Grammy's Kitchen · Braised Short Ribs · Slow cooked Beef Ribs with barbecue sauce (b
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. 162 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 135% | 11% |
| fat | 0% | 1% |
| aromatics | 5% | 9% |
| acid | 34% | 0% |
| sweetener | 151% | 0% |
| salt | 1% | 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.
| 350 g | 6 x 300 - 350g / 10 - 12 oz beef ribs ((aka beef short ribs) (Note 1), patted dry) |
| 13 g | 1 tbsp brown sugar ((sub white)) |
| 5 g | 2 tsp paprika |
| 3 g | 1 tsp garlic powder ((sub 1 tsp fresh garlic)) |
| 3 g | 1 tsp onion powder ((sub garlic powder)) |
| 1 g | 1/2 tsp cumin powder |
| 3 g | 3/4 tsp mustard powder ((Note 2)) |
| 4 g | 1 tsp cooking salt / kosher salt ((reduce by 25% for table salt, increase 50% for salt flakes)) |
| 1 g | 1/2 tsp black pepper |
| 6 g | 2 garlic cloves (, minced (sub 2 tsp powder)) |
| 120 g | 1/2 cup apple cider vinegar ((Note 2 subs)) |
| 408 g | 1 1/2 cups ketchup (, or Aussie tomato sauce) |
| 106 g | 1/2 cup brown sugar (, loosely packed (ie don't pack it tight)(sub white)) |
| 7 g | 2 tsp EACH black pepper, onion powder, mustard powder ((Note 2)) |
| 2 g | 1 tsp cayenne pepper ((adjust to taste re: spiciness)) |
| 16 g | 1 tbsp Worcestershire sauce ((sub soy sauce)) |
| 473 g | 2 cups water |
| Parsley or chives (, chopped) |
Method: 8 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have successfully made and enjoyed many of Nagi’s recipes so I had a thoughtful look at what went wrong with my ribs tonight. I hope this might help others with the possible mistakes I made. Sadly they were only just ok with no sauce left to use to baste at ” — a cook, 3★
“I made these. By the end the ribs were swimming in oil – presumably all the fat that cooked out. I separated as much of the oil as I could from the sauce and refrigerated the sauce separately from the ribs over night. Whatever fat was left (minimal) hardened o” — a cook, 4★