Red wine braised chuck is Kenji's American take on classic French braised short ribs. While short ribs are a traditional French dish, Kenji adapts the technique to a more affordable, widely available cut—beef chuck—making the comforting, slow‑cooked flavor accessible to home cooks across the United States.

In French cuisine, braised beef often uses veal or beef shank with a mirepoix, red wine, and a rich veal stock, sometimes finished with butter (mountage). Kenji’s version swaps veal stock for chicken stock, adds gelatin for body, and uses a simple mirepoix with MSG for umami, keeping the technique but simplifying ingredients for the American pantry.

Traditionally, French braised short ribs are served sliced with a spoonful of the reduced wine sauce, accompanied by buttery mashed potatoes or crusty bread to soak up the glaze. Kenji serves his chuck over creamy polenta, which fulfills the same role of a soft, starchy base.

This hearty pot roast is popular for family gatherings, holiday meals, and weekend dinner parties in the United States. Its long, slow cooking method makes it ideal for feeding a crowd while allowing the cook to socialize while the dish braises.

Kenji uses beef chuck, dry red wine, chicken stock, and powdered gelatin. Acceptable substitutes include beef shoulder roast for the chuck, dry sherry or a non‑alcoholic wine substitute for the red wine, beef or vegetable stock for the chicken stock, and agar‑agar in place of gelatin.

Pairs nicely with creamy mashed potatoes, roasted root vegetables, sautéed greens such as kale or Swiss chard, and a simple green salad with a vinaigrette to cut through the richness.

The dish combines French braising technique with an affordable American cut, uses gelatin to mimic the body of a traditional veal stock, and incorporates MSG for extra umami—resulting in a deep, glossy sauce without the cost of premium short ribs.

Common errors include under‑searing the meat (resulting in a flat flavor), reducing the wine too quickly over high heat (losing aromatic compounds), and not skimming excess fat, which can make the final glaze greasy.

Gelatin provides the body and mouthfeel that a rich veal stock would give, but it’s quicker and more reliable for home cooks who may not have time to make a gelatin‑rich stock from scratch. It ensures a glossy, thick sauce without extra effort.

Yes. Cool the meat and sauce to room temperature, then store in an airtight container in the refrigerator for up to four days or freeze for three months. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much.

The glaze should be thick enough to coat the back of a spoon and have a glossy, deep ruby color. It should cling to the meat without pooling excessively, indicating proper reduction and gelatin integration.

The meat will be fork‑tender, offering slight resistance but pulling apart easily. The internal temperature should be around 190‑200 °F, and the sauce will have reduced to a glossy glaze.

The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, detailed technique breakdowns, and practical recipes that demystify classic dishes for home cooks, often emphasizing flavor development and efficient kitchen methods.

Kenji blends rigorous food science with approachable storytelling, testing multiple variations before presenting a final method. Unlike many channels that rely on shortcuts, he explains the chemistry behind each step—like gelatin’s role in sauce body—so viewers understand why the technique works.

Kenji’s channel features recipes such as Classic Coq Au Vin, Beef Bourguignon, French Onion Soup, and a scientific take on Ratatouille, all showcasing his signature blend of technique, flavor, and practicality.