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.