Featured in Season 2, Episode 5
Cook time: Approximately 3 hours
- 3-4 lbs chuck roast
- 1 cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped carrots
- 3 cloves garlic, chopped
- ½ tsp red pepper flakes
- 2 tbs tomato paste
- 1 28oz can whole peeled tomatoes with juice (crush the tomatoes with your hands)
- 2 cups dry red wine
- 2 cups unsalted beef stock
- 8 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 large bunch spinach
- ¼ cup minced parsley
- neutral oil such as grapeseed
- kosher salt
- black pepper
Preheat the oven to 325°. Remove chuck roast from the fridge 30 minutes to 1 hour before cooking, allowing it to come to room temperature. Pat chuck roast dry and season liberally on all sides with kosher salt and pepper. Warm Dutch oven over medium-high heat and add oil.
Once oil is shimmering, add roast and sear, cooking on all sides until brown, 2-3 minutes/side. Remove roast and set aside. Reduce heat on the pot to medium and cool a bit before adding onion, celery, and carrot to meat drippings. Sauté until veggies begin to soften, about 10 minutes, adding the garlic and red pepper flakes halfway through. Once veggies are becoming translucent, add tomato paste and stir to combine.
Next add crushed tomatoes and juice to the pot along with wine and stock. Stir well and bring to a boil. Return short ribs to the pot along with any drippings and top with thyme and rosemary. Cover and transfer the pot to the oven. Cook for 2.5 hours, until the roast is very tender and beginning to fall apart.
Remove the pot from the oven and transfer the roast to a plate. Place the pot and sauce over medium heat and bring to a simmer, allowing the sauce to reduce for an additional 15 minutes. While the sauce is simmering, use two forks to shred the roast into large pieces. Add the spinach and stir until wilted. Return the shredded roast to the pot and stir to combine.
Garnish with parsley and serve.