Ingredients
1 kg prime rib with bone
2 tbsp olive oil
1-2 tsp salt
1/2 tsp white sugar
2 bayleaves
2 leeks
1 large carrot
2 yellow onions or two handfuls of shallots
2 large garlic cloves (or more, according to taste)
400-600 ml full-bodied red wine (traditionally the French use Bordeaux, Chianti also works very well & if you absolutely do not want wine, you can replace with beef stock)
1 tsp thyme (preferably fresh, stalks removed)
2-3 tbsp tomato puree
150 g smoked bacon (cut in shreds)
150 g fresh mushrooms (I prefer button)
12-15 shallots
Preparation
This is best cooked in a Le Cruset or similar casserole pot with a thick base and a lid.
STAGE ONE:
- Cut the meat in approximately 2 cm cubes. Brown slowly in a little oil until the meat juices has evaporated.
- Then add 1/2 tsp sugar. Turn the heat up high and fry, without burning the meat, for a minute or two.
- Take the pan off the heat, pour in all the red wine and place back on the heat again. Lower the heat to simmering temperature.
- Add chopped carrots, chopped onions, shredded leeks, spices, bayleaves, tomato puree.
- Put the lid on and simmer on low heat for 1 hour.
STAGE TWO: 6. Fry the bacon and place on a side plate, off the heat, when done. 7. Fry the shallots in the same fryingpan and place on a side plate, off the heat, when done. 8. Fry the mushrooms in the same fryingpan until the water has evaporated.
STAGE THREE: 9. After the beef has cooked for 1 hour, taste the sauce. Add salt if required. 10. Add the bacon, shallots and mushrooms. 11. Cook for another 20-30 minutes if you intend to eat it immediately. Alternatively, switch off the heat and let the pot remain on the hob until you wish to eat, then re-heat for 10-15 mins. I usually let it stand overnight, for maximum flavoiur, and then re-heat.
Serve with boiled potatoes (or plain rice) and buttered peas if you’d like extra greens.
Wine? A fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux, or Burgundy works well with this dish.
ENJOY!
