Compared by formula

Braised Short Ribs

157 recipes, read so you don't have to.

Every recipe is a different answer to the same few questions. Tell us the braised short ribs you are after and we will hand you the closest one anyone has published, plus what to change to suit you.

157recipes read
Braised Short Ribs, as published.
Prayitno / Thank you for (12 millions +) view from Los Angeles, USA · CC BY 2.0

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      Change your braised short ribs recipe

      Each one is measured across all 157 recipes and then converted into this recipe's own amounts. Every edit costs something. The cost is on the card.

      Make it thinner

      –

      More braising liquid went with recipes that came out thinner, across 615 versions.

      Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.

      measured across many versions · 615 versions

      Make it more tender

      –

      More salt went with recipes that came out more tender, across 86 versions. Connective tissue converts to gelatin above about 160F, fast above 180F, and is done by 195-205F. Gelatin coats the fibres, and that coating is what reads as succulent.

      Costs you: Nothing else moved that we can measure. We only detect 7 of the 60 changes cooks describe, so read that as unmeasured rather than free.

      measured, on a smaller set · 86 versions

      The complete design space

      Every braised short ribs recipe we measured

      The five above are the ones we would point you to. This is every recipe we measured, if you would rather look yourself.

      Every dot is one recipe, placed by what it is made of — not by its title. The clusters are the recipes above; the space between them is everything else people have cooked.

      Browse all 157 recipes →

      The same ontology, other dishes

      Others in this family

      These share the mechanisms and the vocabulary you have just read, each one measured the same way against its own set of recipes.

      Beef StewSame family, its own design spaceBeef StroganoffSame family, its own design spaceBolognese SauceSame family, its own design spaceCarnitasSame family, its own design spaceChicken CurrySame family, its own design spaceChiliSame family, its own design spaceGoulashSame family, its own design spaceGround Beef TacosSame family, its own design spaceGumboSame family, its own design spacePot RoastSame family, its own design spacePulled PorkSame family, its own design spaceSloppy JoesSame family, its own design spaceWhite Chicken ChiliSame family, its own design space
      Honesty

      Where we would be guessing

      The useful half of any measurement is knowing where it stops.

      Comparisons, not scores

      We can say one recipe reads further along an axis than another. We cannot put a number on it, and we do not pretend to.

      Direction, not magnitude

      Where we can name something that measurably changes the result, we can say which way it pushes. We still cannot tell you where your own braised short ribs will land, because that also depends on your kitchen and your equipment. here is what we can tell you when it goes wrong.

      Pressure cooker and Stovetop, covered pot rests on fewer recipes

      There are far fewer published pressure cooker and stovetop, covered pot recipes to choose between, so that pick is provisional. We say so on the card rather than hiding it.

      Some sites give ratings but no words

      A few publishers load their reviews from somewhere we cannot read. Their star ratings count toward how trusted a recipe is; their comments could not tell us anything about what cooks changed.