Braised Beef Rib Roast
Spicy, succulent, fall-off the bone beef rib roast.
Equipment
- 12" Cast Iron Skillet
Ingredients
Beef Rub:
- 2½ pounds bone rib-roast cuts (3 cuts)
- 3 teaspoon salt
- 3 teaspoon ground black pepper
- 6 teaspoons Nature's Promise dijon mustard
- 1 tablespoon pan-roasted coriander seeds slightly crushed
- 5 teaspoons cumin powder
- 2-3 teaspoons Pakistani red chili powder
- 2 teaspoons soy sauce
- 1-2 tablespoons water
Braising Liquid:
- vegetable oil, for searing
- 1 onion, sliced
- 4 cloves garlic minced
- 2-3 tablespoons Balsamic vinegar (for deglazing)
- ⅔ cups veggies stock
- water
- 5 small potatoes halved
- 1 large carrot peeled and chopped
Instructions
- Wash your rib roast cuts thoroughly and pat dry with paper towel.
- On each side of roast sprinkle ½ teaspoon salt, ½ teaspoon ground black pepper, and then rub in 1 teaspoon dijon mustard.
- In bowl mix together dry spices, whole coriander, soy sauce, and water to make a paste. Rub this paste evenly on all sides and edges of roast. Let this marinate in refrigerator for an hour.
- Once beef is marinated it's time to sear. In a large cast iron skillet heat up on medium-high a tablespoon or so of vegetable oil. Once hot add in beef. It should sizzle immediately signaling pan is hot enough.
- Sear for 3-4 minutes per side until crispy and the meat comes off the pan easily. Once all the pieces are seared set them aside.
- Add a tablespoon of oil in the pan and on medium to medium-low heat add in the onion. Give them a mix so they wilt slightly then add in balsamic vinegar to deglaze the pan.
- Cook the onions down until translucent, then add in the garlic. Stir through.
- Now, add the rib roast pieces back into the pan. They should just fit and try your best not to have them overlap. Into the pan add in the vegetable stock and enough water to just submerge the beef.
- Bring the liquid to a simmer and then put the heat on low. Cover the pan and allow to braise.
- You will need to cook for about 2½ hours or about 1 hour per pound you had.
- Check on the beef every 20-30 minutes to make sure meat stays submerged or to flip pieces over to ensure full coverage.
- When there is about 1 hour left of cooking time add in the washed and halved potatoes along with chopped carrot. Submerge in liquid as much as you can.
- Once cooking time is over check for meat to be fork tender and to fall apart easily.
- Take meat and potatoes out of liquid, so liquid can be reduced.
- On high heat bring the liquid to a bowl. cook down until about its reduced by about half and thickened. Add meat and potatoes back in, spooning sauce over.
- Garnish with cilantro leaves. Serve along side some fresh rice or roti.
- Enjoy!