Grammy's Kitchen · Braised Short Ribs · Max and Eli Sussman's Korean-Style Short Rib
One of 170 braised short ribs recipes we measured
from www.seriouseats.com
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 1 cooks on www.seriouseats.com rate it 4.0★.
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 | 0% | 1% |
| aromatics | 19% | 9% |
| acid | 7% | 0% |
| sweetener | 5% | 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.
| 255 g | 1 cup soy sauce |
| 60 g | 1/4 cup rice vinegar |
| 30 g | 2 tablespoons white vinegar |
| 71 g | 1/3 cup tightly packed dark brown sugar |
| 3 tablespoons sriracha sauce, plus more for serving | |
| 7 g | 1 tablespoon ground black pepper |
| 75 g | 1/2 large yellow onion, chopped |
| 150 g | 1 bunch green onions, white and tender green parts only, thinly sliced |
| 27 g | 8 to 10 garlic cloves, chopped |
| 1361 g | 3 pounds Korean-style short ribs |
| Steamed white rice and hoisin sauce, for serving |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“@DrGaellon, your comment is misplaced and irrelevant. If you reread my original comment, my objection was to the recipe itself, not to Kate Williams, or the Sussmans. No ad hominem attack like you seem to be making. My remark about the Sussmans was that they h” — a cook
“While people may not like the tone Champong is using to critique the recipe, I agree with their assessment on its lack of connection to Korean cuisine. Not wanting to get political here, this recipe seems to touch more closely with a Filipino Adobo marinade th” — a cook