Has anyone used beef chuck short ribs to make stew?

[msgenie516]

Hi,

I was at Costco yesterday looking for beef stew meat. The beef offered as stew meat always seems too dry to me as there is no fat marbling--I know fat isn't healthy but I like an enjoyable meal! I always end up buying shin or shank (as it is sometimes called) which can make a good stew, but there is so much time-consuming trimming involved and a lot of waste--large bones, tendons, etc.

This time I came across boneless beef chuck short ribs. The marbling looked great and there was hardly any trimming to do. So I went ahead and bought a package, brought it home, cut it up into stew-size pieces, packed it up in a freezer bag and put it in the freezer. I was not familiar with this cut but it looked so good, I bought it anyway!

I searched on the internet and found that it is recommended for stew, so at least I feel encouraged to try it. I was just wondering if anyone else has used it for stew and what the results were. Thanks for any input!

Genie

P.S. If anyone has any recommendations of what other cuts are good to use, I'd love to hear about it!

 

[tonini3059]

I am not sure if it is the same cut but I always use chuck roast for my braised beef dishes, i.e. stew, stroganoff etc. It has alot of connective tissue which breaks down when it is cooked and lends a nice texture to the meat and fall of the bone tenderness.
Never mind, I just looked and they art a little different since they have the bone in it, but the overall application is the same, they will make great stew. I would suggest browing the ribs whole then continue making the stew how you would normally. Then let it cool, take out the ribs, debone, cube then put back into the stew and reheat the next day. This will allow the bones to add flavor to the stew and it will be easier to take the meat off of the bone once they are cooked and cooled. In addition by allowing it to rest and reheat the flavors blend better. Good luck and let us know how it turns out.

 

[farmerlor]

Yes, I broil them for awhile to get them nice and brown so I get a really rich stock, then I cook them in the stock until everything is falling off bones. Now for me the next step is to refrigerate the mess until next day so I can skim off the extra fat. But yes, the short ribs work very, very well for stew or beef wellington or whatever you wanted to use the meat for. I love it when they go on a really great sale.

 

[EweSheep]

My mom makes them for her "sirloin beef" tips and they were awesome!

Go for it!