Braised Beef Short Ribs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
liquid	42%	41%
fat	2%	1%
aromatics	8%	14%
salt	1%	0%
vegetables and beans	36%	18%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2268 g	5 pounds short ribs (about 6 English style ribs)
6 g	1 teaspoon kosher salt
2 g	1 teaspoon black pepper
41 g	3 tablespoons vegetable oil
80 g	2 ribs celery (diced)
150 g	1 sweet onion (diced)
	2 shallots (minced)
732 g	12 baby carrots (or 3 medium carrots, diced)
22 g	3 tablespoons all-purpose flour
12 g	2 teaspoons kosher salt
16 g	1 tablespoon tomato paste
17 g	2 tablespoons minced garlic (or garlic paste)
4 g	1 teaspoon dry mustard powder
1 g	1/4 teaspoon red pepper flakes
	750 ml Cabernet Sauvignon (or red wine of your choice (3 cups))
960 g	4 cups beef stock
6 g	6 sprigs fresh thyme
	4 sprigs fresh oregano
4 g	4 sprigs fresh rosemary
2 g	2 bay leaves (fresh or dried)

Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is my go to recipe every time I make short ribs. I’ve learned a few things through trial, error and experimentation. I season my ribs with Montreal Steak Seasoning. We love the stuff. I use the whole bottle of a red blend wine, specifically a Hahn GSM, Gr” — a cook, 5.0★

“I love this recipe. I've made it twice with meaty short ribs following your recipe exactly for dinner parties. The price of short ribs has gone sky high and finding good meaty ones isn't easy, so I just did it with a chuck roast. I trimmed it out into pieces r” — a cook, 5.0★