Grammy's Kitchen · Braised Short Ribs · Wine-Braised Short Ribs for Two
One of 170 braised short ribs recipes we measured
14 cooks on www.thespruceeats.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.
| this recipe | typical | |
|---|---|---|
| liquid | 46% | 11% |
| fat | 2% | 1% |
| aromatics | 27% | 9% |
| sweetener | 0% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 17% | 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 bone-in short ribs (about 4 [2-inch] ribs) |
| 8 g | 2 teaspoons kosher salt |
| 14 g | 3 teaspoons canola oil, for browning |
| 150 g | 1 small onion, diced |
| 122 g | 2 small peeled carrots, one diced and one sliced into thin coins |
| 3 g | 1 clove garlic , minced or pressed |
| 11 g | 2 teaspoons tomato paste |
| 177 g | 3/4 cup dry red wine |
| 240 g | 1 cup low-sodium beef stock |
| 1 g | 1 bay leaf |
| 80 g | 1/2 cup frozen pearl onions, thawed |
| 35 g | 1/2 cup cooked mushrooms |
| 6 g | 3 grinds freshly ground black pepper |
| 4 g | 1 teaspoon brown sugar, optional |
Method: 8 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe for short ribs! I’ve made it three times now and it is an easy alternative to Beef Bourguignon. Boneless short ribs work just as well as bone-in. There is no need to do the vegetable waste/exchange as the onions and carrots last throughout the bra” — a cook
“Made this recipe tonight. Would make it again, but not dispose of carrots and onions when straining just the bones and bay leaf. Had to add flour to thicken. Also would up it to 2 cups of beef stock. Definitely a winner...my husband is very happy and so am I.” — a cook