Easy Roast

Prep time 20 mins | Cook time 3 hours

Brian Shef

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2 min read

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Feb 7, 2022

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Ingredients

• Beef short ribs or beef chuck roast
• One large or 2 small bulb(s) of garlic
• One 750ml bottle (cheap) red wine
• Two cups (ish) beef or chicken stock
• Optional: Large yellow onion
• Optional: One bunch of fresh parsley
• Coarse salt
• Black pepper
• Aluminum foil

Instructions

1. Preheat oven to 375F.
2. Liberally season the meat with the salt and pepper. Optionally, add any other seasonings to taste.
3. Place roasting pan on stovetop, on high heat.
4. Sear off the meat on all sides — do not worry about cooking through. The goal is to get a nice dark crust on the meat to help lock in flavor and juices during roasting.
5. Slice the garlic bulb(s) in half, and place cut side down directly in the roasting pan. Optionally, add in two halves of a large yellow onion for extra flavor boost.
6. Pour in the bottle of wine, and then enough stock so that the liquid just come up even with the meat.
7. Reduce liquid until about an inch to an inch-and-a-half of the meat is up above the liquid, about 10–15 minutes.
8. Cover the roasting pan with foil, and place in the oven at 375F for 3 hours.
9. After three hours of roasting, remove the meat. Pour the remaining liquid through a strainer, forcefully pushing through the soft, roasted garlic. This is a sauce (which can be adjusted for taste and texture easily at this point) which can be poured over the meat. Optionally, garnish with roughly chopped, fresh parsley, for added flair.
10. Serve hot. We recommend serving with freshly steamed green beans and cheesy polenta, but you do you!