This will be one of the only posts that I make of something I did before I started my blog, but this recipe is simply irresistable and too hard to leave out of this! I cooked these last week when Jenny and I went to visit my mum in Chilliwack. I hadn’t cooked anything for her in awhile so this was a great way to make it up to her.
This is a dish I wanted to try from Gordon Ramsay’s Ultimate Cookery Course. It is basically tender ribs packed with flavour from red wine, garlic, and pancetta. Short ribs are a really cheap cut of meat too so this is great if you’re on a budget! I spent about $11 for four nice sized ribs. Thinner cuts of this same piece of meat are typically used in Korean cuisine for barbequing.
To keep things simple, you can just pair this with some roasted golden nugget potatoes drizzled with olive oil and seasoned with salt, pepper and parmasean.
- Olive oil for searing and a good sized roasting pan
- 4 to 6 thick cut meaty short ribs
- 1 large head of garlic, cut in half horizontally
- 1 heaped tbsp tomato paste
- 750ml red wine
- 1L beef stock
- 150g pancetta (can be substituted for bacon if not available)
- 250g small chestnut mushrooms, trimmed and halved (I didn’t have these so I used criminis and they’re just as good)
- Sea salt and fresh black pepper (you want sea salt and fresh cracked pepper because it’s more coarse and penetrates the meat better)
- Flatleaf parsley chopped to garnish
Preheat the oven to 170C. Heat a deep-sided roasting tray and add a glug of olive oil. Season the ribs thoroughly on all sides. Then fry for a few minutes on every side of the rib to lock in flavour and develop a really nice colour on the meat.
Add the halved garlic head, cut side down and push around all the oil to flavour it. Add the tomato past and heat for a couple minutes to cook down. Add the wine to deglaze the pan. Reduce the sauce to half the volume, then add the stock to nearly cover the ribs.
Cover the tray with tin foil and cook for 3 – 4 hours, basting once every hour.
About 10 min before the ribs are ready, chop and fry the pancetta for 2 -3 min until crispy. Add the mushrooms and cook for another 4 -5 min until tender. Drain off excess fat.
When the ribs are ready, remove from the oven and transfer onto serving dish. Squeeze the garlic bulb and remaining juices and strain them, leaving only the rich sauce behind. You can heat up the sauce if it’s too runny to thicken it up like gravy.
Serve the ribs with hot pancetta and mushrooms. Pour on more of the the sauce then garnish with flatleaf parsley.
Deglaze – Basically means to lift all the flavours that have burned onto the pan off and keep all those great flavours in the sauce
Braising – Cooking meat on a high heat to sear it, then slow cooking it in some kind of liquid for a long period of time.