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!
12 Oz Chuck Roast
1 Diced White Onion
2 Diced Small Carrots
2 Diced Celery Stalks
3 Cloves Garlic
1 Tbsp Olive Oil
3/4 Cup Red Wine
2-3 Cups Beef Broth
1 1/2 Cup Strained Broth from Pot
1/4 Cup Broth
1 Tbsp Flour or Cornstarch
Dice your veggies. Set aside.
Take your chuck and cut into large cubed chunks.
Season your beef with salt and pepper.
In a hot dutch oven, sear your beef on all 4 sides until golden brown. Remove from pot.
Add your veggies and sauté until fragrant.
Add your liquids.
Put the beef back into the pot and throw in aromatics of your choosing and any more seasonings. Let simmer on low for 4-6 hours or until meat is very tender.
Remove the meat and strain the broth. Use some of the broth to make gravy.
In a lot pot, add some of the strained broth. Carefully take 1/4 cup of broth and mix in a separate bowl 1 tbsp of flour or cornstarch. This makes a slurry. Once a smooth consistency, pour back into the broth. Lower the heat and let this simmer until thickened. If not thick enough, repeat.