gordon says 170-180 degrees, he’s talking Celsius. So it’s actually 338-356 degrees Fahrenheit. I wish he’d make that clear in his videos but I’m guessing at the time he was doing these for people in the UK
@@lawrenceschaap1032 Hey there! My stove didn't go under 200 degrees. I took what he said literally but figured he had a chefs oven lol.... So I slow cooked it on 210 degrees for 2 and a half hours and yes it literally did fall off the bone. I think if you cook it in the 300's the meat would cook too fast and burn. Don't put it in a crockpot as you need the foil to stay on. I never checked it one time. Left it in there and when I uncovered it, it was tender. Good luck! Happy cooking!
Made these last night. I altered it by adding a finely diced onion, which melted into the braising liquid and a few sprigs of thyme. Came out fantastic. Will be making it again in a few days.
@KY Chan I didn't see you thanking God for your knowledge. You see what I did there. People like are the reason why people hate religion nowadays. What you're trying to preach is totally unnecesary. "Do you thank God for the food you eat" Really dude? Do we have to go around telling people how grateful we are to God, or has the meaning of humbleness become irrelevant today.
The first time I did these, I turned it to 170 F, forgetting he was referencing Celsius. So, that almost made me cry after 4 hours and at 11pm. After I got it right, this recipe crushes every time!
I've watched a lot of Gordon Ramsay videos, and, to me, these short ribs are the dish he seems happiest with and most proud of. Having made these many times, I can tell you they really are as good as they look, even though you'll never buy mushrooms that clean in your life.
For a Michelin 3 star chef, Gordon is pretty good at making his recipes non-intimidating to the audience. I can appreciate that. It's like an English version of Yen Can Cook.
Thank you Mr. Ramsay. Here in Greece, I found some of these spare ribs at the butchers. As you say "cheap cuts". Hubby was on at me about WTF is that?? So thankful I found your recipe because deep down, I really wasn't sure how to cook them. Worse yet, my daughter shows up with her (hope to be fiance) and they were going to stay for dinner. 🙄 The whole thing turned out fab, even when I sent my grumbling hubby to "go and bring home some bacon and mushrooms and parsley". I served it with mashed potatoes that all that beautiful sauce was poured over. " I heard my, hope to be son in law, say to my daughter that, "your mum's a good cook"! Please forgive me for not mentioning that I had memorised the steps from your video. Thank you again. 😊
Gordon says short ribs are cheap, but they typically cost as much as any steak on sale. Short ribs and chuck eyes both used to be cheap, but now they are popular items so there prices have gone up.
whichDude Try to get them from your local farmers. Fact is, a fair amount of the prices, even in grocery stores, comes from the transportation required to get it to you. If you’re able to meet up with a local farmer to pick it up, you don’t need to pay for a whole bunch of packaging and shipping. One of my local producers has an online store, but since we live really close (like
My butcher actually had 2 price ranges of short ribs available. One for making braised dishes like this at 1/4 the price of the higher quality ones meant for the grill. I used the cheaper one and it turned out great! =D
Smallchild Youd rather feel bad about yourself than the camera man coz they probably get shares unlike us whos just watching with these hungry eyes lol
I tried this last night on 1.7 lbs of boneless short ribs, and it was the best dish I've ever had in my life. I couldn't believe how easy it was to cook!!! I ate the whole thing, also with asparagus cooked in the drippings and sauce. I'm making it again tonight.
@@yolandagonzalez2181 Hey I've tried regular cooking wine and a few brands of merlot. I actually prefer the Kroger (King Soopers) brand 'Red Cooking Wine'. It's 12.7 FL OZ, 12% alcohol and 1.5% salt by volume. I make this recipe weekly with bone-in short ribs now, and it's the best. I really prefer regular cooking wine for some reason, maybe it's the salt content. I use a Dutch oven instead of a pan as demonstrated here, much easier to sear the meat. Cook it on 325 F for 3 hours. It's my favorite dish since I tried it the first time a few months ago. You can never mess up this recipe.
@@indeed4xd Wine is basically an acid ingredient (which helps tenderize the outside of the meat) and it has a lot of flavor. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too. When you cook this recipe just be sure to let the alcohol evaporate off. You should cook with the lid open until it (ribs, tomato paste, and wine mixture at this point) thickens before adding the beef stock, covering with a lid and brining to a boil. Look up what wine does to meat for more. As an alternative, use an acid, but I don't know one with a similar grape flavor that is salty, low sugar, and low/no alcohol while still acidic enough to do the job. Just use real alcohol and cook it off. The taste is superior.
Chef Jean Pierre has re-ignited my interest in cooking, an interest that I had lost completely. He explains and demonstrates everything so well - I now check with him (his videos of course), before I do things. It’s informative and he makes it so much FUN !! Thank you Chef !!! I’m beginning to love cooking again.
Made these last night . . . and they were incredible! FYI I used a temp of 250 degrees Farenheit and cooked for 3-1/2 hours on bottom rack in oven. Turned and basted every hour. Hope this helps my fellow foodies!
