Grammy's Kitchen · Braised Short Ribs · Texas-Style Beef 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. 1 cooks on www.seriouseats.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 | 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, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 30 g | 1/4 cup coarsely ground black pepper |
| 46 g | 1/4 cup kosher salt |
| 8 g | 1 tablespoon garlic powder (optional) |
| 2 racks beef short ribs, 4-bones each, 10- to 12-inches square, membrane removed and hard fat cap trimmed to 1/8 inch | |
| 3 to 4 chunks medium smoking wood, such as oak or hickory |
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.
“Not to suggest you run out and buy one, but a ceramic (like a Big Green Egg) can hit and stay at 225F for 24 hrs. or more without being touched. I have never used butcher paper, but the "Texas crutch" (foil) will capture the juices which are great to blend in ” — a cook
“@armchair1 It take a bit more effort on the kettle, but you can smoke low and slow on a kettle. To make things easier, you can pick up a smokenator.” — a cook