Forget Short Ribs, Try Red Wine-Braised Chuck Instead

Ingredients

• 3 lb Beef Chuck Roast (trim excess fat, cut into one 4‑inch piece)
• 2 Tbsp Olive Oil (for searing; extra‑virgin preferred)
• 2 tsp Kosher Salt (season meat and vegetables)
• 1 tsp Monosodium Glutamate (MSG) (enhances umami; optional)
• 1 tsp Black Pepper (freshly ground)
• 1 large Onion (trim ends, roughly chopped)
• 2 Celery Stalks (roughly chopped)
• 2 Carrots (peeled, roughly chopped; extra carrots used later for finishing)
• 3 Garlic Cloves (peeled, minced; optional)
• 2 Tbsp Tomato Paste (adds umami and body)
• 4 Fresh Thyme Sprigs (whole sprigs, added whole)
• 4 Fresh Parsley Sprigs (whole sprigs, added whole)
• 2 Bay Leaves
• 1 bottle Dry Red Wine (750 ml, full‑bodied (e.g., Cabernet Sauvignon))
• 1 quart Chicken Stock (store‑bought, low‑sodium)
• 1 Tbsp Knox Powdered Gelatin (about 10 g; adds body and sets sauce when cooled)
• 2 Tbsp Butter (optional, added at the end for richness)
• 1 cup Polenta (Coarse Cornmeal) (for serving; gluten‑free)
• 4 cup Water (for cooking polenta)
• 1 tsp Salt (for polenta)
• pinch MSG (for polenta)

Instructions

1. Season and Sear the Chuck

   Pat the 3 lb chuck roast dry, then season all sides with 2 tsp kosher salt, 1 tsp MSG, and 1 tsp black pepper. Heat 2 Tbsp olive oil in the Dutch oven over high heat until shimmering, and sear the meat until deeply browned on all sides, about 8‑10 minutes.

   Time: PT10M

   Temperature: high

2. Prep Aromatics

   While the meat browns, trim the ends off the onion and roughly chop it. Roughly chop 2 celery stalks and 2 carrots. Peel and mince 3 garlic cloves.

   Time: PT8M

3. Brown the Vegetables

   Remove the seared meat and set aside on a plate. Add a splash more olive oil if needed, then add the onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables develop a light caramel color, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

4. Add Tomato Paste and Garlic

   Stir in 2 Tbsp tomato paste and the minced garlic. Cook, stirring, until the paste darkens slightly and becomes fragrant, about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Reduce the Red Wine

   Pour the entire 750 ml bottle of dry red wine into the pot, add 2 bay leaves, 4 thyme sprigs, and 4 parsley sprigs. Increase heat to high and bring to a rapid boil, then reduce until the volume is roughly half (about 10 minutes).

   Time: PT10M

   Temperature: high

6. Prepare Gelatin‑Infused Stock

   While the wine reduces, sprinkle 1 Tbsp powdered gelatin over 1 quart chicken stock in a small bowl. Let sit 5 minutes, then whisk until fully hydrated.

   Time: PT5M

7. Combine and Bring to Simmer

   Return the browned meat to the pot, nestling it among the vegetables. Add the gelatin‑infused stock, ensuring the meat is at least half submerged. Bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

8. Oven Braise

   Cover the Dutch oven with its lid slightly cracked and place it in a pre‑heated oven at 300 °F. Braise for 3 hours, flipping the meat once halfway through for even browning.

   Time: PT3H

   Temperature: 300°F

9. Test Tenderness and Rest

   Remove the pot and probe the meat with a fork. It should offer slight resistance but pull apart easily. Transfer the meat to a cutting board, tent with foil, and let rest 10 minutes.

   Time: PT10M

10. Strain the Sauce

    Using a fine mesh strainer, pour the cooking liquid into a clean saucepan, discarding the braising vegetables. Press gently to extract as much liquid as possible.

    Time: PT5M

11. Finish with Fresh Carrots

    Add 2 peeled, sliced carrots to the strained sauce. Simmer uncovered over medium heat until the carrots are tender, about 30 minutes, skimming any fat that rises to the surface.

    Time: PT30M

    Temperature: medium

12. Reduce to Glaze

    Continue simmering the sauce until it thickens to a glossy glaze that coats the back of a spoon, roughly 15 minutes.

    Time: PT15M

    Temperature: medium‑low

13. Mount with Butter (Optional)

    Whisk in 2 Tbsp butter off the heat until fully emulsified, giving the glaze a silky finish.

    Time: PT2M

14. Prepare Polenta

    In a saucepan, bring 4 cups water to a boil, add 1 tsp salt and a pinch of MSG. Gradually whisk in 1 cup polenta, reduce to low heat, and cook, stirring frequently, until thick and creamy, about 15 minutes. Stir in a small pat of butter for richness.

    Time: PT15M

    Temperature: boiling then low

15. Plate and Serve

    Slice the rested chuck into generous pieces, arrange on a bed of creamy polenta, and spoon the glossy red‑wine glaze over the meat. Garnish with a sprig of fresh thyme if desired.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g