Grammy's Kitchen · Braised Short Ribs · Red Wine-Braised Short Ribs
One of 170 braised short ribs recipes we measured
from www.foodnetwork.com
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 84 cooks on www.foodnetwork.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 | 56% | 11% |
| fat | 0% | 1% |
| aromatics | 15% | 9% |
| vegetables and beans | 35% | 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.
| 2268 g | 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks |
| Good olive oil | |
| Kosher salt and freshly ground black pepper | |
| 3 cups chopped leeks, white and light green parts (3 leeks) | |
| 303 g | 3 cups chopped celery (5 to 6 ribs) |
| 320 g | 2 cups chopped yellow onions (2 onions) |
| 256 g | 2 cups chopped unpeeled carrots (6 carrots) |
| 13 g | 1 1/2 tablespoons minced garlic (5 cloves) |
| 1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine | |
| 960 g | 4 cups beef stock, preferably homemade or College Inn |
| 242 g | 1 cup canned crushed tomatoes, such as San Marzano |
| 318 g | 1 (11.2-ounce) bottle Guinness draught stout |
| 6 g | 6 sprigs fresh thyme, tied with kitchen string |
| Toasted baguette, for serving |
Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Crowd-pleasing recipe, all want to have it again. Full bottle of wine worked, full bottle of Guinness worked. Thyme worked. Suggestion to add flavor without changing ingredients - When browning the ribs, use a roasting pan instead of a sheet pan, preheat it ” — a cook, 5★
“Never made short ribs before. We had 2 elk packages and I was clueless on how to cook them. This was fantastic! I followed the recipe exactly using Cotes du Rhone but made my beef stock from Better Than Bullion. I wasn't sure how it would taste as I don't like” — a cook, 5★