Succulent prime rib of beef – braised in a Roman pot

Ingredients for 4 servings:

• 800 g beef (boneless rib)
• 2 onions
• 2 carrots
• 1 piece(s) celeriac
• 1 small parsley root(s)
• 1 stalk(s) leek
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 tbsp beet syrup
• 2 cl red wine
• 1 tbsp fat for frying
• salt and pepper
• Paprika powder, hot
• Thyme
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also works with good roast beef

Rinse the Roman pot with water. Pat the meat dry with kitchen paper. Chop the vegetables into small pieces. Peel the garlic clove. Heat the fat in a pan until very hot. Add the meat and sear it well on both sides (the roast should take on a good brown color). Remove the meat and place it in the Roman pot. Season both sides with plenty of salt and pepper and a little paprika and thyme. Cover to keep the meat warm. Sauté the vegetables, without the garlic clove, in the remaining cooking fat until they begin to brown. Add the garlic clove and sauté briefly (do not allow it to brown, or the sauce will become bitter). Add the tomato paste and beetroot syrup to the pan and sauté briefly. Deglaze with red wine and reduce briefly. Pour water over the vegetables until they are just covered. Cover and simmer for 5 minutes. Pour the vegetable sauce over the meat, replace the lid of the Roman pot, and place it in a cold oven. Preheat the oven to 180°C (fan oven) and braise the roast for about 2 hours. Check occasionally to see if there is still enough liquid in the pot and add a little more water if necessary (but only a little). After 2 hours, remove the Roman pot from the oven, remove the meat, and wrap it in aluminum foil. Return it to the oven. Purée the sauce and vegetables in a bowl and strain it through a sieve into a saucepan. Add a little water if the sauce is too thick. Bring to a boil. Season to taste with salt, pepper, and paprika. The meat will probably have released some juices into the foil. Add these to the sauce and stir to combine. Serve the meat with the sauce. We serve it with either pasta or potatoes (potato dumplings are also delicious with them) and creamed vegetables, cucumber salad, or red cabbage.