Grammy's Kitchen · Braised Short Ribs · Tender Slow-Grilled Beef Ribs
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. 164 cooks on www.thespruceeats.com rate it 3.7★.
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% |
| collagen idx | 0.0 | 0.9 |
| marbling idx | 0.0 | 0.9 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 118 g | 1/2 cup dry red wine |
| 64 g | 1/4 cup soy sauce |
| 27 g | 2 tablespoons vegetable oil |
| Optional: your favorite barbecue sauce | |
| 2 g | 1 teaspoon dried thyme |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 8 g | 2 to 3 cloves garlic (minced) |
| 1814 g | 4 pounds beef ribs |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Having cooked both beef back and pork ribs.....NO they do not cook similarly. Pork has much more fat still attached and that alone makes them cook a bit differently. BOTH are low and slow........beef more on the indirect side. weather won't permit my next try ” — a cook
“90 minutes is not at all long enough to cook theses ribs at 250... they were still completely raw after 90 minutes... ruin a birthday party. Try 3 times as long at least. Get your act together if you are going to post recipes.” — a cook