Red Wine Braised Beef Chuck (Short Ribs Shortcut)
Looking for a cozy, flavor-packed dinner that feels gourmet without the wait? This Red Wine Braised Beef Chuck (Short Ribs Shortcut) delivers rich, slow-braised flavor, tender beef chuck, and classic comfort food vibes in a fraction of the time—perfect for an easy yet elegant homemade meal.
Can I substitute beef chuck for short ribs?
Yes—beef chuck is a great, budget-friendly substitute that becomes just as tender and flavorful when braised properly.
What type of red wine works best?
Use a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir—choose one you’d enjoy drinking for the best flavor.
Do I have to sear the chuck roast first?
Yes. Searing creates deep flavor and builds fond, which enriches the braising liquid.
Can I substitute the wine?
Yes. Use beef broth with a splash of balsamic vinegar or red wine vinegar, but the flavor will be lighter.
Why is my chuck roast tough?
It likely needs more cooking time, not less. Chuck becomes tender only after the collagen breaks down during slow braising.
How long should I braise chuck roast?
Typically 2½–3½ hours at 300–325°F, until the meat is fork-tender.
Cook with me!
Red Wine Braised Beef Chuck (Short Ribs Shortcut)
Ingredients
- 3 lbs. chuck roast boneless
- 1 ½ tsp. + 1 tsp. fine sea salt divided
- 1 ½ tsp. crushed black pepper
- ¼ cup + 2 tbsp. all-purpose flour divided
- 3 tbsp. olive oil
- 8 large carrots ends trimmed, peeled, and chopped into 1-2” pieces
- 750 ml bottle cabernet sauvignon red wine
- 32 fl oz box beef stock
- 1 garlic head very top sliced off to reveal cloves inside
- 2 sprigs fresh rosemary
- 2 tbsp. packed brown sugar
- 2 bay leaves
- 2 tsp. Worcestershire sauce
- ¼ tsp. ground cloves
- 2 tbsp. salted butter
- 4 tbsp. water
Instructions
- Preheat oven to 300F.
- Slice the chuck roast into short rib-like pieces, about 3-5” rectangles. Season all sides generously with the 1 ½ tsp. salt and crushed black pepper. Dust evenly with the ¼ cup flour, shaking off any excess.
- Place a large, oven-safe dutch oven, over medium high heat. Add the olive oil to warm up for 1 minute, until glistening.
- You may need to work in 2-3 batches to prevent overcrowding in the dutch oven which will prevent a golden crust from forming on the beef. Add the seasoned chuck roast to the hot oil to sear untouched for 4-5 minutes, then flip with tongs to sear untouched 4-5 more minutes. A deeply golden crust should form on both sides.
- If you worked in batches, add all meat back into the dutch oven. Reduce heat to medium before adding the red wine. Let cook for 1 minute, then add the beef stock.
- Add the garlic head, fresh rosemary sprigs, brown sugar, bay leaves, Worcestershire sauce, ground cloves, and remaining 1 tsp. fine sea salt. Stir to combine.
- Bring to a boil, then cover with the lid to slow cook in the oven for 3 ½ – 4 hours, until meat
- shreds easily between two forks.
- In a small bowl, whisk the remaining 2 tbsp. flour and water until smooth.
- Use a slotted spoon to transfer all meat and veggies from the dutch oven to a separate bowl. Place the dutch oven over medium high heat. Stir in the flour-water slurry.
- Bring to a boil, then reduce heat to simmer for 25-30 minutes, until sauce has reduced by half, a little glossy, and slightly thickened up. Stir occasionally to prevent any burning along the edges.
- Stir the butter into the simmer sauce.
- Either add the beef and veggies back into the simmer sauce to coat or serve the simmer sauce over the beef.
- If prepping in advance, add the meat back into the simmer sauce, let cool to room temperature, then store in the fridge for up to 2 days in advance. Reheat over medium on the stovetop with a splash of beef stock and covered with the lid until meat is warmed through, about 10-15 minutes.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!
You mention a head of garlic in your ingredients list but not in the instructions. Could you advise where to add it please?
Hi Ester! The garlic goes in at the same time as the carrots! Apologies for any confusion!
I’m confused about the garlic. You put it in the pot and another set in a small pot, but never said what to do with it in the directions.
Hi Dolly! Sorry for any confusion! The garlic confit (the one placed in a separate small pot) was used to make garlic confit mashed potatoes to serve on the side. The garlic goes in the dutch oven with the other ingredients for the beef!
I saw this on your IG and had to try it out this weekend! For the last step you mentioned that if desired, to strain and thicken the liquid on the stovetop, is this for serving over the beef chuck?
Yes, that is correct! It’s if you want to have a little glaze to serve on top but totally optional too!
So delicious !!
Will be a regular for sure !!
Great recipe! Came out perfectly!
Delicious! Will do it!!
The best thing we have ever had!!!! All your recipes are six star restaurant quality! All the love, from Australia xx
this was my first time making a dish like this and i absolutely loved it! it’ll def become a regular meal! the ONLY thing i did differently was i removed the garlic and blended it in with the sauce!