Slowly cooked meat is a new favorite at our house. However, not many days lend themselves to hours of prepping and cooking food. Over the long Fourth of July weekend, a combination of unplanned events lent themselves to a day with nothing to do but shop and cook. With a day such as this, braised meat was sure to be on our menu.
Making the short trip to our favorite butcher (which honestly is the only decent one within 30 minutes of our home) we were searching for beef shanks. Having braised lamb shanks recently, we wanted to try our hands at beef shanks. Unfortunately, many other shoppers must have made plans for that cut of meat, and there were none left. After a brief chat with the manager of the butcher shop, he suggested a bone-in prime rib.
For our previous braising dishes, we seared the meat in a pan on the stovetop. However, with sunny weather after weeks of rain, my husband decided to sear the meat on the grill. Although it meant that some of the drippings for the sauce would be lost to the grill, the flavor added by grilling more than compensated for the loss.
Served with a beef stock reduction, sauteed rainbow chard, and a glass of Cabernet Sauvignon-Shiraz-Merlot, it was a delicious meal at the end of our day. (You can get the sauteed rainbow chard recipe here.)
- 3 lb. bone-in prime rib
- salt & pepper
- 1 Tb. olive oil
- 3 stalks celery, chopped
- 3 carrots, chopped
- 3 heads garlic, tops removed & partially peeled
- 1 white onion, sliced
- 2 cups beef broth
- 1/2 cup cognac
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- 1/2 tsp. vindaloo
- 1/2 tsp. rosemary
- 2 bay leaves
- 1 Tb. lemon juice
- Preheat grill. Lightly coat prime rib with salt and pepper.
- Place on grill, searing all sides (should take less than 1 minute per side). Remove from grill.
- Preheat oven to 325. Heat oil in an oven-safe stockpot or dutch oven over medium heat.
- Add celery, carrots, garlic, and onion, and saute for a minute or two.
- Place prime rib on top of veggies.
- In a large mixing cup, combine beef broth, cognac, pepper, paprika, vindaloo, rosemary, and bay leaves.
- Pour on top of prime rib.
- Cover, and cook in oven for 3-1/2 hours.
- Take prime rib out of pot and place on serving platter. Using a strainer, separate veggies from remaining broth. Return broth to pot. Remove cooked garlic from heads, and add to broth along with lemon juice.
- Bring to boiling over medium high heat, and allow to simmer for approximately 5 minutes, or until broth reduces slightly.
- Serve prime rib with cooked carrots, celery, and onions, if desired, topped with broth reduction.