Grammy's Kitchen · Braised Short Ribs · Make-Ahead Beef Short Ribs
One of 170 braised short ribs recipes we measured
40 cooks on www.thespruceeats.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 59% | 11% |
| fat | 1% | 1% |
| aromatics | 13% | 9% |
| vegetables and beans | 16% | 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.
| 450 g | 3 shallots (or 1 large onion, peeled) |
| 160 g | 4 large celery stalks |
| 183 g | 3 large carrots (peeled) |
| 3629 g | 8 pounds bone-in beef short ribs |
| Kosher salt (to taste) | |
| 20 g | 1 to 2 tablespoons vegetable oil |
| 12 g | 4 cloves garlic (peeled) |
| 236 g | 1 cup red wine |
| 242 g | 1 cup canned diced tomatoes |
| 3 g | 3 dried bay leaves |
| 2 g | 2 sprigs fresh thyme |
| 1920 g | 2 quarts beef stock |
| Freshly ground black pepper (to taste) |
Method: 14 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi! Question, as i have just a medium size dutch oven. Understand you can brown the short rib in batches, but then in step 8 can you stack them on top of each other? So that you can fit all at once, if they can't fit all touching the bottom? Thanks!” — a cook
“Hi! I have a medium sized dutch oven, so will be browing in batches. In step 8, is it then okay to stack the short rib so that some dont touch the bottom? Thank you!” — a cook