What's for supper: Short-Rib Style Chuck Roast

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Succulent short ribs braised in red wine are available in many gourmet restaurants, but the only way to re-create the dish at home is to purchase boneless short ribs online – they’re not usually available in local supermarkets.

Short-rib style chuck roast is braised in red wine and hoisin sauce. The faux short ribs cook up in 6-8 hours.  MICHAEL HOLAHAN/STAFF
MICHAEL HOLAHAN/STAFF
Short-rib style chuck roast is braised in red wine and hoisin sauce. The faux short ribs cook up in 6-8 hours.

This week, I’m cheating and sharing a recipe for a Short Rib Style Chuck Roast, which tastes just as good and uses a cut of meat you can purchase anywhere. The trick is cutting the chuck roast into four rectangular pieces.

Braising short ribs takes a couple of hours on top of the stove or in the oven, so I suggest cooking these unattended in the slow cooker.

The braising liquid is a simple combination of red wine and a secret ingredient – Chinese hoisin sauce – which adds a wonderful salty sweetness to the dish.

The faux short ribs cook in 6-8 hours on low or 4-6 hours on high and they’re a great make-ahead meal because the flavors improve with overnight refrigeration. If you go the make-ahead route, you can remove the solidified fat from the top of the sauce. Then, gently reheat the short ribs, covered, in a large saucepan on the stove or in a 350-degree oven. Serve with garlic mashed potatoes and steamed green beans.

SHORT-RIB STYLE CHUCK ROAST

1 2½- to 3-pound chuck roast, cut into four rectangular pieces

Garlic salt and freshly ground black pepper, to taste, plus ½ teaspoon black pepper for sauce

1 cup red wine

¾ cup hoisin sauce

1 cup chopped sweet or yellow onion, about 1 medium-size onion

2 cloves garlic, crushed

Sprinkle the beef pieces with the garlic salt and black pepper. Set aside.

Combine the wine, hoisin sauce, chopped onions, garlic and black pepper in the slow cooker and stir. Add the ribs, turning them over in the sauce to coat both sides.

Cover and cook on low until the meat is fork-tender, about 6-8 hours.

Serve immediately or refrigerate overnight. Reheat gently in a saucepan over medium heat or in a 350-degree oven in a baking dish covered with foil, for about 30 minutes.

Makes 4 servings.

WHAT’S COOKING?

Watch Karin prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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