Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs From 'Daniel'
One of 170 braised short ribs recipes we measured
from www.seriouseats.com
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 11% |
| fat | 0% | 1% |
| aromatics | 0% | 9% |
| collagen idx | 0.0 | 0.9 |
| marbling idx | 0.0 | 0.9 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 944 g | 4 cups red wine |
| 237 g | 1 cup ruby port wine |
| 4 bone-in 2-inch-thick short ribs | |
| Salt | |
| Cracked black pepper | |
| Flour for dusting | |
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 medium onion, cut into small dice |
| 122 g | 2 carrots, cut into small dice |
| 40 g | 1 rib celery, cut into small dice |
| 4 large shallots, peeled and split | |
| 1 small leek, white and light green parts only, diced and rinsed | |
| 3 g | 1 head garlic, halved |
| 4 g | 4 sprigs thyme |
| 25 g | 1 1/2 tablespoons tomato paste |
| 1440 g | 1 1/2 quarts veal, beef, or chicken stock |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe popped into my email, and I recalled I had pastured short ribs in the freezer from our meat CSA, so thought I would make it on YET ANOTHER snowy weekend. Used my own homemade brown stock. I didn't pull out the bones in step 5. Overall, an excellent” — a cook
“I've made F&W's (and others') short ribs, which are also delicious. The technique is similar, if I recall--brown the meat, sweat the aromatics, add liquid and cook at low heat for several hours. I don't remember whether F&W recommended refrigerating overnight,” — a cook