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Braised Ribeye

Saturday, October 25th, 2008

Posted by johngl

In the last post, we learned how to break down the primal into component parts.  Now it is time to actually do something with some of those pieces.

Take the cap for instance.  Prepared in a similar manner as short ribs, braised in dry red wine, we come up with something that looks like this:

The meat is incredibly tender and the sauce itself is just amazing.

Follow along and learn how it’s done…

For reference, you may with to read my last post. If you have already done that, we’re good to go.

Take those pieces of cap and sear them off.  I used my cast iron griddle, but, if you are so inclined, you can actually do this on an outdoor grill.  Once they are nice and browned, pull them off and set aside.

This is a recipe based on Tom Colicchio’s for short ribs.  Tom, apparently, is a master with his meat.

Marinade:

salt and pepper
1 large onion finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
one bottle of dry red wine
4 sprigs of thyme
3 C beef broth

Method:

Grab your pretty blue cast iron dutch oven and put it on the stove. Don’t forget to turn on the heat.  Add celery, carrots, garlic, and onion to the pot. Cook until tender and slightly browned, then add the bottle of wine and thyme and bring to a boil.

Lay the browned cap pieces into the pretty blue enameled cast iron dutch oven.  Wiggle it around a bit so it is mostly covered with the liquid.  Set it aside for a few hours with the lid on.  Don’t disturb it, its resting nicely.

Later that day, preheat your oven to 350. Place the pretty blue enameled dutch oven on the stove top and bring the marinade and meat to a boil.  Add the beef stock allow it to come back to a boil.

Put the lid back on, and move the pretty blue enameled cast iron dutch oven into the oven. Cook in the lower third of the oven for about an hour and a half. The meat should be tender, but not totally falling apart. Uncover and braise for 30-45 minutes or until the sauce is reduced and thickened a bit.

With a set of tongs, grab your meat carefully. (I’ll let that sink in for a minute)

Now, separate the braised meat from the braising liquid and set it aside.  Don’t worry, they’ll be reunited later.

Strain the sauce into a heatproof bowl and skim off the fat. You should have roughly 2 cups of sauce. Make sure an get as much fat as you can out of the sauce. If it isn’t reduced enough (or hasn’t thickened), dump it into a saucepan and reduce it stove top.

Go back to your oven and preheat the broiler.  Put the braised meat onto a broiling pan and pop it into the broiler until it develops a yummy crust. Turn the meat over and do the same to the other side.

It will come out looking something like this:

The primary piece of cap, below, is what we are after for this particular dish.  You are probably thinking, JohnGL, that looks a little burnt.  Trust me, it isn’t.  That is a very rich glaze that is browned very nicely.

Carefully, slice this baby up.  This thing is so tender that about the only thing holding it together is the glaze…

Spoon the mashed potatoes (you didn’t forget those, did you?) onto the center of the plate and pat them down a little to create a plateau.  Put a couple of tablespoonsful of sauce over the potatoes.  Now, carefully, transfer the meat slices over to the potatoes and lay them on top.

Add as much sauce as you’d like.  This is warm, yummy, beefy goodness that is just perfect on a chilly day.  Inviting a 2005 Chateau De La Cour D’Argent Bordeaux to the party rounds things out quite nicely.

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7 Responses to “Braised Ribeye”

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  2. A J Brown says:

    So where have you been since 2008? Everything OK with you? Fabulous information and great photography! Looking for more from you on beef and wine. Don’t be shy!

    • johngl says:

      There is a lot to search on here at the Alcoholian. I’m not sure what you mean when you ask where I’ve been since 2008. I’ve been posting steadily since Sept 2007. I cover a pretty wide range of things, so I’ll probably get back around to more butchery at some point.

      Thanks so much for visiting!

  3. Guy says:

    Everything I’ve read to date says braising a rib-eye is blasphemy. Thanks for showing me a great way to treat my favorite cut. Now, if I could just find it for under $5/lb I could get to work.

    • johngl says:

      Hi Guy, thanks for visiting. This is just the ribeye “cap” that was braised. I’d cut it off of a large chunk of a whole rib roast. There is a lot of fat in the cap and it came out so tender and juicy…yum!

  4. johngl says:

    Thanks for the kind words, Ben! For a first run, this recipe came out really well.

    I checked out that really cool GrillWorks® grilling system on your site. Even my wife thinks I should add one to my collection of seven grills and smokers.

    Thanks for stopping by!

  5. Ben says:

    I generally try not to post gushy comments but I’m making an exception here. This recipe has made the top of my non-grilling must-try list. I’ve been intrigued be really well prepared braised dishes at trusted restaurants but never trusted my stove skills enough to try it.

    Kudos and thanks for this one. Your humble new commenter.

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