🎯 Key Takeaways for quick navigation: 00:00 Beef short ribs with bones for flavor, slow cooking melts meat. 00:24 Sear ribs for rich color and flavor, add garlic and tomato puree. 01:17 Use red wine to intensify flavor, reduce it by half to concentrate. 01:47 Submerge ribs in chicken stock, slow cook covered in oven. 02:29 Garnish with crispy bacon lardons and chestnut mushrooms. 03:28 Roasted garlic puree enriches sauce, glaze ribs with it. 04:06 Finish with parsley for freshness and flavor contrast. Made with HARPA AI
I did the tomato puree thing too for many years. Then, one day, I didn't have any. But I did have three roma tomatoes... I diced 'em and threw 'em right in with the searing meat. By the time the meat was browned, the tomatoes were paste--but the flavor...it was transcendental. #transcendthechef
Going to try this for my family when I regain my mobility, had a major stroke 29th May 2018, left side still useless, can’t stand let alone walk or cook, desperate to cook for my grandsons again.
I'm the cook in the family and I've made some great things from what I've been told . My wife looked at me and said this is the best meal you've ever made. Soooo I was in shock. Friendly reminder !!! Don't forget to do the bread part at the end lol.
Ramsey, I just made this... I'm still in awe of how delicious it was. My 16 year old called it exquisite! I will be making this again and again!! Thank you!!!
+Surys Acevedo What type of wine did you use? I am not a complete idiot when it comes to cooking but I've never done much with wine. Partially cause I'm 21 and it was hard to get wine before.
The way Gordon Ramsay talks reminds me of an episode from The Office where Kevin was abbreviating words to shortened his sentences. Gordon: “Pan...hot, oil...in, meat..seasoned, lift...placed, mmm...bea-u-ti-ful!”
I make this at least once a month and have been for the past 4 years or so since I first found this video. I've made it exactly like this, but I've also changed it up and make variations of it as well - all delicious. My favourite so far is nice Mexican style chipotle version that's just amazing and works incredibly well used as taco meat or with a side of Mexican rice. Actually have that in the oven as I type this. The real difference is instead of tomato purée, I'll use a can of chipotle peppers in adobo sauce, and throw in a pinch of cumin and oregano as I'm cooking off the adobo sauce. I serve it topped with corriander leaf and a squirt of lime juice. Absolutely incredible. Seriously, this is probably my most used (and varied upon) TH-cam recipe to date.
I had braised short ribs for the first time this year. My friend used this recipe combined with Wolfgang Puck's which is very similar. It blew my mind. I will be mastering this dish.
I just started practicing making braised short ribs this past year, also using Chef Puck’s recipe. The biggest difference lies in the prep-Wolfgang Puck marinates his meat and veggies in red wine beforehand, and also dusts the meat with flour after seasoning so that it browns better. So far I’ve stuck to that process but Gordon clearly had some great success without needing to marinate the day before, or use flour. I’m dying to know how the meat tastes when garnished with those bacon chunks & mushrooms 🤤
OK I just made this for a dinner party, and it was a MASSIVE win!! Absolutely gorgeous! Highly recommend after straining off the juices and pressing the garlic into the sauce, stir in a knob of butter, makes it velvety and smooooth SHOT GORDO
@@denistorres7547 www.gordonramsay.com/gr/recipes/slow-cooked-beef-short-ribs/ Here's the recipe. If you're near a Trader Joe's, 2-Buck Chuck will do for the red wine.
I first saw this all those years ago when it was published and it has been one of my favorite recipies to date. Paired perfect with his classic mashed potatoes. Soul food.
I just made this for dinner, it was so good my husband loved it. Thank you so much Chef Gordon Ramsy for sharing all of your techniques and delicious recipes to us. More blessings..
I'm conflicted about being a vegetarian. On the one hand, I completely understand not eating meat. I love animals, and seeing how many are killed and butchered is just heartbreaking. On the other hand, we're animals, and animals eating other animals is nothing new. I guess the biggest problem is just the giant production lines of animal slaughter.
I was a vegetarian for 4 months and it was great.... but I missed chicken cutlets so I started eating meat again.... lol. But believe me being a vegetarian isn't that bad.
@ML Practitioner well, idk any country aside from the america that didnt use celsius. Since he came from uk, using celsius is more common to him n maybe he forgot to remind us
I made these for dinner, last night, and they were delicious! The meat does fall off of the bone and they are so full of flavor. Adding the smashed garlic to the gravy gives the gravy an awesome flavor. The mushrooms with the pancetta an excellent addition. I did have a slight problem with the temperature, but then figured it out to be approx. 325 degrees. Thank you for an awesome recipe!
Hi Jessa, I used two nice packs of beef ribs, like 8 pieces. I salt and peppered them and then seared them in a little olive oil. I cut a whole head of garlic in half and added to the pan with 2 cups of red wine and 1 small can of beef broth and I used 1 tbsp of tomato paste...I covered and put in 325 oven for 3 hours. I sauteed ready cut pancetta about 1 cup and 1 pkg of baby portabella mushrooms. When the ribs were done, I placed them on a plate and I strained the juice and added the smashed garlic and topped the ribs with the mushrooms and pancetta. Hope this helps you, they really are very flavorful.
