How to Cook Beef Chuck Short Ribs

Beef short ribs are meaty and tasty.

Beef chuck short ribs can be the heat of a quick-to-prepare entree. Combined with potatoes and a collection of herbs, you can quickly make enough stew to feed a family or entertain guests.

Things You'll Need

• 2 lbs. Beef chuck from short ribs
• 1 Large Spanish onion
• 2 Carrots
• 3 Stalks celery
• 3 tbsp. Tomato paste
• 2 cups Dry red wine
• 2 cups Low salt beef stock
• 3 large Russet potatoes
• Vegetable oil
• Flour
• Salt
• Pepper
• 3 Sprigs fresh thyme
• 1 tbsp. Fresh sage, chopped
• 2 Bay leaves
• Dutch oven or large, heavy bottom saucepan

Instructions

1. Buy the right cut of beef. Beef chuck is a cut of meat that is perfect for stewing or braising. It is relatively inexpensive and easy to find. It is, quite simply, the meat from beef short ribs cut away from the bone. It has some fat, generally speaking, so if you are having the butcher prepare your meat, ask him to trim some of the excess fat away. Beef chuck is also a tough piece of meat if it is cooked for a short period of time over high heat, like a fillet of beef or sirloin cut. Because of this, the best way to prepare this cut is low and slow: low heat for a long period of time. The recipe we will use today to demonstrate how tasty this cut can be is a classic beef stew.

2. Sear the beef. Have the butcher cut the meat into 1 1/2-inch cubes, or cut the meat yourself when you get home. The size is important for a couple reasons: even size means even cooking time for all of the pieces, and the size itself (1 1/2 inches) makes the beef cubes bite size and perfect for eating. Season them with salt and pepper and toss in a bowl of flour, coating all sides. Take them out and brush off the excess. In a dutch oven (or large, heavy bottom stock pot), heat 3 tbsp. of vegetable oil over medium high heat, until shimmering. Once hot, put about half of the meat into the pot and sear for two or three minutes. Turn the meat over, browning both sides (it is not necessary to brown all six sides, just so a good crust is formed on at least two sides). Repeat with the second half of the meat, adding more oil if necessary (although the beef will most likely have given up some of its own lipid at this point). Set the meat aside on a plate covered with foil.

3. Prep and cook the veggies. In the same pot, add a bit more oil (depending on how much is left over from the beef), turn the heat down to medium and add the onion, carrot and celery, all roughly chopped. This is going to be a rustic stew, so a small dice is not necessary, but uniform size does aid, once again, in the cooking process. Let the veggies cook for five or six minutes, until the onions are translucent and the carrots begin to soften up. Add the tomato paste in the middle of the pot and let it cook, untouched for three minutes. Then, dust 1 1/2 tbsp. of flour over the veggies and tomato paste and mix everything with a wooden spoon to combine. This is a sort of makeshift roux (a combination of flour and fat) that will act to thicken the stew. Cook for another three or four minutes, stirring occasionally, to cook the raw flour taste out of the mixture.

4. Assemble the stew. Add the beef back in (along with any juices that may have collected on the plate). Stir through to combine. Turn the heat back up to medium high and add the red wine. Stir the bottom of the pot with a wooden spoon to loosen any browned bits on the bottom. Bring to a simmer and let the wine cook off the alcohol and reduce a bit; about five minutes or so. Then, add the potatoes, stock, thyme, sage, and four cups of water into the pot. Bring to a simmer. Reduce heat to low and cover. Let it cook for two to four hours, or as long as you can let it.

5. Serve the stew. This type of beef stew stands on its own pretty well. It is great all by itself, but also works over rice or noodles. It is also an excellent filling for a beef pot pie. To make it into a beef pot pie filling, let it cook for an additional hour, uncovered on low. Remove from heat and chill. This mixture can be put inside two large pot pie crusts, or four individual pies. The stew recipe serves four.

Resources

• Cooks.com: Short Rib Ideas