Grammy's Kitchen · Braised Short Ribs · Lowcountry Perloo With Short Ribs, Shrimp, A
One of 170 braised short ribs recipes we measured
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 | 8% | 1% |
| aromatics | 39% | 9% |
| salt | 1% | 0% |
| collagen idx | 0.9 | 0.9 |
| marbling idx | 0.8 | 0.9 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 g | 4 garlic cloves |
| 1 fresh Scotch bonnet chile or habanero chile, seeded if desired | |
| 240 g | 1 1/2 cups chopped yellow onion (from 1 large onion) |
| 10 g | 2 1/2 tsp. kosher salt, divided |
| 4 g | 1 3/4 tsp. black pepper, divided |
| 454 g | 1 lb. beef short ribs (about 2 short ribs), patted dry |
| 54 g | 1/4 cup canola oil |
| 227 g | 8 oz. medium peeled, deveined raw shrimp (about 16 shrimp) |
| 11 g | 2 tsp. tomato paste |
| 3 g | 3 (4-inch) thyme sprigs, plus leaves for garnish |
| 1 g | 1 fresh bay leaf |
| 64 g | 1/4 cup Worcestershire sauce |
| 370 g | 2 cups uncooked Carolina Gold rice, rinsed |
| 170 g | 6 oz. fresh shucked oysters (about 3/4 cup or 12 oysters, such as East Coast oysters), patted dry |
| Finely chopped fresh flat-leaf parsley |
Method: 6 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.