Short Ribs: My Favorite Money Saving Hack

 Short Ribs:  My Favorite Money Saving Hack

It’s been rough lately… this economy has made it incredibly
difficult to buy hamburger…much less higher cuts of meat. Food costs have skyrocketed to extremes.  Steaks and roasts and especially beef has moved to prices that are unreachable.  

 

 

 

 

 

 

 

 

There are some cuts that I don’t even look at anymore. For example, yesterday I saw for prime rib roast in the meat case selling for $33 a pound.  I had to do a double take. I stared at this pitiful little 5 and a half pound rib roast with a $183 label on it thinking it must be a mistake.  It wasn’t.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I am a huge fan of short ribs but I stopped making them because who can afford $23 a pound?  I was paying  over $20 for a pack of only 3 or 4 short ribs. The worst part of all is that there would be a bone, so I wasn’t even getting that much meat. 

 

 

 

 

 

 

 

 

 

 One day a butcher was putting out a tray of short ribs and saw me staring at the ribs in my cart and contemplating whether or not to put them back.  He whispered, “want to know a secret?”  He then handed me a chuck roast that was only $3.99 a pound.  I looked at him and asked, “This is your secret?” 

 

 

 

 

 

 

 

 

 

 

 

 

 

He went on to explain that if you want the same exact tenderness and flavor of short ribs at a price you can afford, go with a Chuck Roast.  I said, ‘I’m listening.” 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 He went on to explain that short ribs are cut from the front shoulder area of the cow and there is no difference in taste and flavor.  I said, “then why are short ribs so expensive and chuck roasts so affordable?” He said, “the ribs are more expensive because high demand from social media, upscale restaurants, and barbecue chefs has turned a historically overlooked, budget-friendly cut into a high-priced luxury item.  Cooking shows, food bloggers, and trendy restaurants have popularized braised and smoked short ribs, driving up market demand.”

 

 

 

 

 

 

 

 

 

 

 

 

He told me how to trim and cut the chuck roast and make my own boneless ribs that day and I have been cutting my own ribs for a fraction of the cost ever since.  I think they are better than the ribs you buy in the store. You truly get your money’s worth and then some. I can buy a chuck roast for about $9 and get at least 6-8 ribs that would cost me at least $25.   

 

Here's how you do it...first you need to trim, clean, and cut the chuck roast…

 Pat dry: Dry the chuck roast with paper towels. Follow the seam that runs down the roast. Look at the natural muscle lines (seams of fat and connective tissue).  Using a sharp knife, cut along that seem and pull the meat apart.    

 

 

 

 

 

 

 

 

 

 

 

 

 

Then trim the fat along that seam and any other large portions of fat anywhere on the roast.  You want to leave a little fat but remove the thicker larger pieces of fat. Just slice off heavy exterior hard fat caps or silver skin.

 

 

 

 

 

 

Next you want to cut the roast into thick rectangular chunks roughly 2 to 3 inches in size, mimicking the shape and heft of boneless short ribs.

 

Okay you’re ready to cook them.

 1 - 4 lb. chuck roast, cut into thick rectangular chunks

1 packet from a box of Lipton Beefy Onion Soup Mix

1 can of low sodium beef broth

Salt and pepper to taste

 

I like to oven roast my short ribs but you can put them in a slow cooker if you have the time to set it and forget it.  

 

 

 

 

 

 

 

 

 

 

Pat the meat dry with a paper towel and freely salt and pepper them on all sides. Lay them in a 9 x 13 casserole dish.

 

 

 

 

 

 

 

 

 

 

 

 

 Pour a little of your beef broth in the bottom of the dish and lay the ribs on top.  Sprinkle the Onion Soup mix all over the top of the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Pour the remaining broth all around the ribs trying not to remove the onion soup mix. Throw in a few whole Baby Bella mushrooms if desired. This is optional. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover very tightly with aluminum foil and bake at 350 degrees for at least 4-5 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Uncover and test with a fork to see if you have tender ribs that give no resistance when you test the center of a rib.  When you get to that stage the ribs are finished.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat is done when fork-tender and easily pull-apart/tender like traditional braised short ribs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Allow to rest for 10 minutes and then serve over mashed potatoes. YUM!

 

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