Grammy's Kitchen · Braised Short Ribs · Savory Slow Cooker Short Ribs
One of 170 braised short ribs recipes we measured
64 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 | 84% | 11% |
| fat | 2% | 1% |
| aromatics | 13% | 9% |
| vegetables and beans | 16% | 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.
| 1134 g | 2 to 3 pounds boneless beef short ribs (or about 4 to 5 pounds bone-in) |
| Dash of salt | |
| Dash of pepper | |
| 27 g | 2 tablespoons extra virgin olive oil |
| 150 g | 1 large onion (quartered and sliced) |
| 61 g | 1 large carrot (peeled and diced) |
| 120 g | 3 ribs celery (sliced) |
| 472 g | 2 cups dry red wine |
| 480 g | 2 cups chicken broth |
| 1 g | 1 large bay leaf |
| Optional: a few leaves of fresh or dried rosemary |
Method: 10 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Which wines do folks prefer? I've used several through the years. Tried Dellatorri Chianti Classico, which really enhanced the beef. Very rich and savory meal.” — a cook