Beef Beliefs #6 | Braising

At Perini Ranch Steakhouse, Beef Belief #6 is about patience:  letting time and temperature do the work.  And that’s exactly why we love braising.

Winter is ideal for this classic cooking method, which transforms well-marbled cuts into fork-tender roasts, stews, and hearty comfort meals. Braising works because slow, gentle heat breaks down connective tissue while the beef cooks in a flavorful liquid, locking in moisture and building depth you simply can’t rush. The result is beef that’s tender, rich, and deeply satisfying.

Braising begins by searing the beef to develop flavor, then slowly cooking it covered with broth, wine, or tomatoes at low heat. One of our favorites at home is a traditional pot roast made with a Certified Angus Beef® chuck roast, chosen for its abundant marbling. Cooked with sliced onion, cream of mushroom soup, beef stock, and red wine for about three hours, it becomes incredibly tender and full of flavor.

The leftovers freeze beautifully, making braised beef just as rewarding the next winter day at home. It’s straightforward, cold-weather cooking: slow-simmered beef, rich aromas, and comfort food done the Perini Ranch way.

Happy Braising!

Try our Braised Beef Short Ribs found on page 177 of the NEW Perini Ranch Cookbook from HarperCollins.