Everytime I watch this video my mouth starts to water I'm going to have to try and make this that looks so so good The sauce looks so amazing nice and dark the short ribs look incredible
I didnt have short ribs, but had on hand what here is labled as "bone in country style beef ribs" ...had every other ingredient in stock..made this and omg so awesome!!! Thank you Gordon for sharing❤
I made those for Christmas, I had never tried them before, but they tasted right. My family was very impressed 🤣 so thank you sir for this video that I watched like 10 times to really get it right.
Im looking to tackle it this week. I hope it's as "accessible" as you say. The ingredients aren't hard to attain, if that's what you mean. Im looking forward to it!
Thank You, Mr Ramsey. I've thoroughly enjoyed watching and recooking that. P.S. The older I get, the more I watch your recipes, rather than Mr. Oliver's ))) But I grew up watching him, rewardingly impressed girlfriends by cooking his style, so my loyalty is on both sides ))👍
McLovin143627 CaSUCKS fans are c^&k suckers with Sedin sisters as their stupid little sissy models Enjoy the bottom of the league Mother Canuckers and then picking 4th LOL
Michael Choi you should watch binging with babish he is amazing and he recreates meals from shows and movies and improves them and also does easy ways to cook things would 100% recommend
![CAMPปลิ้น | รวม Highlight 2024! PART [1/2]](http://i.ytimg.com/vi/6hnvNnvYloU/mqdefault.jpg)
You can still see that twinkle in his eyes. 25 years later and he still has amazing passion. Gordon is my hero.
Who doesn't? :P
He's definitely inspiring and passionate
Christopher Sheffield
K
Christopher Sheffield i know, you notice how he jumps around like a little boy sometimes? it's like he can't help it, true passion.
"Do them individually; they deserve that respect " ..Gotta love Gordon
HunnyBADger G tecaserps
Remenoos caseros
HunnyBADger G yess best part
😭😭😭😩
if you over crowd you pan they will steam not sear
I made this dish today.... The Ribs were $11.79 - for (4) lbvvs... But I was only cooking for me and my mom so it was enough. I saw a cheap bottle of red wine at meijer for $6.99 and used that since you told us not to make get an expensive bottle. There are no words to describe how good this dish was.... I slow cooked it for 2 1/2 hrs and the meat literally fell off the bone. You are the man Chef Gordon! My mother is an amazing cook and she was awestruck at how good this was. Thank you for these videos. You are my favorite Chef!
❤️❤️❤️
i couldn't under stand when he gave the temp was it 170-180 for 12 hrs and you said you went 2 1/2 hours and the meat was falling off the bone did you do it in the oven as he did or could you finish it off in a crock-pot for 2 1/2 hrs and just transfer the mixture to the crock then put the meat on top im trying to learn how to cook so be patient with me
When Gordon says 170-180 degrees, he’s talking Celsius. So it’s actually 338-356 degrees Fahrenheit. I wish he’d make that clear in his videos but I’m guessing at the time he was doing these for people in the UK
And yes Gordon said 2 1/2 hours
@@lawrenceschaap1032 Hey there! My stove didn't go under 200 degrees. I took what he said literally but figured he had a chefs oven lol.... So I slow cooked it on 210 degrees for 2 and a half hours and yes it literally did fall off the bone. I think if you cook it in the 300's the meat would cook too fast and burn. Don't put it in a crockpot as you need the foil to stay on. I never checked it one time. Left it in there and when I uncovered it, it was tender. Good luck! Happy cooking!
Made these last night. I altered it by adding a finely diced onion, which melted into the braising liquid and a few sprigs of thyme. Came out fantastic. Will be making it again in a few days.
“Do them individually , they deserve that respect “
(Michael scott ) Thats what she said
Haha yeah
I prefer women who are more........ group focused.
@@lordgarion514 😂
find out what it means to gordon
That is really HARD. Do you think you can keep this up all day ? Well you left me satisfied and smiling
I could actually watch Gordon forever. I'd be happy consuming his food with just my eyes for eternity.
Rekken and Yu heaven would be watching Gordon make all this stuff and then having it served to you
Fancy meeting you here, TrapGodLegxnd360UwU27.
Granted. You only have one camera angle, and its always pointed at gordons head
@KY Chan What the..... all of a sudden
@KY Chan I didn't see you thanking God for your knowledge. You see what I did there.
People like are the reason why people hate religion nowadays. What you're trying to preach is totally unnecesary. "Do you thank God for the food you eat" Really dude? Do we have to go around telling people how grateful we are to God, or has the meaning of humbleness become irrelevant today.
Thank God he said not to use an expensive bottle of wine.... i almost poured this 1947 chateau cheval into the pan
Lmfao $4000 whine at least
Beats a 1968 Chateauneuf du Pappe!
Lmao Nooo!!😂😂😂
@@vermoshrank7181 that's hilarious because there actually is a winery with that name.
Kind of like the bottle from Ratatouille.
The first time I did these, I turned it to 170 F, forgetting he was referencing Celsius. So, that almost made me cry after 4 hours and at 11pm. After I got it right, this recipe crushes every time!
I did the same thing. Ruined a good dinner and wasted a lot of money!
I was just looking for a comment that mentions which measurement unit did he use for the temperature, thank you!
Thank you thank you thank you
I'm glad I just read this comment!!!
I did the same thing! Family of 9, and had to make something last minute and have the ribs following day!
