Slow cooked Prime Rib stew
With Black-eyed peas, chickpeas and Jerusalem artichokes

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Slow cooked Prime Rib stew

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Ingredients

Adjust Servings:
1 tbsp. Olive oil
1 big diced Onions
2 diced finely Celery rib
1 cubed Carrot
150g/ 5 oz. cubed Duck breast panceta will do as well
3 leaves Sage
1/2 cup Dry white wine
3 cups water
8 cloves Garlic no need to peel
1 cinnamon stick
3 Bay leaves
2 tbsp. Tomato paste
1 cup Chickpea soaked in water for 24hrs
1 cup black-eyed peas soaked in water for 24hrs
3-4 branches Thyme
1 with the leaves Celery
Jerusalem Artichoke
5 halved Potatoes
for the prime rib
2 Kilos/ 5lb. Prime Rib with the bone
8 Shallot
1 tbsp. Butter
1 tbsp. Brown Sugar
4 tbsp. Red wine

Nutritional information

200g
Serving size
315
Calories
13g
Total Fat
2g
Saturated
35mg
Cholesterol
35g
Protein

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Features:
  • Gluten Free
  • meat
  • Oven
  • Paleo
  • Slow Cooked

Ingredients

  • for the prime rib

Directions

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Prime rib is one of my favorite cuts ever, I have to admit I usually grill it, I get the best results from the good old charcoal barbeque grill, but the oven roasted version is just as good although very different in texture.
Getting a prime rib into a long-cooked stew always sounded to me like a waste of good meat, until… I finally tried it. The meat was so tender falling of the bone full of flavor with a super soft texture, you could actually eat it with a spoon, how did this happen?

Slow cooked Prime Rib

Well, the stages of making a good prime rib are always the same, whether it’s a direct grilling or long cooked, it needs a strong direct heat, in this case, on a cast iron skillet. To the skillet, I add to shallots as well, giving the meat extra flavor and because the shallots also loves direct heat, they tend to caramelize, extracting all their sugars out…we help them to do just that with a small addition of sugar and butter which actually creates a sweet sugar emulsion that also coat the prime rib.

Slow cooked Prime Rib

For this stew I used two kinds of peas, chickpeas and black-eyed peas, each with its own texture gave the stew very strong earthy flavors.

The stew needs a slow cooking in a Dutch oven on low temperature, the idea is to get all the flavors combined together and for the outer layer to be crunchy. I halved potatoes and placed them on top of the Dutch oven, this affected the stew in so many ways, first it kept the meat out from getting into direct contact with the Dutch oven heat and second it, created a crispy potatoes layer, which I promise you… everybody will fight for.

Slow cooked Prime Rib

For extra crispy potatoes open the Dutch oven’s lid for the last hour of cooking, it will create a nice caramelization around the potatoes and make them irresistible.

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Steps

1
Done
25 minutes

Starting the soup

Heat the oven to 130c/290F.
Add onions, celery, carrots, sage and prosciutto (or duck) to the Dutch oven with 1 tbsp of olive oil and cook on medium-high for about 3-5 minutes, until the vegetables become semi-transparent.
Pour in the white wine, stir for another 30 seconds until most of the alcohol evaporates.
Add the water following with the garlic, chickpeas, black-eyed peas, tomato paste, bay leaves and cinnamon, stir to combine and bring into a boil.
Add the thyme and celery, reduce heart to medium-low, season with salt and pepper and cover with the lid.

2
Done
10 minutes

Searing the meat

Set a heavy cast iron skillet on high heat for 2-3 minutes until smoking, place the prime rib and the shallots on the skillet and sear for 3 minutes.
Add the butter and sugar, make sure the butter-sugar mix is coating the steak and shallots well, it will caramelize the shallots (which extract sugars in addition).
Flip the Prime-rib and sear for another 3 minutes.
Pour in the red wine and keep cooking for one more minute until wine reduced to half.

3
Done
6 hours

Placing the dish in the oven

Let the steak and shallots rest for about 1-2 minutes and add them to the soup with all their fluids.
Add the Jerusalem artichokes and arrange the halved potatoes on top.
Cover the lid and place in the oven for a minimum of 3 hours, preferably 6 hours for optimal results.

4
Done
5 minutes

Serving

After 5 hours of baking (if necessary add fluids during baking time), open the oven’s door, remove the Dutch oven’s lid and bake for another hour without the lid.
Take out the Dutch oven, arrange the meat, potatoes chickpeas, black eyed peas and Jerusalem artichokes on a large tray and pour some of the delicious soup into a small bowl on the side.
Best served with rice or fresh vegetables

Jaron Kim

Jaron Kim

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