Chaminda Gamage, Executive Chef, Bayview G&CC
From the start of his culinary career, Bayview Golf and Country Club Executive Chef Chaminda Gamage has been impressing diners with his red wine-braised short ribs.
“Red wine-braised short ribs are the definition of comfort,” Gamage says. “They are nourishing, warm and rich, and watching people enjoy them gives me a sense of pride.”
Gamage described the flavors as rich, deep, and well-balanced, combining savory, umami, and slightly sweet notes.
“Of course,” he adds, “the short ribs are the star; their [flavors] are only intensified by the slow cooking process. The red wine adds a fruity and acidic flavor that contrasts the rich flavor of the beef.”
Because the dish is relatively simple, he says, chefs should be inspired to make it their own, adding their preferred herbs and seasonings and adjusting to fit their members’ palates.
“There are so many opportunities to pair various flavors,” Gamage says. “[Also], it is a sustainable way of cooking, as it involves nose to tail cooking, cooking with parts of the animal that would often go unused. All in all, the combination of technique, versatility and flavor depth makes red wine-braised short ribs an inspirational dish for chefs, encouraging them to explore new possibilities in their own kitchens.”
