Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs with Red Wine and Pureed
One of 36 braised short ribs recipes we measured
from www.bonappetit.com
It ranks #1 of 36 for tenderness among the braised short ribs recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 41% |
| fat | 3% | 1% |
| aromatics | 19% | 14% |
| salt | 58% | 0% |
| vegetables and beans | 71% | 18% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5 whole black peppercorns | |
| 1 g | 1 small bay leaf |
| 36 g | 2 tablespoons coarse sea salt |
| 12 g | 2 tablespoons fresh rosemary leaves |
| 12 g | 2 tablespoons (packed) fresh sage leaves |
| 2041 g | 4 1/2 pounds beef short ribs, well trimmed |
| 77 g | 1/2 cup corn oil |
| 1152 g | 4 cups low-salt chicken broth, divided |
| 54 g | 4 tablespoons extra-virgin olive oil, plus additional for potatoes |
| 320 g | 2 cups chopped onion |
| 192 g | 1 1/2 cups finely chopped carrots |
| 152 g | 1 1/2 cups finely chopped celery |
| 66 g | 1/4 cup tomato paste |
| 1 750-ml bottle red wine from Campania (Aglianico or Taurasi)* | |
| 1020 g | 6 large white-skinned potatoes |
Method: 4 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.