Roast Prime Rib with Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.2 kg beef (prime rib)
- Salt and pepper, freshly ground
- oil
- 1 kg tomato (s)
- 2 onions)
- Herbs, freshly chopped, to taste
Print Recipe
Pin Recipe Instructions
- Prime rib is usually offered very cheaply as cooked meat. But, provided it comes from a good butcher and is well hung, it is almost as tender as roast beef (is right next to it with beef), but costs at most half the price.
- Since I don`t really like larger roasts using the NT method and the meat is too limp for me, I chose a slightly higher temperature than NT.
- Take the meat out of the refrigerator at least an hour before cooking. Preheat the oven to 100 ° C.
- Rub the meat with oil and fry vigorously on all sides in a pan, season with salt and sprinkle with freshly ground pepper. When the last side is ready to fry, fry the onions cut into strips.
- Peel the tomatoes, cut them in half and place in a roasting pan. Salt and pepper, sprinkle with chopped herbs to taste. Place the meat on top, along with the onions. Put in the oven and forget for 3 hours.
- The meat is then still pink, also tender, but also has a bit of bite. The tomatoes have lost some water, but they are very aromatic. There is very little sauce, but it is very tasty.
- To serve, cut the meat against the fibers into strips approx. 1 cm wide. Kill with the tomatoes.
- Baguette goes well with it.
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