Rib Roast Braised in Wine

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(About 12 servings)

1 (5-pound) boned and rolled rib roast
Flour for dredging
1/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped leeks
1/2 cup chopped carrots
1 garlic clove, crushed
2 cups dry red wine, approximately
Salt to taste
8 crushed peppercorns
1 bay leaf
1/2 tsp thyme
1/4 tsp marjoram
2 Tbsp cognac, warmed


Preheat oven to 325 F.

Dredge roast in flour. In a Dutch oven, heat oil, add meat and brown on all sides.

Add onions, leeks, carrots and garlic and sauté until brown.

Add wine and seasonings. Ignite the cognac and add. Cover and bake until meat is tender, about 4 hours. If necessary, add more wine.

Transfer meat to a warm platter and keep hot. Strain sauce, correct the seasoning and pour over the beef.

NOTE: Five pounds boneless chuck or rump roast may be substituted for rib roast.