Grammy's Kitchen · Braised Short Ribs · Oven Braised Beef Short Ribs With Rice
One of 170 braised short ribs recipes we measured
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 13 cooks on www.thespruceeats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 34% | 11% |
| fat | 0% | 1% |
| aromatics | 5% | 9% |
| salt | 1% | 0% |
| vegetables and beans | 6% | 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.
| 1588 g | 3 to 4 pounds beef short ribs, cut into serving-size pieces |
| Salt, to taste | |
| Freshly ground black pepper, to taste | |
| 139 g | 3/4 cup long-grain rice, uncooked |
| 80 g | 1/2 cup chopped onion |
| 50 g | 1/2 cup chopped celery |
| 37 g | 1/4 cup chopped green bell pepper |
| 5 g | 2 teaspoons beef base, or bouillon |
| 5 g | 1 teaspoon Worcestershire sauce |
| 0 g | 1/4 teaspoon dried leaf thyme, crushed |
| 532 g | 2 1/4 cups water |
| 9 g | 1 1/2 teaspoons salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
Method: 5 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.