Buzz
The beef shoulder rib is often confused with other more popular cuts, but it is truly unique. The shoulder is a large part of the cow, and the rib from this area can be tough because it comes from the shoulder. Therefore, you cannot cook it like a rib-eye or T-bone steak. Instead, roast the boneless shoulder rib in the oven until it becomes tender. That’s when you’ll understand why this affordable cut of beef is so loved!
Steps
Preheat the oven to 163°C
Lower the oven rack so that your cast-iron pot fits inside the oven. You should do this before the oven gets hot to avoid touching the hot racks.
- If you have a small oven, you may need to remove one of the racks to fit the pot inside.
- Want to slow-cook the beef shoulder rib? After marinating and searing the meat, just place it in the pot and set the slow-cooker to 'Low'. It usually takes around 6-8 hours for the meat to become tender.
Heat 3 tablespoons (45ml) of oil in a cast-iron pot
Pour vegetable oil into the pot and set the heat to medium. The oil will begin to gently bubble once it’s hot. If you don’t have vegetable oil, you can substitute with canola or sunflower oil, which works just as well.
- Don’t skip the step of searing the beef shoulder rib on the stove. Searing the meat before slow-cooking enhances its flavor, and it only takes a few minutes!
Sear each side of the meat for 5 minutes
Place the beef shoulder rib, weighing about 1.5 - 1.8 kg, into the hot cast-iron pot. You’ll hear the sizzling sound as you lay the meat into the pot. Continue to sear the meat for 5 minutes until it crisps and turns a golden-brown color. Carefully use tongs to flip the meat and sear the other side for another 5 minutes.
- If using a piece of meat larger than 2 kg, you may need to cook it for a longer time.
- There’s no need to move the meat around while searing. Just focus on developing a crispy, flavorful surface that will add to the taste as it slow-cooks in the oven.
Season the beef with onion soup mix, broth, and butter
Sprinkle one packet of onion soup mix over the meat. Next, pour 480 ml of beef broth into the pot. Cut 4 tablespoons (60 g) of butter into small pieces and place them on the meat. The seasoning packet, broth, and butter will combine to enhance the beef's flavor and help tenderize it during cooking.
- If you don’t have broth, you can substitute with ½ cup (120 ml) red wine and 1.5 cups (350 ml) water, then add 2 beef bouillon cubes to the pot.
- Don’t have onion soup mix? No worries – simply mix 2 tablespoons (15 g) of minced garlic, 2 teaspoons (2 g) of dried thyme, 1 teaspoon (2 g) of dried rosemary, 1 tablespoon (15 g) of salt, and 1 teaspoon (2 g) of pepper.
Bring the broth to a gentle simmer
Remove the lid so you can see when the broth starts to simmer. You won’t cook the meat fully on the stove, just heat the broth before transferring it to the oven.
Cover the pot and place it in the oven
Turn off the stove and cover the cast-iron pot with the lid. Put on oven mitts and carefully place the pot into the preheated oven.
Simmer the meat in the oven for 1 hour and 45 minutes
Simmer until the meat starts to become tender. You will feel some resistance when piercing the meat with a fork. This is the indicator that it's time to add the vegetables to the pot.
- Don't want to cook vegetables with the beef? No problem - just continue simmering the meat for a total of about hours.
Add the potatoes and carrots to the pot
Cut the potatoes and carrots into pieces, approximately 0.5 kg each. Slice them into 5 cm pieces for even cooking. Scatter the potatoes and carrots around the beef in the Dutch oven.
- You can use Yukon Gold potatoes for a rich, buttery flavor, or red potatoes if you prefer a slightly sweet taste.
- Feel free to add any vegetables you like! You could also include celery or onion chunks, for example.
Cover the pot and cook for an additional 1.5 to 2 hours
Place the pot back in the oven and simmer the meat until it becomes fully tender. You can check by piercing the meat with a fork to see if it easily goes through, and then test the vegetables to ensure they are soft to your liking.
- Remove the meat as soon as it is completely tender. If left in the oven longer, the beef may dry out.
Transfer the meat and vegetables to a plate
Use tongs and a slotted spoon to place the meat on the plate. Slice the meat into thin pieces using a knife and fork. Scoop the vegetables onto the plate and serve with all the sauce from the Dutch oven.
- If there are leftovers, you can store the beef in an airtight container in the refrigerator for up to 3 days.
Tip
- Keep in mind that beef chuck is not as tender as ribeye, which is why it's essential to cook it slowly at low heat.
