Alright, this economy has been rough lately. Food costs have skyrocketed to extremes. I have noticed some of my favorite food staples I am not buying as often because of their price. I am a huge fan of short ribs but found that I was paying 15-20$ for a pack of 4 short ribs. The worst part of all is that there would be a bone, so I am not even getting that much meat.
Well, I have the ultimate hack to get that delicious short rib taste for the price of about 1$ a rib. Did you know you can use chuck roast? Yep! I found on sale chuck roast for a steal! And while prices may vary, it is much cheaper to use this cut versus the short rib. I cut my chuck and treated it as a short rib. I was astounded with the flavor that came from this cut of meat and the best part? It cost 7$ for the entire pack which yielded me 6 full short ribs and some extra change.
First, you want to cut your chuck into cubes about the size of a short rib or a bit larger. They will shrink as they cook, so about 2-3 oz cuts. Then I treat them just like a short rib. I season with salt and pepper. I chop my carrot, celery, and onion together with some garlic.
In my dutch oven I sear my chuck on each side then remove from the pot. Next, add your veggies and sauté until fragrant. Deglaze the pan with red wine and beef broth and put the meat back in. I like adding aromatics and seasoning such as salt and pepper. Simmer for 4-6 hours on low. The longer they simmer, the more tender they are.
Once they are done, strain the broth and pour into a hot pot and boil. Mix 1 tbsp of the broth with 1 tbsp of flour and pour into your pot. This will help thicken the broth. You can also do the same with cornstarch instead of flour. Either works for me. Serve this over mashed potatoes and top your chuck with gravy and parsley!
$1 Easy Braised Short Ribs Hack
Equipment
- Dutch Oven or Large Pot
- Sharp Knife & Cutting Board
- Tongs
- Strainer
- Mixing Bowl
Ingredients
For the Braised “Short Ribs”:
- 12 oz chuck roast cut into large chunks (about 2-3 oz each)
- Salt and black pepper to taste
- 1 tbsp olive oil
- 1 white onion diced
- 2 small carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ¾ cup red wine
- 2-3 cups beef broth
- 1 sprig fresh rosemary or ½ tsp dried
For the Gravy:
- 1 ½ cups strained broth from the pot
- ¼ cup broth separate for slurry
- 1 tbsp flour or cornstarch
Instructions
Prep the Ingredients
- Dice the onion, carrots, and celery. Set aside.
- Cut the chuck roast into large, short rib-sized cubes.
- Season generously with salt and black pepper.
Sear the Beef
- Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
- Sear the beef on all four sides until golden brown (about 2 minutes per side).
- Remove the beef from the pot and set aside.
Sauté the Vegetables
- Add the diced onion, carrots, celery, and minced garlic to the same pot.
- Sauté for about 5 minutes, until fragrant and slightly softened.
Deglaze and Simmer
- Pour in ¾ cup red wine, scraping up any browned bits from the bottom of the pot.
- Let it simmer for 2 minutes, then add 2-3 cups beef broth and the rosemary.
- Return the seared beef to the pot, making sure it’s mostly submerged.
Slow Braise
- Cover and simmer on low heat for 4-6 hours, or until the beef is tender and easily shreds with a fork.
Make the Gravy
- Remove the beef and strain the broth.
- In a separate bowl, mix ¼ cup broth with 1 tbsp flour or cornstarch to make a slurry.
- Pour the slurry into the strained broth, stirring over low heat until thickened.
Serve and Enjoy!
- Serve the braised beef over mashed potatoes.
- Drizzle with homemade gravy and garnish with fresh parsley.
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