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Red Wine Marinated Poor Man's Prime Rib with Roasted Vegetables
Created by: Howcan Team
Ingredients
- 4 lbs of beef chuck roast
- 1 cup of red wine
- 1/4 cup of soy sauce
- 2 tablespoons of Worcestershire sauce
- 4 cloves of garlic, minced
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 teaspoon of black pepper
- 2 tablespoons of olive oil
- 1 lb of baby potatoes, halved
- 2 cups of baby carrots
- 1 red onion, cut into wedges
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of honey
- Salt and pepper to taste
Instructions
- In a large bowl, mix 1 cup of red wine, 1/4 cup of soy sauce, 2 tablespoons of Worcestershire sauce, minced garlic, dried rosemary, dried thyme, and black pepper.
- Place the beef chuck roast in a large resealable plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 325°F (165°C).
- Remove the beef from the marinade and pat dry with paper towels. Discard the marinade.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- Transfer the beef to a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- While the beef is roasting, toss the halved baby potatoes, baby carrots, and red onion wedges with balsamic vinegar, honey, salt, and pepper. Spread the vegetables on a baking sheet and roast in the oven for 30-40 minutes, or until tender and caramelized.
- Once the beef is done, remove it from the oven and let it rest for 10-15 minutes before slicing.
- Serve the red wine marinated poor man's prime rib with the roasted vegetables and enjoy!
The history of Red Wine Marinated Poor Man's Prime Rib dates back to the Great Depression when families had to make do with more affordable cuts of meat. This dish became a popular alternative to the expensive prime rib, offering a similar flavor profile at a fraction of the cost. The marination process was a way to tenderize the tougher meat, infusing it with the rich flavors of red wine, herbs, and spices. Today, this dish has evolved into a beloved classic, often found in cozy, family-owned restaurants and gastropubs across the country. Chefs take pride in marinating the meat for hours, allowing the flavors to meld and transform the humble cut into a succulent, flavorful delight. The side of roasted vegetables adds a rustic touch, complementing the richness of the meat with their caramelized sweetness. For the best version of this dish, head to traditional steakhouses or rustic farm-to-table eateries, where the chefs prioritize sourcing high-quality, well-marbled cuts of beef and marinating them with care. The key to getting this dish right lies in the marination process and the quality of the meat. The red wine, garlic, and herbs infuse the meat with depth, while the slow roasting ensures a tender, juicy result. An alternative method for making this dish involves slow-cooking the marinated meat in a Dutch oven or slow cooker, allowing the flavors to intensify and the meat to become incredibly tender. This method is perfect for home cooks looking for a hands-off approach to achieving a melt-in-your-mouth result. Whether enjoyed at a rustic countryside inn or prepared at home with love, Red Wine Marinated Poor Man's Prime Rib with roasted vegetables is a comforting, soul-warming dish that pays homage to humble beginnings while delighting the palate with its rich, robust flavors.
140 min
6
550 calories
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