I wanted to also post this to ”The Kitchen Table” but the new improvements will not give me that option any longer ;(

EMILY, would you please ask the programming team to remedy this?

I often make 2lbs. chuck slow cooked in my multicooker, mostly for things like enchiladas. I'd think slow would be tastier than pressure, but haven't tried the latter, so that's just a guess. The biggest difference is that I start it with more veg, including a lot of whatever's sad and wants to be used, and generally, I put semi-dry carrot tops or similar in the bottom as a bed. But really very similar. EXCEPT I don't use the water. If there's plenty of onion, greens and other watery veg, I don't add water. You don't need it for slow cooking. The vegetables will shed water. For the way you make it, I'd suggest just using less water. Good luck!

The disadvantage of the PC is that it is a hassle to add veg, wine, etc partway through the process. If you have plenty of time, I'd slow cook it.

I agree with the comments regarding slow cooking, although I’ve never owned a pressure cooker. I doubt any taste would be sacrificed with a sc and isn’t it more hands off? Just guessing a pc would require more monitoring…?

1.8# is plenty for two people -- I rarely get over a 2# chuck roast. I always cook it slow and moist (on stovetop or in oven); flavor never suffers.

Thanks, everyone. I decided to stick w slow cooking it because as you folks pointed out, easier to add veggies and more cook time latitude and flexibility. I have other things to do.

Yes, I will add other vegetables that need cooking.

We actually enjoy having leftovers. It aslo makes good sandwiches. This small amount will disappear quickly.

I am going to cook some spareribs but, darn it, the electric smoker isnt working. When I plug it in, it pops the circuit braker — tried different outlets — outdoor outlets with GFCI. I could cook them on charcoal but all of the Northeast has been very dry. I have a small propane grill, but I think the directions advised against using a smoke box.

I’ll just put some Sweet Baby Ray’s chipotle BBQ sauce on them.

I’m running out of energy, it gets dark at 5 PM. I have to clean up house and myself. Get all prettied up so that I can vpte tomorrow, see if there are any people with placards supporting who and who.

I don't know where I got this recipe, but I've made it many times, including for a dinner party (18 pieces). People (inc.me) really like it.

Short Ribs the Easy Way (in the oven)

4 long ways bone-in short ribs

Dry rub: brown sugar, smoked Spanish paprika, ginger, mustard powder, cumin, S&P

1 onion, cut into approx. inch cubes

2-3 celery ribs cut into half inch slices

equivalent volume of baby carrots

2-4 garlic cloves, smashed and chopped

1 large can (28 oz) diced tomatoes

1 bottle wheat ale or beer

light olive oil

Preheat to 375.

Make rub and press into all sides of short ribs. Let rest while prepping or at least 1 hour.

Cut veg.

Heat pan to hot, but not so hot the spices will burn. Heat oil. Brown ribs on all 6 sides. Reserve ribs in pot lid or plate.

Add oil to pan. Add veg. Stir. Brown for about five minutes.

Add tomatoes and juice. Add half the ale. Reduce liquid by half.

Put ribs in meat side down, with veg between all ribs. Cover and put in oven.

Cook for 1.5 hours.

Turn ribs over, cover and cook 1.25 hrs. Add more beer if needed.

Uncover and cook for 20-30 min, or until well caramelized.

Serve together with the veg.

Option: Wine may be used in place of beer or ale. One such is necessary to break down the connective tissue.

Thanks, Plllog. That looks like a yummy nd easy recipe. I don’t think I have ever made (?beef) short ribs.

What I have yet to cook is in the fridge — Pork Spare Ribs. I ran out of time and energy and forgot that I was usinf the Instnt Pot for the chuck.

I found a quick indoor way to make the pork spare ribs.

I put a dry rub on them. Pressure cook for about 10 to 15 minutes. Then put into a roasting pan w BBQ sucs for about 20 to 30 minutes.

I slow cooked the chuck and added a lot of vegetables. DH tasted/tested it and gave it a thumbs up.

Oh, duh! You wrote "spareribs" and I read "short ribs". The weather makes me sleepy.... So sorry!

The spare ribs sound great. I've only ever cooked them once. I didn't know what to do and didn't have CF advice, so I put a bunch of overripe stone fruit in the multicooker (like Instant Pot), and as they were turning into bbq sauce, I put the ribs in. That worked. They were good. I'm sure you know much better than I how to not barbecue them!

I like pork, but know people who do not or will not eat it.

Oh, dear. I meant nothing by it. Just that I misread, and I figured you knew better than I about what you were actually making.

