Grammy's Kitchen · Braised Short Ribs · Braised Short Ribs
One of 36 braised short ribs recipes we measured
from www.epicurious.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 24% | 41% |
| fat | 1% | 1% |
| aromatics | 15% | 14% |
| acid | 5% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 9% | 18% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 4 to 6 pounds beef short ribs |
| Coarse salt and freshly ground black pepper | |
| 27 g | 2 tablespoons canola oil |
| 300 g | 2 onions, preferably Vidalia, chopped |
| 122 g | 2 carrots, chopped |
| 80 g | 2 stalks celery, chopped |
| 16 g | 1 tablespoon tomato paste |
| 22 g | 3 tablespoons all-purpose flour |
| 120 g | 1/2 cup red wine vinegar |
| 1 (750-ml) bottle red wine, preferably Pinot Noir | |
| 18 g | 6 cloves garlic, crushed |
| Bouquet garni (4 sprigs of thyme, 4 of sprigs flat-leaf parsley, 2 bay leaves, preferably fresh, tied together in cheesecloth) | |
| 540 g | 2 to 2 1/2 cups beef stock (page 227) or low-fat, reduced-sodium beef broth |
Method: 6 steps, published by www.epicurious.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.