Gordon Ramsay's Slow Braised Beef Short Ribs with Organic Mushroom's

Gordon Ramsay's Slow Braised Beef Short Ribs

Gordon Ramsay's slow braised beef short ribs with organic mushroom's. Oh how Devine this sounds but the amount of time it takes to create it! Well, we here at VitaClay have converted the recipe in Vitaclay! 


beef short rib (5 – 6 bones)*
salt and pepper
3 tablespoons olive oil
1 large head of garlic, cut in half with skin on
1 heaped tablespoon tomato paste
1 cup red wine
2-3 cups beef stock
250g Portabellini or chestnut mushrooms or organic mushrooms, halved
400g thick cut bacon, sliced into lardons about ½ cm thick (optional)
a handful of fresh Italian parsley, roughly chopped


1. In a large saucepan on a high heat on the stove. When it is very hot, pour in the olive oil.
2. Sear the beef short rib in the olive oil, bone side up first. Turn it regularly; making sure it is nicely browned on all sides. Transfer to your clay pot.
3. Add the garlic to the saucepan, with the sliced side down, and brown it well.
4. Stir in the tomato paste, mixing it into the beef and cooking it out until it starts to brown slightly. Transfer to your clay pot.
5. Add red wine and stock to your clay pot. Set on soup to cook for 3 hours. (enough beef stock to the tray so that the meat is an inch deep in liquid.)
6. For the garnish: 10 minutes before the meat is ready heat a frying pan on the stove and add the bacon lardons. Fry the bacon until it is crispy and add the mushrooms to the pan. Fry them together for a few minutes, and set aside.
6. Remove the beef from your clay pot. Using tongs, place the cooked beef short rib pieces on a platter.
7. Thicken the sauce: transfer the excess sauce from clay pot to a sauce pan and turn on high heat for 5 minutes or more until sauce is thicken. Glaze the sauce on top of short ribs and garnish with the mushrooms and parsley.

*Note: if you cook less or 3-4 short rib bones, you may set to cook for 2.5 hours.


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