Overnight baked prime rib with red wine sauce, celeriac puree and butter-fried black cabbage
A hearty and tasty dinner where prime rib is slowly cooked in the oven until it becomes really tender. Together with a deep red wine sauce, smooth celeriac puree and butter-fried black cabbage, it becomes a complete dish that is suitable for both weekend dinners and more festive occasions.
Ingredients · Servings 6
- 1.5 kg prime rib
- 1 tsk salt
- 2 tsp freshly ground black pepper
- 2 tablespoons butter
- 1 yellow onion
- 2 garlic cloves
- 2 carrots
- 1 bit rotzeler
- 2 tbsp tomato paste
- 3 cups red wine
- 5 dl water
- 2 tbsp concentrated veal stock
- 2 sprigs thyme
- 2 bay leaves
- 4 dl steak
- 1-2 cups red wine
- 1 teaspoon granulated sugar
- 1 tbsp butter
- 0.5 tsp cornstarch
- 600 g celeriac
- 4 potatoes
- 1 dl whipping cream
- 25g butter
- 0.5-1 tsk salt
- 2 tsp freshly ground black pepper
- 1-2 tbsp squeezed lemon
- 200 g black cabbage
- 1 clove of garlic
- 25g butter
- 1 tbsp olive oil
- 1 tbsp squeezed lemon
- 1 tsp salt flakes
- thyme
- pumpachips
Method · 11 h
- Set the oven to 95°. Season the top rack all over with salt and pepper. Brown it all over in butter in a cast iron pot until nicely browned. Remove the meat.
- Peel and roughly chop the onion, garlic, carrots and celery. Fry the root vegetables in the pot until they turn brown. Add the tomato puree and fry for about 1 minute. Pour over the wine and let reduce by half.
- Return the meat to the pot. Pour over the water and add the stock, thyme and bay leaves. Bring to the boil, cover and place in the oven. Cook for 10–12 hours. The meat should be so tender that it almost falls apart.
- Carefully remove the meat. Strain the broth through a fine-mesh sieve. Let the meat rest under aluminum foil.
- Red wine sauce: Boil the strained broth with extra red wine for 20–30 minutes to a concentrated, flavorful sauce. Season with sugar or honey. Whisk in butter just before serving for shine and richness. If desired, thicken with cornstarch dissolved in a little cold water.
- Celeriac puree: Peel and boil the celeriac and potatoes until soft in lightly salted water. Drain and let steam thoroughly. Blend the root vegetables with cream and butter until smooth. Season with salt and pepper. Season with squeezed lemon.
- Butter-fried black cabbage: If necessary, tear off the coarse stems from the cabbage and tear the leaves into smaller pieces. Peel and finely chop the garlic. Heat the butter and oil in a pan. Sauté the garlic lightly. Add the cabbage and fry for 2–3 minutes until it has softened but still has a little chewiness. Pour over the lemon juice and season with flaked salt.
- Serve the pork chop with celery puree, red wine sauce and butter-fried black cabbage. Garnish with thyme and pumpkin chips, if desired.
- 1,5 kghögrev- i bit
- 1 tsksalt
- 2 tbsp butter
- 2carrots
- 1 bitrotselleri- (ca 150 g)
- 2 tbsp tomato puree
- 3 dl red wine
- 2 tbsp veal stock or 1 meat bouillon cube
- 2 bearing leaf
Red wine sauce
- 4 dlsteksky
- 1 – 2 dl red wine
- 1 tsp granulated sugar or honey
- 0.5 tsp cornstarch - optional
Rotselleripure
- 600 celery stalks
- 4 potatoes - floury variety
- 25 g butter
- 0,5 – 1 tsksalt
- 1 – 2 lemons, squeezed
Butter-fried black cabbage
- 200 g black cabbage or kale
- 1 garlic clove
- 25 g butter
- 1 ml of wine
- 1 tbspsqueezed lemon
- 1 pinch salt
Garnering
- timjan-ev
- pumpachips- ev
Do this:
Kitchen tip! When the oven is still on for 10 hours, take the opportunity to dry apple slices or other things that don't require such a high temperature.