Lol Anyone else watching these because they're hungry but have no food nearby?
+Jacob Allen I feel your agony my friend...I feel you
+Jacob Allen I only have store-brand Wheat Thins and Cheerios on hand. This made my hunger even more unbearable.
+alphabladelm2011
XD I feel ya
+Jacob Allen Yeah, It's a Culinary Porn at it's finest :D
+Jacob Allen Yeah i know the feeling then go to the kitchen what do I have beans...
“Never be afraid to go to your butcher and ask for cheap cuts...”
*pulls out slab of pancetta*
LMAO
I thought that same thing!!!! Lol
That’s considered an expensive cut? Where tf are you from
@@LOLLYPOPPE Pancetta can easily go from 17 to 20dollars a pound,compmared to chicken, (1.50/lb) pork(3.20/lb and beef (7.25/lb)
im from Seattle.
@@LOLLYPOPPE it is very expensive, way more than the short ribs.
I made this dish last night. The oven temp 335 farenheit (168 Celsius), 2.5 hours. It turned out perfect.
You know what, when he said 170- 180 I assumed it was farenheit cause you know US. Thank you for clearing that right up lol
Thank you for posting this, wanted to confirm the units on that too since 178-180C is equal to 350F
@@pcprophet7019 I thought the same thing. I was waiting for him to show me they were fork tender 'cause I didn't believe it. Now it makes sense.
What brand wine did you use and tomatoe?
I did it at 335F and it was over cooked for that time...
I've watched a lot of Gordon Ramsay videos, and, to me, these short ribs are the dish he seems happiest with and most proud of. Having made these many times, I can tell you they really are as good as they look, even though you'll never buy mushrooms that clean in your life.
You clean them
You know you can clean then yourself?
I've made this recipe a number of times and it is absolutely stellar
Do I have to use wine if I'm trying to stay away from alcohol?
There’s no alcohol in cooked wine
Here I am, 4 A.M. dipping potato chips into BBQ sauce... :\
Who does that?
Lol exactly same time
dip it in olive oil
Lol the same 😂😂😂
stopdropandroll put some fuckin olive oil on it!!!!
Hulk? Smash
Wakanda? Forever
Hotel? Trivago
Seasoned? Beautifully
XDD
Lol true
lmao
Meme Account lame
It's not just any old shit! It's M&S shit!
When you realize why he's allowed to shit down on other people's cooking... this video
"Never be afraid to go to your butcher and ask for cheap cuts ..."
Me: *comes home with Spam*
😆
🤣🤣🤣🤣🤣🤣
Award winning comment
I like spam
🤣
I feel so bad for vegetarians. they miss so much joy in this life.
+osamaFXX They get their joy by nagging meat eaters not from food.
Well, no, lol.
+osamaFXX Your pity is misdirected, friend.
+osamaFXX They got tired of my meat. So they tried eating the veggies out.
+AnsticePalo I get my joy from punching them in the fucking face
This recipe got me laid
This is definitely a panty dropping meal.
My man!
Duuuude the replies on this comment are legendary
Four hour meal for 6 minutes in heaven.
...off
For a Michelin 3 star chef, Gordon is pretty good at making his recipes non-intimidating to the audience. I can appreciate that. It's like an English version of Yen Can Cook.
Ummm he has 12 Michelin stars
+Nour Zamel Across all of his restaurants, yes. His signature restaurant in London has 3.
+John Yang He has 14 michelin.
+Reaching Steiner But that's not how you count it though...
comsci2491 Admittedly, I'm no expert.
Thank you Mr. Ramsay. Here in Greece, I found some of these spare ribs at the butchers. As you say "cheap cuts". Hubby was on at me about WTF is that?? So thankful I found your recipe because deep down, I really wasn't sure how to cook them. Worse yet, my daughter shows up with her (hope to be fiance) and they were going to stay for dinner. 🙄
The whole thing turned out fab, even when I sent my grumbling hubby to "go and bring home some bacon and mushrooms and parsley".
I served it with mashed potatoes that all that beautiful sauce was poured over. " I heard my, hope to be son in law, say to my daughter that, "your mum's a good cook"!
Please forgive me for not mentioning that I had memorised the steps from your video.
Thank you again. 😊
I love that you love the compliment of being a good cook to your daughters boyfriend. That's a good momma. :)
Bravo and Hello from Cyprus 👋 add some fresh cream and 🍋 peel to the mashed potatoes for an even more impressive "finale" 😋
I cooked this exactly, a good substitute for the mushrooms, if you don't like them, is potatoes. Cop em up with the bacon and it tastes marvelous.
awesome, thanks
:) Glad someone took use of my comment.
+Meow Agario how long were you supposed to cook the ribs for?
he said 2 and a half hours
Sometimes I can't make out his accent.
Would it be innapropriate to lick the screen??
lorabenz If you did, I wouldn’t judge. I am literally torturing myself just watching this while I am hungry.
I already have!
😅😂 go for it😆
Too late. Already have
lorabenz no food or
When Gordon cooks his own food
Beautiful
Amazing
Wow
When Gordon looks at other peoples food
What the f*ck is this
Bland
Dry
ITS FUCKING RAW
This tastes like PISS!!
qazwax _"You fucking donkey!"_
LOL.
