Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs
One of 36 braised short ribs recipes we measured
from www.foodnetwork.com
838 cooks on www.foodnetwork.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 41% | 41% |
| fat | 0% | 1% |
| aromatics | 21% | 14% |
| salt | 0% | 0% |
| vegetables and beans | 8% | 18% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2608 g | 6 bone-in short ribs (about 5 3/4 pounds) |
| Kosher salt | |
| Extra-virgin olive oil | |
| 150 g | 1 large Spanish onion, cut into 1/2-inch pieces |
| 80 g | 2 ribs celery, cut into 1/2-inch pieces |
| 122 g | 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces |
| 6 g | 2 cloves garlic, smashed |
| 393 g | 1 1/2 cups tomato paste |
| 590 g | 2 to 3 cups hearty red wine |
| 473 g | 2 cups water |
| 1 g | 1 bunch fresh thyme, tied with kitchen string |
| 2 g | 2 bay leaves |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very good, would make again. I did not have enough tomato paste, so I added two vine tomatoes (Giada’s recipe). I also added a little beef buillion which probably wasn’t necessary since it created its own beef broth, but couldn’t hurt. I love the idea of chopp” — a cook, 5.0★
“This turned out great. I’ve made it twice. I did reduce the tomato paste by half. And instead of adding water to the soffrito and browned tomato paste, I added beef stock. The first time I made it I kept the mire poix in chopped pieces because I wanted chunks ” — a cook, 5.0★