Gordon Ramsay Braised Short Ribs Recipe: Slow-Simmered Beef With Rich Red Wine Sauce

This braising technique transforms tough short ribs into fall-off-the-bone perfection through a slow, gentle cooking process.

I developed this method to capture the depth of flavor that comes from searing the meat first, then simmering it in a rich red wine sauce for 3 hours. The result is tender beef with complex, layered taste.

The sauce reduces naturally as the ribs cook, creating a velvety texture that clings to each piece. Every bite delivers the deep, meaty richness that defines great braised dishes.

Serve with creamy polenta or mashed potatoes to soak up every drop of that incredible sauce. This is comfort food elevated to fine dining.

Ingredients for Gordon Ramsay Braised Short Ribs

Rich, meaty short ribs and bold red wine create a dish worth savoring slowly.

The short ribs are the star here. Bone-in, well-marbled chuck ribs deliver the best texture and flavor. Look for pieces with consistent thickness (about 1.5 inches) to ensure even cooking. Whole Foods or Costco typically carry high-quality options. For the wine, a full-bodied Cabernet Sauvignon or Merlot adds the depth this dish demands—skip the cooking wine.

No red wine? Substitute with additional beef stock plus 1 tbsp balsamic vinegar. Fresh thyme is ideal, but dried thyme at one-third the amount works in a pinch. If beef stock isn’t available, vegetable stock with a splash of soy sauce can mimic the umami. For the tomato paste, those Trader Joe’s squeeze tubes are perfect for using just what you need without waste.

This tastes even better the next day. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for 3 months. The sauce will thicken as it cools—just reheat gently with a splash of water to loosen.

Step-by-Step Instructions for Braised Short Ribs

This method transforms tough cuts into melt-in-your-mouth perfection with deep, complex flavors.

Step 1: Sear the Beef Short Ribs

Pat the 4 lb Beef Short Ribs dry with paper towels, then season generously with the 2 tsp Kosher Salt and 1 tsp Black Pepper. Heat 1 tbsp Olive Oil in a large Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, sear the beef short ribs on all sides for 3-4 minutes per side until deeply browned. This creates a flavorful crust that forms the foundation of your sauce. Transfer the seared ribs to a plate and set aside.

Step 2: Build the Aromatic Base

In the same pot, add the remaining 1 tbsp Olive Oil if needed. Add the diced 1 whole Yellow Onion, chopped 2 whole Carrots, and chopped 2 whole Celery Stalks. Cook for 5-6 minutes until the vegetables soften and begin to caramelize.

Stir in the minced 4 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add the 2 tbsp Tomato Paste and cook for another 1-2 minutes, stirring constantly to prevent burning. This step develops the deep, rich base for your braising liquid.

Step 3: Deglaze and Add Braising Liquid

Pour in the 2 cups Dry Red Wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer for 3-4 minutes until reduced by about half.

Add the 2 cups Beef Stock, 3 whole Fresh Thyme Sprigs, and 2 whole Bay Leaves. Return the seared beef short ribs to the pot along with any accumulated juices. The liquid should just cover the ribs—add a bit more beef stock if needed.

Step 4: Braise Until Fork-Tender

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise for 2.5 to 3 hours, turning the ribs occasionally to ensure even cooking.

The ribs are done when the meat easily pulls away from the bone with a fork and reaches an internal temperature of 195-200°F. The sauce should be rich and slightly thickened, with the flavors fully melded together.

Step 5: Finish and Serve

Remove the beef short ribs from the pot and set aside. Skim any excess fat from the surface of the sauce, then stir in the 2 tbsp Unsalted Butter until fully melted and incorporated. This adds a silky finish to the sauce.

Return the ribs to the pot to coat in the sauce, then serve hot with the braising liquid spooned over the top. Garnish with additional fresh thyme if desired. The meat should be tender enough to cut with a spoon, with a luxurious sauce that soaks into every bite.

Flavor Customization for This Recipe

Herb Infusions

Add 2 rosemary sprigs alongside the thyme for a piney depth that pairs beautifully with the red wine. I love how this subtle change makes the dish feel more rustic and aromatic. The herbs infuse the sauce as it simmers. 🌿

Spicy Kick

For heat lovers, stir in ½ tsp red pepper flakes with the tomato paste. This adds a gentle warmth that builds as the ribs braise. Alternatively, add 1 chopped chipotle pepper in adobo for smoky heat.

Umami Boost

Enhance the richness by adding 2 tbsp soy sauce or 1 tbsp fish sauce to the braising liquid. This deepens the meaty flavor without overpowering. I find it makes the sauce even more addictive.

Citrus Brightness

Brighten the dish with 1 orange peel strip or zest of 1 lemon added during braising. The citrus oils add a subtle freshness that cuts through the richness. Remove the peel before serving. ✨

Mushroom Addition

Sauté 8 oz cremini mushrooms with the onions for an earthy depth. They soak up the sauce beautifully and add a meaty texture. This is my go-to for making the dish heartier.

Sweet Touch

Balance the acidity with 1 tbsp balsamic vinegar or 1 tbsp brown sugar stirred into the sauce at the end. This rounds out the flavors and adds a subtle sweetness that complements the wine.

Frequently Asked Questions