Red Braised "Short Ribs" (Chuck Roast)

123 mins
Serves 1
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Directions

  1. 1Cut chuck roast into short rib-sized pieces. Season with salt, pepper, garlic powder, cumin, and a little sugar. Rub in some olive oil.
  2. 2Cut chuck roast into short rib-sized pieces. Season with salt, pepper, garlic powder, cumin, and a little sugar. Rub in some olive oil.
  3. 3Cut chuck roast into short rib-sized pieces. Season with salt, pepper, garlic powder, cumin, and a little sugar. Rub in some olive oil.
  4. 4Sear on high heat until all sides are golden brown.
  5. 5Sear on high heat until all sides are golden brown.
  6. 6Sear on high heat until all sides are golden brown.
  7. 7Meanwhile, prepare veggies: half an onion, two tomatoes, and three carrots, cut into chunks.
  8. 8Meanwhile, prepare veggies: half an onion, two tomatoes, and three carrots, cut into chunks.
  9. 9Meanwhile, prepare veggies: half an onion, two tomatoes, and three carrots, cut into chunks.
  10. 10Remove the seared meat from the pan.
  11. 11Remove the seared meat from the pan.
  12. 12Remove the seared meat from the pan.
  13. 13In the same pan, toss in your veggies and saute for 3-4 minutes until fragrant.
  14. 14In the same pan, toss in your veggies and saute for 3-4 minutes until fragrant.
  15. 15In the same pan, toss in your veggies and saute for 3-4 minutes until fragrant.
  16. 16Add minced garlic.
  17. 17Add minced garlic.
  18. 18Add minced garlic.
  19. 19Add the meat back in.
  20. 20Add the meat back in.
  21. 21Add the meat back in.
  22. 22Season with a third cup mirin, a third cup soy sauce, a teaspoon of chicken bouillon, sesame oil, and half a teaspoon of cinnamon.
  23. 23Season with a third cup mirin, a third cup soy sauce, a teaspoon of chicken bouillon, sesame oil, and half a teaspoon of cinnamon.
  24. 24Season with a third cup mirin, a third cup soy sauce, a teaspoon of chicken bouillon, sesame oil, and half a teaspoon of cinnamon.
  25. 25Add five cups of water and simmer for 1.5 to 2 hours until you can break the meat with a fork.
  26. 26Add five cups of water and simmer for 1.5 to 2 hours until you can break the meat with a fork.
  27. 27Add five cups of water and simmer for 1.5 to 2 hours until you can break the meat with a fork.
  28. 28Serve over mashed potato and asparagus.
  29. 29Serve over mashed potato and asparagus.
  30. 30Serve over mashed potato and asparagus.

Ingredients

  • 1 chuck roast
  • 1 chuck roast
  • 1 chuck roast
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch cumin
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 pinch sugar
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 2 tomatoes
  • 2 tomatoes
  • 2 tomatoes
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 1 third cup mirin
  • 1 third cup mirin
  • 1 third cup mirin
  • 1 third cup soy sauce
  • 1 third cup soy sauce
  • 1 third cup soy sauce
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon cinnamon
  • 5 cups water
  • 5 cups water
  • 5 cups water
  • 1 serving mashed potato
  • 1 serving mashed potato
  • 1 serving mashed potato
  • 4 stalks asparagus
  • 4 stalks asparagus
  • 4 stalks asparagus

Equipment

knifecutting boardwok or large panspoonfork