Silver Wolfstar My mom in a nutshell
I love how he started to laugh during the “they deserve that respect line” 😂
"don't be afraid to ask your butcher for cheap cuts"
lol that's like the ultimate first-world problem
😂😂
Funny thing is.. short ribs are not cheap cuts at all.
Sebastian Karlsson, in my country they are a very sheap cuts.
Not sure what country you are from but they are extremely cheap in the US
I'm living in Chile at the moment and they are more expensive than fillet by weight. I'd have to go check to see how much exactly though.
While those ribs were in the oven, Gordon shot an entire season of “Kitchen Nightmares.”
@MUFC who asked
Beef short ribs can't melt steel beams.
nice meme!
whywouldyoucare #dankmemes bro
Bruh!
Take a closer look at that meme!
i love, love this meme. can i save it?
me: tomato paste
gordon: tomato puŕee
me: tomato puŕee
Me: *TwO-Ma-ToW PuReE*
him: a heaped teaspoon
also him: puts in a serving spoon 1:05
Gordon says short ribs are cheap, but they typically cost as much as any steak on sale. Short ribs and chuck eyes both used to be cheap, but now they are popular items so there prices have gone up.
whichDude Try to get them from your local farmers. Fact is, a fair amount of the prices, even in grocery stores, comes from the transportation required to get it to you. If you’re able to meet up with a local farmer to pick it up, you don’t need to pay for a whole bunch of packaging and shipping. One of my local producers has an online store, but since we live really close (like
They are not cheap at all.
My butcher actually had 2 price ranges of short ribs available. One for making braised dishes like this at 1/4 the price of the higher quality ones meant for the grill. I used the cheaper one and it turned out great! =D
REMINDER: Gordon's temperatures are in Celsius this time! (I goofed up the first time) ... 350°F
I searched through the comments for this 😁 thank you
What are they in Fahrenheit?
Never mind. I just looked it up myself: about 350 degrees F.
@@Vyborne yup. I added that to the op
Too hot... 325* is better.
I feel bad for the camera man. He must get so hungry
Smallchild he probably shares
I’m pretty sure he feeds the crew whatever he’s just made after they’re done filming
logandh2 Im going to apply for one of the crew for Ramsay's cooking.
Ever think about real porn cameramen? No, u think about only food porn
Smallchild Youd rather feel bad about yourself than the camera man coz they probably get shares unlike us whos just watching with these hungry eyes lol
"Do them individually...........they deserve that much respect!"
They truly do
You can tell he loves what he's doing. Seriously you can see the twinkle in his eye
Special Kay I bet his Christmas dinners are amazing
Then he sees someone elses food
its FUCKING RAWWWW
That’s cocaine
i just want a nice house with a big kitchen so I can do this all day, it's my sole motivation for waking up in the morning
strive for it brotha
that's what I'm working towards! #kitchengoals
How's that working out for you 7 years hence? ❤
There used to be some meat called ' Cheap Cut". Ever since Chefs making this type of videos the price of the cheap cuts gone up astronomically.
so true. Also bones. The butcher used to give them to you for nothing, now they charge.
Man, you are right. I went and got some today and they were $10-12 for two short ribs....not a rack of em.....just two! Insane.
@@maddenhub4646 I just bought some for Christmas. $6.00 a pound. I spent $30.00. Not cheap but by his standards, probably.
Short ribs, flank steak, ox tails, brisket... all used to be poor man's cuts. Pricey now that the hoity-toity have learned how to cook them.
@@maddenhub4646 That's what I paid as well
I tried this last night on 1.7 lbs of boneless short ribs, and it was the best dish I've ever had in my life. I couldn't believe how easy it was to cook!!! I ate the whole thing, also with asparagus cooked in the drippings and sauce. I'm making it again tonight.
Which red wine did you use…. Sorry I want to make this soon
@@yolandagonzalez2181 Hey I've tried regular cooking wine and a few brands of merlot. I actually prefer the Kroger (King Soopers) brand 'Red Cooking Wine'. It's 12.7 FL OZ, 12% alcohol and 1.5% salt by volume. I make this recipe weekly with bone-in short ribs now, and it's the best. I really prefer regular cooking wine for some reason, maybe it's the salt content. I use a Dutch oven instead of a pan as demonstrated here, much easier to sear the meat. Cook it on 325 F for 3 hours. It's my favorite dish since I tried it the first time a few months ago. You can never mess up this recipe.
Any wine alternatives for someone that doesn't drink alcohol?
@@indeed4xd Wine is basically an acid ingredient (which helps tenderize the outside of the meat) and it has a lot of flavor. The wine-based marinade helps keep meat, poultry, or seafood moist while it cooks, too. When you cook this recipe just be sure to let the alcohol evaporate off. You should cook with the lid open until it (ribs, tomato paste, and wine mixture at this point) thickens before adding the beef stock, covering with a lid and brining to a boil. Look up what wine does to meat for more. As an alternative, use an acid, but I don't know one with a similar grape flavor that is salty, low sugar, and low/no alcohol while still acidic enough to do the job. Just use real alcohol and cook it off. The taste is superior.
