Shhh... we're going to share a BIG secret

Well, for us it's a big secret to share...

For the last few years, Go Blue Dad and I have struggled to cook a pot roast and short ribs to our liking. We have ended up with chewy, rubbery meat instead of tasty meat that falls apart. However, Go Blue Dad figured it out and made two excellent dinners of pot roast and short ribs.

Our secret for success: LOW and SLOW.


Braised Short Ribs with Carrots and Baked Red Skin Potatoes

Seared short ribs and roasted in oven for 4 hours at temperature of 265 degrees F on day 1. Then pulled off fat and put meat in fridge overnight as recommended by Thomas Keller in his cookbook. Roasted again for 1 hour 20 minutes at 325 degrees F on day 2.

If you read recipes from Food Network or other places, some say to cook a roast for two and a half hours or until the meat reaches a temperature of approximately 155 degrees F. However, we found that this does not leave you with tender, tasty, fall apart meat. Instead the meat is tough and underdone. Medium or medium rare meat is okay for steaks, but not if you strive for meat that breaks apart in your hands and does not need a knife to cut through it. Now that we use the Low and Slow method, we cook the meat past the 155 or 165 degree point listed in recipes, but it turns out SO MUCH better.

Pot Roast with Carrots, Turnips, Onion and Potato
Roasted in oven for 6 hours at 265 degrees F.

The roasted vegetables tasted great and the juices (roast juice, red wine, beef stock, etc.) made a great au juice for the roast.

Corned Beef with Potato Latkes
We cook our corned beef on the stove top submerged in water with seasoning for about 8 hours. We cover the corned beef with water two inches above the top of the meat, add the seasoning and bring it to a simmer. Once it simmers, we reduce the heat to low and let it simmer all day.

While I do not have a photo, we cook our pulled pork the same way on the grill - low and slow and it turns out delicious!

Hope this tips helps!! Bon Apetite!!