Perfectly Roasted Prime Rib and Braised Thousand Hills Beef

The following recipes use beef from Thousand Hills Cattle Co. and are the work of Scott Pampuch, executive chef/food and beverage director at Bloomington’s Minnesota Valley Country Club. Pampuch is also host of the television show “In Search Of Food,” on the Ovation network, with new segments starting in March or April.

Serves: 4-6

1 tablespoon peppercorns
6 bay leaves
1 cup kosher salt
5 allspice berries
4 sprigs fresh rosemary
12 cloves garlic
4 pounds rib eye roast

Toast peppercorns, salt, bay leaves and allspice berries. Chop rosemary and garlic. Combine spices, rosemary and garlic. Rub roast and let marinade for 24 hours. Roast at 400 degrees until thermometer inserted in middle of the meat reads 125 degrees. Remove from oven and let rest for 20 minutes.

Serves: 4-6

4 tablespoons extra-virgin olive oil
4-5 pounds beef brisket
1½ teaspoons salt
1 teaspoon black pepper
1 cup flour (just enough to coat all sides of meat)
1 medium onion, finely chopped
1 medium carrot, finely chopped
½ celery rib, finely chopped
2 cups red wine (preferably Burgundy or Chianti)
2 cups beef stock
2 cinnamon sticks
Rosemary sprigs, bay leaf, thyme

Heat 2 tablespoons oil in an ovenproof, 6-quart heavy pot over moderately high heat. Pat the beef brisket dry and season with salt and pepper. Flour and brown on all sides, about 20 minutes, and transfer to a bowl. Pour off fat from pot, and then add remaining 2 tablespoons olive oil. Cook onion, carrot and celery over moderately low heat, stirring occasionally until softened, about 10 minutes. Preheat oven to 300 degrees. Stir vegetables, add wine and beef stock, and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half. Return beef and juices to pot; add fresh herbs and cinnamon sticks. Bring to a simmer, braise and cover, place in middle of oven until very tender, 3-4 hours.

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