@@TxHoneyBee asked for religious purposes that's why I can't use wine, this was helpful nonetheless, thanks a lot for the details
It's 2:30am and i'm watching this 😂😂😂😂
Almost 7pm here and I am hungry.
at any point in time, somewhere in the world, its dinner time. take that as an exuse and make something delicous
Kane Bernardino is this because u are play league of legends??? haha
Kane Bernardino 3:01pm over here :D
Jen Jennedy 3:09 right now... heh.
"They deserve that respect"
tells you everything about the man and his work. Awesome.
as an asian i feel like i need rice as a side with this. fuck me im a stereotype
It'd be faster to name countries that don't use rice as a side-dish for most meals, just saying.
you make me feel better. bless you
+Aa Aa yeah here in South America rice goes well with almost everything
same ere mate, always need a side dish with meat - potatos or rice will do haha
I'm Jamaican, rice would be the likely accompaniment to this dish....no stereo typing there😊😊😊😊
Chef Jean Pierre has re-ignited my interest in cooking, an interest that I had lost completely. He explains and demonstrates everything so well - I now check with him (his videos of course), before I do things. It’s informative and he makes it so much FUN !! Thank you Chef !!! I’m beginning to love cooking again.
Made these last night . . . and they were incredible! FYI I used a temp of 250 degrees Farenheit and cooked for 3-1/2 hours on bottom rack in oven. Turned and basted every hour. Hope this helps my fellow foodies!
I was just going to ask: When Chef says "bake at 180°" does he mean C or F?
AngelaHope he means C
@@angelahope9489 he is Brit, so he is using degrees.
what is the sauce you used to bake the beef?
@@angelahope9489 he means C
This looks fucking incredible.
Ive got such a Lardon watching this
Criminally underated comment
This guy wins the comments
LMAO
lol!!
FOR THE HORDE!!!!
🎯 Key Takeaways for quick navigation:
00:00 Beef short ribs with bones for flavor, slow cooking melts meat.
00:24 Sear ribs for rich color and flavor, add garlic and tomato puree.
01:17 Use red wine to intensify flavor, reduce it by half to concentrate.
01:47 Submerge ribs in chicken stock, slow cook covered in oven.
02:29 Garnish with crispy bacon lardons and chestnut mushrooms.
03:28 Roasted garlic puree enriches sauce, glaze ribs with it.
04:06 Finish with parsley for freshness and flavor contrast.
Made with HARPA AI
If you're so smart, it goes in the oven at 170 to 185 degrees Celsius or Fahrenheit???
I did the tomato puree thing too for many years. Then, one day, I didn't have any. But I did have three roma tomatoes...
I diced 'em and threw 'em right in with the searing meat. By the time the meat was browned, the tomatoes were paste--but the flavor...it was transcendental.
#transcendthechef
@Partha Sarathi Sarma Wierd flex but ok
you know puree is just tomatoes blended without the skin. boil them, remove skin, blend, put in pan on stove until it turns to a paste
when he took the foil off.... OMG 3:11
KontryBoy706 I know. I swear I could smell them through the computer screen. Gimme some mashed potatoes and a fork and let's DO this thing ;-)
+BettinaBalser I totally did this today with mashed patatoes a wonderful combo absolutely great
CaseyCasaba27
I'll be right over ;-)
+BettinaBalser only to find out it's all gone
Going to try this for my family when I regain my mobility, had a major stroke 29th May 2018, left side still useless, can’t stand let alone walk or cook, desperate to cook for my grandsons again.
God bless you
JanTheNan one day at a time, Buddy. I’m a firm believer that you can speak things into existence so keep being positive. Cheers
Hope you recover!
God bless you🙏
Thank you for sharing your sob story, how interested we are. NOT!!!!!!!!!!!!!! This is not reality TV.
I'm the cook in the family and I've made some great things from what I've been told . My wife looked at me and said this is the best meal you've ever made. Soooo I was in shock. Friendly reminder !!! Don't forget to do the bread part at the end lol.
Bread part?
4:18 "Do them individually. They deserve that respect." Yes chef...
Ramsey, I just made this... I'm still in awe of how delicious it was. My 16 year old called it exquisite! I will be making this again and again!! Thank you!!!
+Surys Acevedo the juice he added, what it is, lemon?
yes at minute 01:50
yes at minute 01:50
+Sinisterage it's chicken stock
+Surys Acevedo What type of wine did you use? I am not a complete idiot when it comes to cooking but I've never done much with wine. Partially cause I'm 21 and it was hard to get wine before.
I did not know that Gordon Ramsay could go five minutes without cursing. Amazing, and a great looking plate of food.
This going to be Christmas Eve dinner tonight!
How did it turn out? I’m drooling.
@@couchprincess698 it was glorious!
@@jpujmu1295 I can’t wait to try this. I was drooling all night. 😭🙏🏼
Just cooked this. Bones just fell away and the sauce is as rich as can be! Served with fondant potatoes.
Nevermind, i watched it again and heard him say 2.5 hrs
So you cooked them at 170 degrees C for 2 1/2 hours? I thought the temp was a little too high for slow cooking
This tasted like s*** to be honest. I prefer eating Korean style ribs. Due to red wine it makes so acidic
@@sheenataylor1810 Maybe it was in Fahrenheit...
