This recipe works well with any good cut of meat, but my personal preferences are standing rib roast, or on a first or second fillet.
- 3 large onions, sliced -
- 6 cloves garlic, peeled -
- 2 stalks celery, chopped -
- Standing rib roast (with or without the bone), 5 to 7 lbs -
- 2 tsp freshly ground black pepper -
- 3 Tbsp vinegar -
- 2 Tbsp extra-virgin olive oil -
- ¼ cup honey -
- 8 to 10 cloves (approximately) -
- 6 bay leaves (approximately) -
- 1 bottle dry red wine (750 ml, about 3 cups) -
1. Place onions, garlic, and celery on the bottom of a large greased Pyrex baking dish or Dutch oven. Place meat on top. Sprinkle meat with black pepper; then pour vinegar, olive oil, honey, and cloves onto the meat. With gloved hands, smear the vinegar, olive oil, honey, and cloves evenly all over the meat. Add bay leaves and red wine to the dish. Cover and marinate for 2 hours or overnight in the refrigerator.
2. Preheat oven to 300°F. Make sure the meat is very well covered and bake for 4 to 6 hours, depending on the size of the meat. (If the meat has a bone, you can increase cooking time to 6 hours.) Calculate 45 minutes per lb as your cooking time. Let cool completely before slicing.
3. To finish the gravy, remove the bay leaves and any cloves you can easily find, and puree the vegetables with an immersion blender. You can choose to reheat the gravy separately or in the same pan with the meat.
NOTE: To keep the cooked roast warm, wrap the pot in a large towel to insulate it and leave it on the countertop until serving time.