Red Wine–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	21%	41%
fat	1%	1%
aromatics	20%	14%
salt	0%	0%
vegetables and beans	14%	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 (2.3kg) beef short ribs (see note)
	Kosher salt and freshly ground black pepper
14 g	1 tablespoon (15ml) vegetable or other neutral oil
100 g	2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
225 g	2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
400 g	1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
15 g	5 medium cloves garlic, smashed
33 g	2 tablespoons (30ml) tomato paste
	1 (750ml) bottle dry red wine
960 g	1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
10 g	1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
4 g	4 sprigs fresh thyme
2 g	2 bay leaves
	1 (750ml) bottle ruby port wine
	Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

Method: 10 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I've made this many times and it's always a home run. I'm making it again for Christmas this year and the guest list just increased such that I need to 3x the recipe instead of 2x. I can't fit 3 dutch ovens in my oven at once, so I'd need to plan for two cooks” — a cook

“Agree with everyone on makingport reduction day before and adding to taste rather than whole reduction (and saving it for future use)Tips from other recipes:1). Once off the heat, leave ribs in to cool down for 30-60 minutes. It lets the meat suck up juices. I” — a cook