/05

Braised Rib Roast With Melted Tomatoes

Source: My Cattle Recipes

Detroit Free Press, April 19, 2005

Serves: 6

Susie Fishbein writes that "this recipe is elegant enough to be the centerpiece of a formal dinner, but simple enough to follow using single rib steaks." The recipe calls for cooking the roast to 150 to 160 degrees because the author tends to like meat more well done. Adjust the final internal temperature to your desired degree of doneness.

1 standing beef rib roast (5 to 6 pounds)
Sea salt and freshly ground black pepper to taste
4 tablespoons margarine
2 onions, peeled, roughly chopped
4 cloves garlic, peeled, cut into chunks
2 beefsteak tomatoes, cut into large chunks
6 sprigs of thyme, remove leaves, discard stems

Preheat the oven to 450 degrees. Season the rib roast with salt and pepper.

Melt the margarine in a large ovenproof pot or Dutch oven.

Add the roast into the hot margarine, turning it to sear evenly on all sides, about 3 to 4 minutes per side. Try not to manipulate the meat while it is searing. The meat will release itself when it is properly seared.

Add the onions, garlic and tomatoes to the pot. Add the thyme leaves. Saute 3 to 4 minutes. Add water to come up halfway on the roast.

Place the pot, uncovered, into the oven for 1 hour, 30 minutes, until a thermometer inserted in the center reads between 150 and 160 degrees. Remove the roast from the oven and let it stand for 10 minutes.

Slice and serve the roast with the tomatoes and onions from the pot.