I was craving short ribs (this weather!) and came across a giant slab of chuck roast, which is often applied as boneless short ribs, in addition to pot roasts and other things. So of course I bought it 
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I think I can get 3 recipes out of the slab.
What are your favorite ways with either Chuck Roast or Short Ribs?
The last time I bought this cut, I made a Masala Pot Roast:
Past threads with some ideas:
Some ideas on my list so far:
ā Pot Roast
ā Beef Rendang
ā Beef Bourgignon
ā Red Curry Short Ribs
ā Masala Pot Roast / Pasanday
ā Korean Galbi-jim or Makgalbi-jjim or Galbitang
https://www.maangchi.com/recipe/makgalbi-jjim
In addition to rendang, other braised beef dishes I like to make:
beef galbi
beef goulash (I use stew meat, ribs, shanks, etc)
sauerbraten
beef kharcho
I plan to make Cuban ropa vieja soon. Ropa vieja is traditionally made with flank. There are lots of pot roast , chuck, and instapot recipes online
I braised a chuck roast to make tamale filling recently - simply braised the meat in beef stock with some onions, garlic, and bay leaf until tender. Removed the meat, defatted the drippings and pureed the veg and drippings with rehydrated chiles for my sauce, then coarsely chopped the meat and sauced it to the consistency I wanted. Made fabulous tamales, but would also have been great as an empanada/Taco/burrito filling or a topping for polenta, rice, etc.
I like to make classic beef stew with chuck and chile with chuck and pork (country ribs). Also Iāve sous vide chuck at 131 for 48 hours and it comes out med-rare and sliceable for sandwich. I need to play around with seasoning on the SV chuck but it works.
Julia Childās Legendary Beef Bourguignon is my go to recipe. I also make beef stroganoff with chuck roast.
I really enjoyed Ina Gartenās Boeuf Bouguignon last year. I have not eaten or made Julia Childās recipe yet.
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First take: Beef Rendang.
I left it saucier than usual because I always want more sauce.
Made coconut rice to go with.
Tastes (even) better a day later, so I drew on all my patience and put it away 
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DINO RIBS! Rub a couple racks of plate ribs (123A) with kosher salt and black pepper, and throw in the smoker at 275-300F for 4-5 hours (210F internal). Rest for 15 minutes, cut into massive servings (1 rib per), and make like Fred Flintstone.
Roast beef in pressure cooker for best gravy.
I think Fogo de chao serves these
Iām not in the right tax bracket to go to FdC!
You might be surprised.
It might be the cheapest dino rib in nyc.
First Iād have to get to NYC! Even at a FdC near me, it wouldnāt be cheaper than making them myself.
I havenāt come across much that is cheaper than making it myself, but there are other reasons to eat at restaurants.
Iām a tightwad at heart, and thatās one of the reasons we donāt go out to eat very much. Iām sure this could be spun off into itās own thread (or maybe thereās a dormant one just waiting to be revived), but there are few things that I crave that I donāt feel I can do better at home when price is a factor. There are many elements that go into that calculus - arcane ingredients, economies of scale, overall hassle, complexity of techniques - but when those elements arenāt a huge barrier and cost is large, Iāll do it at home. SRR? Home. Sushi? Home. Tempura? Home. A two-dish Chinese meal? Home. BBQ ribs? Home. On the other hand, dim sum or a multi-course (anything over about four dishes) Chinese banquet-style meal Iām not doing at home. I could, but itād be hard because my kitchen isnāt large enough for all the mise. Iāll go out for a mole poblano, because my attempts to make the mole have been sad. Same for a thin crust pizza. Every time Iāve tried to make a good thin crust pizza, the crust is flavorless and/or floppy. I can do a good deep dish, but I have yet to make a nice, crispy, flavorful thin crust. So weāll go out for that.
Apologies for the hijack.
a local resto does a superb short rib. I asked how it was prepared . . . .
chef saidā¦ 5 hours at 265āF . . . sauce/seasoning to your liking . . . but it is the long slow oven braise that produces the tender meat. not gonnaā find that at any fast food place.
similar with a āfamily heirloomā dish called āhashā - but isnāt hash . . .
a beef āchunkā - top/bottom round, chuck, taken Thy pick . . .
a two day prep - braise, fridge, reheat. basically a āshredded beefā thing . . .
