BRAISED RIB ROAST WITH MELTED TOMATOES
"This recipe is elegant enough to be the centerpiece of a formal dinner but simple enough to follow using single rib steaks. If making with rib steaks, cut the eye away from the bone and discard the bone. Reduce the oven cooking time to 20 minutes. After cooking, slice the steak into strips and serve."
5- to 6-pound standing beef rib roast
Sea salt
Black pepper
4 Tbsp. margarine
2 onions
4 cloves garlic
2 beefsteak tomatoes
6 sprigs thyme
Heat oven to 450 degrees F.
Season rib roast with salt and freshly ground pepper.
Melt margarine in large ovenproof pot or Dutch oven. Add roast to hot margarine, turning to sear evenly on all sides, about 3-4 minutes per side. Try not to manipulate meat while it is searing. Meat will release itself when it is properly seared.
Add roughly chopped onions, garlic (cut into chunks) and tomatoes (cut into large chunks) to pot. Add thyme (leaves only, no stems). Saute 3-4 minutes.
Add water to come halfway up side of roast.
Bake, uncovered, 1 hour and 30 minutes, until thermometer inserted in center reads between 150 and 160 degrees. Remove roast from oven; let stand 10 minutes.
Serve with tomatoes and onions from pot.
Makes 6 servings
Source: Kosher by Design Entertains: Fabulous Recipes For Parties And Every Day by Susie Fishbein
"This recipe is elegant enough to be the centerpiece of a formal dinner but simple enough to follow using single rib steaks. If making with rib steaks, cut the eye away from the bone and discard the bone. Reduce the oven cooking time to 20 minutes. After cooking, slice the steak into strips and serve."
5- to 6-pound standing beef rib roast
Sea salt
Black pepper
4 Tbsp. margarine
2 onions
4 cloves garlic
2 beefsteak tomatoes
6 sprigs thyme
Heat oven to 450 degrees F.
Season rib roast with salt and freshly ground pepper.
Melt margarine in large ovenproof pot or Dutch oven. Add roast to hot margarine, turning to sear evenly on all sides, about 3-4 minutes per side. Try not to manipulate meat while it is searing. Meat will release itself when it is properly seared.
Add roughly chopped onions, garlic (cut into chunks) and tomatoes (cut into large chunks) to pot. Add thyme (leaves only, no stems). Saute 3-4 minutes.
Add water to come halfway up side of roast.
Bake, uncovered, 1 hour and 30 minutes, until thermometer inserted in center reads between 150 and 160 degrees. Remove roast from oven; let stand 10 minutes.
Serve with tomatoes and onions from pot.
Makes 6 servings
Source: Kosher by Design Entertains: Fabulous Recipes For Parties And Every Day by Susie Fishbein
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