The way Gordon Ramsay talks reminds me of an episode from The Office where Kevin was abbreviating words to shortened his sentences.
Gordon: “Pan...hot, oil...in, meat..seasoned, lift...placed, mmm...bea-u-ti-ful!”
I like how he treats his food better then people at times😂
Sometimes?
@@squeet6831
Right!! He respects food more than humans. 💅😒👊👍
I make this at least once a month and have been for the past 4 years or so since I first found this video. I've made it exactly like this, but I've also changed it up and make variations of it as well - all delicious. My favourite so far is nice Mexican style chipotle version that's just amazing and works incredibly well used as taco meat or with a side of Mexican rice. Actually have that in the oven as I type this. The real difference is instead of tomato purée, I'll use a can of chipotle peppers in adobo sauce, and throw in a pinch of cumin and oregano as I'm cooking off the adobo sauce. I serve it topped with corriander leaf and a squirt of lime juice. Absolutely incredible.
Seriously, this is probably my most used (and varied upon) TH-cam recipe to date.
I used to do this all the time too....
Then I discovered beef cheeks
OMfingG!!!
I haven’t used ribs since.
@@someoneelse9059😮😮😮?
when he removed the foil I couldn't help but smile, that rib looked so good
If Chef Ramsay went to a restaurant and they serve this dish for him, chef Ramsay would say, it looks like a rinoceronte shit in this plate.
***** Loooool Trust me, He Criticizes everything . . . . .
Bahahahahaha!
+Olwtak Literally laughing so hard right now.
+Olwtak this is home cooking, it doesn't have to look pretty
Wes T94 Why not?
Beef stock perrrfect...... chicken stock fineee😂😂
Real people in the real world don't get embarrassed by asking for cheap meat cuts Mr. Ramsey...
I had braised short ribs for the first time this year. My friend used this recipe combined with Wolfgang Puck's which is very similar.
It blew my mind. I will be mastering this dish.
I just started practicing making braised short ribs this past year, also using Chef Puck’s recipe. The biggest difference lies in the prep-Wolfgang Puck marinates his meat and veggies in red wine beforehand, and also dusts the meat with flour after seasoning so that it browns better. So far I’ve stuck to that process but Gordon clearly had some great success without needing to marinate the day before, or use flour. I’m dying to know how the meat tastes when garnished with those bacon chunks & mushrooms 🤤
This makes me calm when I am so tired of learning for two big tests tomorrow
ISTITORO_ 04 c
Covothaythetap52
I just made this and by damn can I say this man is brilliant. My fiancé said he fell in love all over again.
Thank you Chef!!
OK I just made this for a dinner party, and it was a MASSIVE win!! Absolutely gorgeous! Highly recommend after straining off the juices and pressing the garlic into the sauce, stir in a knob of butter, makes it velvety and smooooth
SHOT GORDO
i could watch gordon for hours on end without getting bored he's fascinating
Why this appears during my fast time at Ramadan.
Relatable
Temptation, God's gotta test you sometimes.
I’m trying this recipe right now! It looked so good, I thought it would be nice to make for me and my dad.
Were do i find the actual recipe
@@denistorres7547 www.gordonramsay.com/gr/recipes/slow-cooked-beef-short-ribs/ Here's the recipe. If you're near a Trader Joe's, 2-Buck Chuck will do for the red wine.
I first saw this all those years ago when it was published and it has been one of my favorite recipies to date. Paired perfect with his classic mashed potatoes. Soul food.
Hey look, it's Gordon Ramsey and not some other guys hands!
Lucas Lucas ahahahah lol 😁
*Ramsay
his editing was on point
Your sperring is freeing from the battrefield! This is a shamefur dispray!
o
I tried it out, it was amazing...had some friends over and they were delighted. Ty very much for the recipe!
+Ariel Pérez DONE!!!
I just made this for dinner, it was so good my husband loved it. Thank you so much Chef Gordon Ramsy for sharing all of your techniques and delicious recipes to us. More blessings..
I never gave Gordon the time of day, now I have, I love him! Seriously, what a guy!! And he is so sweet with his children.
so glad I'm not a vegetarian I wouldn't be able to live without meat
I'm conflicted about being a vegetarian. On the one hand, I completely understand not eating meat. I love animals, and seeing how many are killed and butchered is just heartbreaking. On the other hand, we're animals, and animals eating other animals is nothing new. I guess the biggest problem is just the giant production lines of animal slaughter.
I was a vegetarian for 4 months and it was great.... but I missed chicken cutlets so I started eating meat again.... lol. But believe me being a vegetarian isn't that bad.
?
L. J.P. Yeah boi
that thing you described is still actually "not a vegetarian"
This is why I can't be a vegetarian
+Juliet Patterson Seriously. Because beef.
+Juliet Patterson The THIRST IS REAL...dayum
+John Smith because being a vegeterian is a "big-missed-stake"
+Juliet Patterson why born a omnivore and then loss half of the fun, right?
He made it look easy.... I made the fire department visit....
If you are lazy like juan pablo samudio
C'mon that recipe is not that hard. Wanna see hard stuff? Go to Junskitchen
Ramsey seems to be holding in his excitement, it's amazing how excited he still is for food.
