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Red Wine Marinated Poor Man's Prime Rib with Red Wine Reduction Sauce
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck roast
- 1 bottle (750ml) red wine
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- 2 cups beef broth
- 1/2 cup red wine
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
Instructions
- In a large resealable plastic bag, combine the beef chuck roast, red wine, olive oil, garlic, rosemary, and thyme. Seal the bag and marinate in the refrigerator 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. Season with salt and pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- Pour the marinade and beef broth into the skillet. Bring to a simmer, then cover and transfer to the preheated oven.
- Roast for 2 hours, or until the beef is tender and easily pulls apart with a fork.
- Transfer the beef to a cutting board and let it rest for 10 minutes before slicing.
- While the beef is resting, make the red wine reduction sauce. In the same skillet, pour in the remaining 1/2 cup of red wine and bring to a simmer over medium heat.
- In a small bowl, mix the butter and flour to form a paste. Whisk the paste into the simmering wine until thickened into a sauce.
- Slice the beef and serve with the red wine reduction sauce drizzled on top.
The history of Red Wine Marinated Poor Man's Prime Rib dates back to the Great Depression when people had to get creative with inexpensive cuts of meat. This dish is a testament to resourcefulness and culinary ingenuity. The marination process infuses the meat with rich flavors, while the red wine reduction sauce adds a luxurious touch. Renowned chefs like Julia Child have popularized this dish, and it has become a staple in French and American cuisine. Today, the best version of this dish can be found in traditional French bistros and upscale steakhouses. The key to getting it right lies in the quality of the red wine and the marination time.
140 min
6
450 calories
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