Grammy's Kitchen · Braised Short Ribs · Savory Beef Short Ribs With Gravy
One of 170 braised short ribs recipes we measured
25 cooks on www.thespruceeats.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 | 41% | 11% |
| fat | 5% | 1% |
| aromatics | 7% | 9% |
| thickener | 2% | 0% |
| vegetables and beans | 10% | 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.
| 40 g | 3 tablespoons olive oil (divided) |
| 150 g | 1 large onion (halved and sliced) |
| 122 g | 2 medium carrots (diced) |
| 80 g | 2 ribs celery (diced) |
| 3 g | 1 large clove garlic (minced) |
| 472 g | 2 cups dry red wine (such as a cabernet or pinot noir) |
| 360 g | 1 1/2 cups beef broth |
| 2041 g | 4 to 5 pounds beef short ribs (bone-in) |
| Dash of salt and pepper | |
| pepper | |
| Several thyme sprigs or 1 teaspoon dried leaf thyme | |
| 71 g | 5 tablespoons butter or skimmed fat from the broth |
| 40 g | 1/3 cup all-purpose flour |
| 2 g | 1/2 to 1 teaspoon gravy browning sauce (optional) |
Method: 18 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.