How to make the perfect cup of coffee.. dab of Olive Oil, Salt, Pepper..
You forgot the butter.
F**k!
don't forget bacon and cheese!
Its touch of olive oil and then 2 bottles go in 😄
Couple drizzles of lamb sauce..
Hot tip for all those watching in the US, 170-180 degrees is C. I wondered why the temp was so low...
Is not fahrenheit?????
How long??
@ML Practitioner well, idk any country aside from the america that didnt use celsius. Since he came from uk, using celsius is more common to him n maybe he forgot to remind us
I made these for dinner, last night, and they were delicious! The meat does fall off of the bone and they are so full of flavor. Adding the smashed garlic to the gravy gives the gravy an awesome flavor. The mushrooms with the pancetta an excellent addition. I did have a slight problem with the temperature, but then figured it out to be approx. 325 degrees. Thank you for an awesome recipe!
Linda Hrushanyk can you give approximate measurements for the ingredients please?
Hi Jessa, I used two nice packs of beef ribs, like 8 pieces. I salt and peppered them and then seared them in a little olive oil. I cut a whole head of garlic in half and added to the pan with 2 cups of red wine and 1 small can of beef broth and I used 1 tbsp of tomato paste...I covered and put in 325 oven for 3 hours. I sauteed ready cut pancetta about 1 cup and 1 pkg of baby portabella mushrooms. When the ribs were done, I placed them on a plate and I strained the juice and added the smashed garlic and topped the ribs with the mushrooms and pancetta. Hope this helps you, they really are very flavorful.
Everytime I watch this video my mouth starts to water I'm going to have to try and make this that looks so so good The sauce looks so amazing nice and dark the short ribs look incredible
So, like me, you’ve watched this many times? It’s amazing that such a fabulous dish can be presented in all the necessary details, in five minutes.
3:17 That piece of meat looks like a head of a dragon! Do you see it?
i see it!!!!!!!!!!!
@@earl7775 Cooooool!!!! 😂😂
Sadam
TH-camTakeover Member looks more like a hippo
it reminds the statue from exorcist
Just a very rare episode of calm cooking
If ramsay was my uncle.. I'd be visiting his house everyday just to eat to whatever he's cooking
Same
Not before he has insults you:
“FOOKING DOOONKEY!”
That looks amazing and so simple to do. I'm going to have to try that sometime.
otherwise it just goes in there RAWWWWWWWWWW
Metal _\m/
I didnt have short ribs, but had on hand what here is labled as "bone in country style beef ribs" ...had every other ingredient in stock..made this and omg so awesome!!! Thank you Gordon for sharing❤
damn that looks amazing. and he did it so effortlessly
I made those for Christmas, I had never tried them before, but they tasted right. My family was very impressed 🤣 so thank you sir for this video that I watched like 10 times to really get it right.
This might seem like a dumb question but when he said cook at 170 degrees is that Celsius?
@@Pleemus yes haha
"Don't use an expensive bottle of wine, there is no need" 🤣🤣🤣
@Nono K I totally agree with you. I love buying a nice bottle of wine, using a bit for my meal and finishing it while I cook
@Nono K I think you may have missed he used the whole/most of bottle of wine not a cup?
Im getting hungry in the middle of fuckin night!
well if its a fuckin night you definitely should be getting hungry or you aint doing it right ;) lollll
fuck
This is really amazing because it’s an accessible dish. It’s a brilliant meal for a simple gathering with a nice touch. Thanks Gordon!
Im looking to tackle it this week. I hope it's as "accessible" as you say. The ingredients aren't hard to attain, if that's what you mean. Im looking forward to it!
Most cooking should be accessible with the exception of some that really do require technique and attention to detail
At 2:30 I was like "I knew it!!" oh wait he said "lard-ons" never mind. Gordon is still the best. You can see his genuine passion.
Thank You, Mr Ramsey. I've thoroughly enjoyed watching and recooking that.
P.S. The older I get, the more I watch your recipes, rather than Mr. Oliver's ))) But I grew up watching him, rewardingly impressed girlfriends by cooking his style, so my loyalty is on both sides ))👍
Oh my lord I want this so bad.
iam007richie WHY IS IT ALWAYS NIGHT WHEN I WATCH THESE
trash i dont know me 2
iam007richie same :v
McLovin143627 CaSUCKS fans are c^&k suckers with Sedin sisters as their stupid little sissy models
Enjoy the bottom of the league Mother Canuckers and then picking 4th LOL
Imagine being Gordon's relative and having his food for Thanksgiving or Christmas
gālāçtīç çøsmøñāūt his cooking is overrated
Michael Choi you should watch binging with babish he is amazing and he recreates meals from shows and movies and improves them and also does easy ways to cook things would 100% recommend
On Christmas season this recipe is must be on the table...People are so amazed with it...
"Do em individually, they deserve that respect." LOL YEAH THEY DO!
This looks so damn delicious. I literally started drooling 🤤
Imagine having Gordon as your dad and made you dinner.
*incredible*
He could cook me a boot and I would still eat it lol 😂😂
I love the way he cracks up slightly to himself when he’s pressing the garlic, u just know that’s gona be bang on
Bang on?
@@christinamcewen2647 tut, meaning lovely