I used to cook chuck roast in a pressure cooker in the 70's and 80's. When it was almost done added potatoes and carrots, just because Mom always did that. Never tasted quite right, cause I could taste the carrots too much. When I switched to crock pot, I quit the carrots and added a onion soup envelope, and a brown gravy envelope. I like the taste in the crock pot better, but that's because I changed what I added. That looks like an arm roast instead of chuck. Not much marbling in the meat.

It would be interesting to test if slow cooking and pressure cooking result in different taste, texture, etc.

For the scientifically minded, how would you design this test? What would you cook? Would you do a single piece of meat on its own, or a full recipe with the herbs veg etc? Is it important to use the same pot, or can you PC in a stovetop cooker and SC in a crockpot? Is it okay to refrigerate and reheat the results before tasting, or do you have to time the cooks to finish together?

Since it is soup and stew weather, there should be many opportunities to do this test.

I’m motivated because I PC a lot, but mostly due to being lazy or impatient or not planning ahead. If more thoughtful, I could SC more often.

Curiosity led me to this using cubed chuck for stew. I’m guessing results/opinions would vary.

https://www.goodhousekeeping.com/institute/a20675/slow-cooker-pressure-cooker/

Ladypat, yes, no marbling in yhe meat. Lean and better healthwise, but like cardboard. I know what you mean about carrors being too forward.

John, ”For the scientifically minded…”

That’s often me! Junior Scientist! When I was a kid, I wanted microscope, chemistry sets, telescopes, not pink dolls.

I once had to replace the thermostat in my car. But first I had to perform ”tests.” so set up my kitchen counter with pots of hot water and compared the operation of the old and the new thermostat.

I’ve done similar with barious coffee makers. I bet you have as well. How hot is that wter that gets dripped over the grounds?! Fun.

I’m not very scientific about coffee, actually. Coffee was just something required to keep living. Like in “ The Road Warrior”, when Mel Gibson finds the overturned tanker truck dripping coffee [gasoline] he doesn’t ruminate about its quality, he just rushes to salvage it because the V8 in his Police Interceptor is thirsty and gasoline [coffee] is life. I used to drink 40 oz of black coffee by 7:30 am - that was when I started work at 5 am. Then I started playing with espresso machines and got more interested in the variables. Now I am particular about espresso, don’t drink much coffee, and will still pretty much drink any old coffee when I do.

Why does every single thread on this platform seem to go off track? WTH does your car thermostat, or coffee experiments, have to do with a small chuck roast?

Surely, you are an intelligent, curious and imaginative person, so you must already have some idea.

I posed a question out of curiosity.

“I wondered if after …”

...

”But I’m wondering if …”

The word “wondering“ should tip anyone off as to the spirit and intent of this flexible and expandable post.

I love conversations that go off on odd tangents!!! ,)

I had the regular size Crock pot and the larger one. I think 4qt and 7 Qt. They are the new ones that are black and stainless. The best thing I did for just us two, is to buy the little one, that is smaller the the 4qt. It is perfect for a 1 1/2 pound beef roast or two chicken thighs. It is also great for those Southern Meatballs.

Plllog, now you have me wanting to try beef short ribs. That pie e of chuck was too lean as someome pointed out. The flavor of the broth was good, but I told DH that the texture of the very lean beef was like chewing wallboard. He didn’t mind it.

So for short ribs, you said 4 long short ribs. I have never bought them, so are they all alike? And four (4) is enough? I want to make the recipe you took the time to write out. It sounds really yummy.

In a few weeks. Right now, we have Indian Summer warm weather.

Petalique, the recipe is yummy, and most of all, easy compared to a great many shortribs recipes.. “Long” as in each is sort of like a meat opera cake—one long flat bone on the bottom, about 3-4”, with a couple inches of meat still attached (though they separate if cooked a bit too long), in a kind of rectilinear manner. That is opposed to what one rarely sees as short ribs that are little squares, otherwise the same, and probably meant for hors d'oeurves, or the very common ”flanken” cut, which is sliced fairly thinly across the bones, giving a slice a few inches wide, with 3-4 small ovals of bone on one side staring at you like so many zombie eyes.

Four is enough for 2-4 people depending on what their hunger level is, their tolerance for eating large chunks of meat, and what the rest of the meal is. One is plenty for most people. On my recipe, I put a sidebox with it scaled for 18 pieces, which I made for dinner party some years ago. It was a bit messy to make—short ribs are fatty—but it worked very well.

You need the sugar, acid and alcohol to make them tender, but you can mess with the rest.

It's a good starting point recipe, especially if one were used to barbecuing them only, and great as written, but I only copy/pasted it. No wasted effort here if you skip on by. ;)