Red Wine-Braised Short Ribs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
liquid	0%	41%
fat	2%	1%
aromatics	21%	14%
salt	51%	0%
vegetables and beans	12%	18%

Where it stands out

• #2 of 36 for tenderness

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2268 g	5 pound bone-in beef short ribs, cut crosswise into 2" pieces
	Kosher salt and freshly ground black pepper
41 g	3 tablespoons vegetable oil
450 g	3 medium onions, chopped
183 g	3 medium carrots, peeled, chopped
80 g	2 celery stalks, chopped
22 g	3 tablespoons all-purpose flour
16 g	1 tablespoon tomato paste
	1 (750-milliliter) bottle dry red wine (preferably Cabernet Sauvignon)
10 g	10 sprigs flat-leaf parsley
8 g	8 sprigs thyme
	4 sprigs oregano
2 g	2 sprigs rosemary
2 g	2 fresh or dried bay leaves
3 g	1 head of garlic, halved crosswise
1152 g	4 cups low-salt beef stock

Method: 3 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.