Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs
One of 170 braised short ribs recipes we measured
from www.foodnetwork.com
It ranks #3 of 170 for sauce body among the braised short ribs recipes we compared. 4 cooks on www.foodnetwork.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 63% | 11% |
| fat | 3% | 1% |
| aromatics | 4% | 9% |
| thickener | 8% | 0% |
| vegetables and beans | 77% | 0% |
| collagen idx | 0.9 | 0.9 |
| marbling idx | 0.9 | 0.9 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1531 g | 6 (9-ounce) beef short ribs |
| Kosher salt and freshly ground black pepper | |
| 120 g | 1 cup all-purpose flour |
| 41 g | 3 tablespoons canola oil |
| 49 g | 3 tablespoons tomato paste |
| 18 g | 6 garlic cloves, smashed |
| 363 g | 1 1/2 cups chopped canned plum tomatoes |
| 480 g | 2 cups chicken stock |
| 480 g | 2 cups beef stock |
| 366 g | 6 carrots, cut into 3 pieces each |
| 454 g | 1 pound small potatoes (red, yellow or a combo) |
Method: 2 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was amazing. Everyone loved it.” — a cook, 5★
“Amazing!” — a cook, 5★