Braising Guidelines
beef cut |
weight/ thickness |
Approx. CoveredSimmer Time(hours) |
|---|---|---|
| Arm Roast, Boneless | 2-1/2 to 3-1/2 pounds | 1-3/4 to 2-3/4 |
| Blade Roast, Boneless | 2-1/2 to 3-1/2 pounds | 2-1/4 to 3-1/4 |
| Shoulder Roast, Boneless | 2-1/2 to 3-1/2 pounds | 2-1/4 to 3-1/4 |
| Short Ribs, Boneless | 1-1/2 pounds | 1-3/4 to 2-1/2 |
| Short Ribs, Bone-In | 2-1/2 to 2-3/4 pounds | 1-3/4 to 2-1/2 |
| 7-Bone Chuck Roast | 2-1/4 to 2-1/2 pounds | 2-1/4 to 2-1/2 |
| Cross Rib Chuck Roast | 1 to 1-1/2 pounds | 2-1/2 to 2-3/4 |
| Country-Style Ribs | 1-1/2 to 2 pounds | 1-3/4 to 2 |
| Bottom Round Roast, Boneless | 3 to 4 pounds | 2-1/2 to 3-1/2 |
| Rump Roast, Boneless | 3 to 4 pounds | 2-1/2 to 3-1/2 |
| Bottom Round Steak, Boneless | 3/4 to 1-inch | 1-1/4 to 1-1/2 |
| Brisket | 2-1/2 to 3-1/2 pounds | 2-1/2 to 3 |
| Cross Cut Shank | 1 to 1-1/2 inch thick, 3 pounds | 2 to 3 |
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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