Grammy's Kitchen · Braised Short Ribs · Tamarind-Braised Beef Short Ribs
One of 36 braised short ribs recipes we measured
from www.seriouseats.com
2 cooks on www.seriouseats.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 41% |
| fat | 3% | 1% |
| aromatics | 15% | 14% |
| sweetener | 2% | 0% |
| salt | 1% | 0% |
| vegetables and beans | 20% | 18% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2268 g | 5 pounds (2.3 kg) beef short ribs, English- or flanken-cut (see note) |
| 1/4 cup (60 ml) tamarind paste (see notes) | |
| 32 g | 1 1/2 tablespoons (22 ml) honey |
| 2 g | 1 serrano chile pepper, stemmed and chopped |
| 17 g | 4 teaspoons (17 g) jaggery or dark brown sugar (see note) |
| Pinch of asafetida (optional) | |
| 12 g | 1 tablespoon (12 g) kosher salt, plus more for seasoning; for table salt, use half as much by volume |
| Freshly ground black pepper | |
| 27 g | 2 tablespoons (30 ml) neutral oil such as vegetable oil |
| 28 g | 2 tablespoons (28 g) unsalted butter |
| 14 g | 1 tablespoon (14 g) extra-virgin olive oil |
| 283 g | 1 large yellow onion (10 ounces; 283 g), cut into 1/2-inch dice |
| 450 g | 2 large carrots (about 12 ounces; 450 g total), cut into 1/2-inch dice |
| 15 g | 5 medium cloves garlic, smashed |
| 33 g | 2 tablespoons (30 ml) tomato paste |
| 2 g | 2 bay leaves |
| 3 g | 3 sprigs fresh thyme |
| 10 g | 5 cups (1.2 L) homemade beef or chicken stock or store-bought low-sodium chicken broth (if using store-bought broth, pour 1 packet unflavored gelatin (2 1/2 teaspoons; 10 g) over it and let set for 5 minutes; see notes) |
| 10 g | 1/4 cup minced flat-leaf parsley leaves (10 g) |
| 10 g | 1/4 cup minced cilantro leaves (10 g) |
| Lime wedges |
Method: 5 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Something very wrong here - my paste looked nothing lie the picture, even after adding several tbsp of water to it. In browning the ribs, the tamarind scorched into such a toxic black crust I had to get a new pan to proceed - the scorched mess in my Le Creuset” — a cook, 1.0★
“Every time I make this people think I’m a genius. Such a good recipe.” — a cook, 5.0★