My Beef Braised Short Rib using Chuck Roast Instead

I'm showing you how I make my Beef Braises Short Ribs while on a budget. Using short ribs is a bit pricey so I'm gonna show you how to make this recipe with chuck roast instead. Ingredients and recipe below!

BEEF BRAISED CHUCK ROAST

4 lbs Chuck roast, cut into large chunks
Salt and pepper to taste

1 large onion, chopped
3-4 carrots, chopped
2 celery stalks, chopped
4 cloves of garlic
2 TBSP tomato paste
2 cups red wine
2 cups beef brother
2-3 sprigs of thyme
2 bay leaves
Oil, for cooking

1. Cut Chuck roast into large chúc Ms and generously season with salt and black pepper. Then sear in some oil and set aside. I seared for a total of 5 mins flipping every ~1 min

2. In the same pot, cook onions, celery, carrots and garlic. Cook for ~5 minutes.

3. Add 2 TBSP tomato paste and cook for 2 minutes

4. Add 2 cups red wine and cook til slightly reduces

5. Add 2 cups beef broth 2-3 sprigs of thyme, and 2 bay leaves. Combine well then turn off hear.

6. Add chuck roast back into pot and bake at 360F for 2 - 2.5 hours

7. After baking, carefully remove chuck roast. Then pour the remaining liquid (which should be the veggies, beef broth, red wine, bay leaves, etc) through a strainer. Discard the solids and reserve the liquids

8. Bring the liquid over a simmer and allowed the liquid to reduce.

9. Serve ur ribs over mashed potatoes and drizzle it with your sauce

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[natalie]

Dude I totally would’ve served those carrots and celery with the beef and potatoes! I can’t believe you strained them out! They would’ve been my favorite part of the whole meal! 😂

[maxwellyanof]

Simple, quick, practical. Love that style in the kitchen.

[Shazy]

I make mine just like this until the baking time…try 250 degrees for 4, 5, 6 hours 😊

You inspired me to make it this weekend 😋

[nicholasb]

I’ve been obsessed with this recipe for like 2 months now. I cook mine in an InstaPot so the meat is tender and I blend up the vegetables and sauce to make a nice thick gravy.

[robynchariz]

I love how she said the pot/pan was clean it just had stains because typical household pots/pans are just like that. I dont even care at all. Like is this stain gonna kill me today? Hmm, maybe? Stay tuned.

[pmg-]

short rib is typically more marbled & fatty..hence more tender...but chuck roast is a fantastic option...my recco is cook the chuck low and slow..will be much more juicy..like no more than 275°F

[leslychavez]

Why did I lick my teeth when you said "stained like yo teeth"
LMAO 🤣

[Livelaughandluvjesus]

I came as fast as possible when I heard BEEF.

[crismendoza]

AJ “Bon Appetitties” 😂😂😂😂😅😅 I can’t wait for your first Parent/Teacher meeting. Kids always copy what we say and do 😂😂😂

[carolynturk-huje]

If you do it again, half way through turn meat over, add more beef broth.

[mynvision]

For blending stuff right in the pot, you can use an immersion blender. I actually have two, but I use my Nutribullet one more often because it's just more awesome. I've used them to make blended soups and smoothies, and they are so much easier to clean than a regular blender. I hardly use the regular blender anymore, and only keep it around if I'm mixing a huge amount of blended drinks for the family.

Honestly, I've tried cheaping out with meat before, in my case basic pork stew meat subbing for pork belly when making stewed pork. Tasted good, but without the extra fat, it was definitely drier and less tender. It sucks that meat cuts that used to be super cheap, like that pork belly or my favorite ox tail, are now trendy and expensive. We used to be able to get a huge bag of ox tails in Chinatown for just a few dollars. Now, it's more than $20 for just a few chunks.

For the pots, you can boil some baking soda and water in the pot, then use a throwaway wood spatula to scrape at the stains. I've also used a mixture of baking soda and vinegar to do the same. It really helps to get most of the stains out. I've had badly burnt stuff in my pans that were saved with these methods.

[Iloveyoutube]

Low and slow, for sure. You can try a piece of parchment paper covering the meat in the pot before you bake it. That'll keep the top from darkening like tdpybh. Love your videos!! Thank you!

[poedameron]

That's some nifty hand jujitsu you got going with them salt and pepper shakers. 😉👌

[Hasutora]

I would really reccomend trying it with beef cheeks. They are a little tricky to find but they are super delicious when cooked like this and they are significantly cheaper than short rib. I have also often just done these on the hob because it seals in the moisture better imo. I would also suggest only half searing the beef and cooking it for much longer. Also butter lots of Hope this was useful. Would also suggest trying it with Aligot (which is a mixture of mashed potato and cheese which is super rich and creamy). I think maybe I just like it when my food makes me want to pass out lol.

[soy_gata]

You should cooked it at lower heat and for a longer time. Eventually, chuck roast will fall apart and be just as tender as other pieces of meat.

[tybryga]

I just made this last night. It was freaking DELICIOUS. My entire family loved it. My dad makes THEE best pot roast, so this was my bougie ode to him. If I could make a suggestion, 345-350 degrees for 2hrs 45 min. The meat was very tender and not as dark. My daughter and I enjoy your videos so much! You introduced us to Korean chili paste and chili oil. I'm here for a great and long time 😂😂😂

[Azyir]

whoa your method for sprinkling salt and pepper was so cool

[purpleandred]

I use Menage a trois to cook with, too. I like it alot.

[kimn]

I would’ve cut it smaller since chuck roast is drier. Still looks bomb doe

[pccpwsv]

Do a port and red wine mix, 325 3 hours, allow meat to rest and fully cool in the liquid, strain like you did only push soft veggies through strainer, save for next day, fat will scrape off the top of jus, put meat into sautee pan with juice, oven on high heat and baste the meat until jus is thick and reduced. Will be better, this is how we did it at a James beard restaurant I worked at