Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs with Red Wine Gravy
One of 36 braised short ribs recipes we measured
from www.bonappetit.com
7 cooks on www.bonappetit.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 48% | 41% |
| fat | 2% | 1% |
| aromatics | 19% | 14% |
| salt | 0% | 0% |
| vegetables and beans | 21% | 18% |
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 all purpose flour |
| 2 g | 1 teaspoon (generous) ground allspice |
| 2495 g | 12 3- to 4-inch-long meaty short ribs (about 5 1/2 pounds), top membrane trimmed |
| 54 g | 4 tablespoons vegetable oil |
| 450 g | 3 large onions, chopped |
| 183 g | 3 large carrots, peeled, chopped |
| 120 g | 3 large celery stalks, chopped |
| 12 g | 4 large garlic cloves, minced |
| 6 g | 1 tablespoon dried thyme |
| 2 teaspoons caraway seeds | |
| 227 g | 8 ounces plum tomatoes, chopped |
| 3 g | 3 small bay leaves |
| 720 g | 3 cups canned beef broth |
| 472 g | 2 cups dry red wine |
| Chopped celery leaves |
Method: 4 steps, published by www.bonappetit.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.