Warning: The following post contains graphic images of insanely delicious meat that may be too shocking for some vegetarian readers.
We claim to be vegetarians for simplicity’s sake but, technically, we’re ethical omnivores. This basically means we’re willing to pay through the nose for meat that comes from sustainable, humane sources in order to recreate Gordon Ramsay’s slow-cooked beef short-ribs. Oh my.
We picked up our beautiful Skagit River Ranch beef ribs at the Central Co-op and I finally made it over to the Batali family’s famous deli, Salumi, to get some pancetta. I had called my order in ahead of time so I wouldn’t have to wait in that long line which, sadly, meant that I did not get to try one of their sandwiches. Oh well, there’s always next time!
The first step was browning the ribs to give them some nice color before going into the oven.
We quickly realized that the roasting tray couldn’t handle direct heat from the burner as advertised and had to switch to our beautiful new ceramic pot (thanks Dad!).
Next we threw in a whole head of garlic (no chopping required), tomato paste, veggie broth, and an entire bottle of red wine and let it simmer for a while to reduce. You wish you had smell-o-vision right now.
Then we moved everything back into the roasting tray and put it in the oven for, like, four hours until the meat was tender and almost falling off the bone. That was a really long four hours but don’t worry - I kept myself busy studying for my Series 7 exam.
Just as the ribs were coming out of the oven we fried up that pancetta with some mushrooms.
Then we smashed up the garlic into the cooking juices and drizzled it back over the ribs, garnished with parsley, and served them with the pancetta/mushroom mixture. Mouth-watering.
After one bite I understood why Gordon was giggling like a little girl when he made these ribs on his show. They are seriously that good.
We claim to be vegetarians for simplicity’s sake but, technically, we’re ethical omnivores. This basically means we’re willing to pay through the nose for meat that comes from sustainable, humane sources in order to recreate Gordon Ramsay’s slow-cooked beef short-ribs. Oh my.
We picked up our beautiful Skagit River Ranch beef ribs at the Central Co-op and I finally made it over to the Batali family’s famous deli, Salumi, to get some pancetta. I had called my order in ahead of time so I wouldn’t have to wait in that long line which, sadly, meant that I did not get to try one of their sandwiches. Oh well, there’s always next time!
The first step was browning the ribs to give them some nice color before going into the oven.
We quickly realized that the roasting tray couldn’t handle direct heat from the burner as advertised and had to switch to our beautiful new ceramic pot (thanks Dad!).
Next we threw in a whole head of garlic (no chopping required), tomato paste, veggie broth, and an entire bottle of red wine and let it simmer for a while to reduce. You wish you had smell-o-vision right now.
Then we moved everything back into the roasting tray and put it in the oven for, like, four hours until the meat was tender and almost falling off the bone. That was a really long four hours but don’t worry - I kept myself busy studying for my Series 7 exam.
Just as the ribs were coming out of the oven we fried up that pancetta with some mushrooms.
Then we smashed up the garlic into the cooking juices and drizzled it back over the ribs, garnished with parsley, and served them with the pancetta/mushroom mixture. Mouth-watering.
After one bite I understood why Gordon was giggling like a little girl when he made these ribs on his show. They are seriously that good.
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