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Rib Roast Braised In Wine

Western.Chefs's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4644 Calories from Fat 1136

% Daily Value*

Total Fat 127 g196.1%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 1481 mg493.7%

Sodium 1938 mg80.8%

Total Carbohydrates 176 g58.6%

Dietary Fiber 8.5 g34.2%

Sugars 14 g

Protein 417 g834.4%

Vitamin A 262.4% Vitamin C 36.2%

Calcium 18.9% Iron 56.9%

*Based on a 2000 Calorie diet

Rib Roast Braised In Wine Recipe