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Rib Roast Braised In Wine

Western.Chefs's picture
Ingredients
  Boneless rolled rib roast 5 Pound, rolled (1 Boned And Rolled Rib Roast)
  Flour 1 Cup (16 tbs) (For Dredging)
  Butter 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped leek 1⁄2 Cup (8 tbs)
  Chopped carrots 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Dry red wine 2 Cup (32 tbs) (Approximately)
  Salt To Taste
  Peppercorns 8 , crushed
  Bay leaf 1
  Marjoram 1⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Cognac 2 Tablespoon, warmed
Directions

1. Preheat oven to moderate (325° F.).
2. Dredge the roast with flour. In a Dutch oven, heat the butter, add the meat and brown on all sides.
3. Add the onions, leeks, carrots and garlic and saute until browned.
4. Add the wine and seasonings. Ignite the cognac and add. Cover and bake until the meat is tender, about four hours. If necessary, add more wine.
5. Transfer the meat to a warm platter and keep hot. Strain the sauce, correct the seasoning and pour over the beef.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Beef

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