Recipe: Braised/Blackened Short/Prime Rib (2)

Muffy: could either of these come close?Braised Short Ribs in Wine

Recipe By : L.L. Bean Book of New England Cookery

Serving Size : 4

4 pounds beef short ribs -- cut in serving pcs
flour
salt
fresh ground pepper
3 tablespoons vegetable oil
12 small pearl onion -- peeled
1 cup celery -- coarsely chopped
1/2 cup green pepper -- coarsely chopped
2 cups red wine
1 tablespoon savory -- chopped

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in
a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8
minutes. Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring
the liquid to a boil, reduce heat , and simmer the stew 1 hour, or until the meat is tender. Skim off
the excess fat, and serve with mashed potatoes or cornmeal mush.

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Blackened Prime Rib / Rib Eye with Roasted Garlic

Prime rib or rib-eye steaks -- sliced 1" thick (7-9oz portions)
1 cup Onion powder
1 cup Garlic powder
1/2 cup Basil
1/2 cup Oregano
1 cup White pepper
1/2 cup Lemon pepper
3 cups Paprika
1/2 cup Cayenne pepper
1/2 cup Salt
1/8 cup Thyme

-----GARLIC SAUCE-----

2 To 3 Tbsp. butter (room temp
2 tablespoons Minced garlic
Chopped chives
1/4 cup Worcestershire sauce
1/4 cup Beef stock
6 To 8 ozs. butter

Trim off almost all excess fat from meat. Combine remaining ingredients and coat both sides of the
meat completely and evenly.
Heat a cast iron skillet until hot. Place meat in skillet and brown, turning once.
Turn on fan as smoke from spices is potent.
The spice coating should turn from red to blacken. When the meat is blackened on both sides,
remove and keep warm. Repeat with remaining meat.
To prepare garlic sauce: heat butter and garlic in a 8" saute Pan until garlic is browned, but not
burnt.
Add chives and saute. Remove from heat and add Worcestershire and beef stock. Carefully add
butter, a little at a time, whisking until medium dark tan color and the consistency of ranch dressing.
To serve: pour sauce over warm meat and serve with a great bottle of Pinor Noir, Bordeaux or an
ice cold beer. Extra Cajun seasonings may be stored for future use.