Slice the beef short rib, between the bones, into 5 or 6 separate pieces. Season well with salt and pepper. Place a large metal roasting tray on a high heat on the stove. When it is very hot, pour in the olive oil. Sear the beef short rib in the olive oil, bone side up first.
His recipe is the ultimate comfort food and transforms a humble cut of meat into an elegant and refined dish worthy of praise. Ramsay’s technique for making slow-cooked beef short ribs involves searing the meat to develop a lovely deep color then braising it for hours in a flavorful broth made with red wine, garlic, tomato and beef stock.
In a large pot or Dutch oven, heat up the olive oil over medium-high heat. Once hot, add in the short ribs and sear on all sides until browned. Remove the short ribs from the pot and set aside. To the same pot, add in the chopped onion, carrots, and celery. Cook until softened, about 5 minutes.
Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.