What's your mainstay beef cut for braising in the oven that's not too expensive and ends up tender?
short ribs (though they've gone up in cost the past few months it seems).
Chuck roast is classic.
I like short ribs, but they're much more expensive than chuck. I like braising with the 7-bone chuck.
Blade or 7-bone chuck roast, the crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7".
The 7-bone chuck roast is also a favorite of mine. And the cost per pound is very often discounted at my local market.
While short ribs are excellent chuck and surrounding cuts are cheaper and come out almost as good. Chuck is perfect for braising.
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