Grammy's Kitchen · Braised Short Ribs · Tender Grilled Short Ribs
One of 170 braised short ribs recipes we measured
from www.seriouseats.com
It ranks #1 of 170 for gravy quality among the braised short ribs recipes we compared. 3 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 11% |
| fat | 0% | 1% |
| aromatics | 0% | 9% |
| salt | 7% | 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.
| 907 g | 2 pounds boneless short ribs or 4 pounds English-cut short ribs (see note) |
| Kosher salt and freshly ground black pepper |
Method: 4 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is, frankly, a game-changer for me. I love a great steak, but I usually only get it when ribeye is on sale, which isn't very often. I've made these twice now, I've never paid more than $6 a pound (as opposed to nearly double that for ribeye), and it's so ” — a cook
“I plan to try this in the coming days/weeks, but I need a bit of clarification. You describe prepping the grill (coals or gas) for indirect heat, but then cook the short ribs over the heat source -- can you please explain why you're only heating half the cooki” — a cook