Rib Roast Braised In Wine Recipe
Ingredients
1 five-pound boned and rolled rib roast
Flour for dredging
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped leeks
1/2 cup chopped carrots
1 clove garlic, crushed
2 cups dry red wine, approximately
Salt to taste
8 crushed peppercorns
1 bay leaf
1/4 teaspoon marjoram
1/2 teaspoon thyme
2 tablespoons cognac, 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.
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.
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