Grammy's Kitchen · Braised Short Ribs · Korean Short Ribs
One of 170 braised short ribs recipes we measured
from therecipecritic.com
8 cooks on therecipecritic.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 | 9% | 11% |
| fat | 1% | 1% |
| aromatics | 6% | 9% |
| acid | 6% | 0% |
| sweetener | 5% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 56% | 0% |
| collagen idx | 0.9 | 0.9 |
| marbling idx | 0.9 | 0.9 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 pounds short ribs (bone in) |
| 510 g | 18 ounces baby potatoes |
| 256 g | 2 cups carrots (peeled and cut into bite size chunks) |
| 27 g | 2 tablespoons Sesame seeds |
| 75 g | 1/2 white onion (chopped) |
| 6 g | 2 cloves garlic (minced) |
| 1 sweet red apple (peeled cored and finely chopped) | |
| 120 g | 1/2 cup beef stock |
| 85 g | 1/3 cup soy sauce |
| 80 g | 1/3 cup black vinegar |
| 71 g | 1/3 cup brown sugar |
| 9 g | 2 teaspoons sesame oil |
| 2 g | 1 teaspoon ground ginger |
| 2 g | 1 teaspoon paprika |
| 1/2 teaspoon chili flakes | |
| 2 g | 1 teaspoon freshly ground black pepper |
| 16 g | 2 tablespoons cornstarch |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe with 4lb of ribs and proportionate increase in sauce components. It was REALLY good. I had access to everything mentioned. The final product really didnt taste asian or korean for the most part. In fact, had I added a bottle of Guiness stout” — a cook
“I’m a short rib fanatic. I noticed there were never any potatoes or vegetables in the picture. First time made with the potatoes the sauce wasn’t as thick. But still loved the taste of the Asian twist to them. Next two times made without potatoes and they were” — a cook, 5★