Red Wine-Braised 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	56%	41%
fat	0%	1%
aromatics	15%	14%
salt	0%	0%
vegetables and beans	35%	18%

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

Ingredients

Weights computed by us.

2268 g	5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
	Good olive oil
	Kosher salt and freshly ground black pepper
	3 cups chopped leeks, white and light green parts (3 leeks)
303 g	3 cups chopped celery (5 to 6 ribs)
320 g	2 cups chopped yellow onions (2 onions)
256 g	2 cups chopped unpeeled carrots (6 carrots)
13 g	1 1/2 tablespoons minced garlic (5 cloves)
	1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
960 g	4 cups beef stock, preferably homemade or College Inn
242 g	1 cup canned crushed tomatoes, such as San Marzano
318 g	1 (11.2-ounce) bottle Guinness draught stout
6 g	6 sprigs fresh thyme, tied with kitchen string
	Toasted baguette, for serving

Method: 4 steps, published by www.foodnetwork.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Crowd-pleasing recipe, all want to have it again.  Full bottle of wine worked, full bottle of Guinness worked. Thyme worked.  Suggestion to add flavor without changing ingredients - When browning the ribs, use a roasting pan instead of a sheet pan, preheat it ” — a cook, 5.0★

“Never made short ribs before. We had 2 elk packages and I was clueless on how to cook them. This was fantastic! I followed the recipe exactly using Cotes du Rhone but made my beef stock from Better Than Bullion. I wasn't sure how it would taste as I don't like” — a cook, 5.0★