Grammy's Kitchen · Braised Short Ribs · Slow-Cooker Red Wine-Braised Short Ribs
One of 36 braised short ribs recipes we measured
from www.thekitchn.com
It ranks #3 of 36 for tenderness among the braised short ribs recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 64% | 41% |
| fat | 1% | 1% |
| aromatics | 12% | 14% |
| salt | 1% | 0% |
| vegetables and beans | 14% | 18% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 large yellow onion |
| 122 g | 2 medium carrots |
| 80 g | 2 medium stalks celery |
| 1474 g | 3 to 3 1/4 pounds bone-in English-style beef short ribs |
| 18 g | 3 teaspoons kosher salt, divided |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 14 g | 1 tablespoon vegetable or canola oil |
| 240 g | 1 cup low-sodium beef broth |
| 2 g | 2 bay leaves |
| 4 g | 4 fresh thyme sprigs |
| 30 g | 1/4 cup all-purpose flour |
| 33 g | 2 tablespoons tomato paste |
| 708 g | 3 cups dry red wine |
Method: 7 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“To save $$ (we are on a very fixed income and budget), I’d like to substitute a Chuck roast for the short ribs. Should I alter anything in the recipe to accommodate this substitution?” — a cook, 5.0★