CAROLA LILLIE HARTLEY
If you are looking for something different and enjoyable to cook for a holiday or celebration, you may want to try this recipe. This is a tasty dish that your family and guests will find truly delicious. And the smell from this cooking will make your home feel like a holiday.
- 3 to 3½ lb. Ribeye Roast (bone in)
- Seasoning To Taste – I use Tony Chachere’s More Spice Seasoning, Also sprinkle Paprika as needed on the roast to help it brown.
- 3-5 pieces of thick bacon, diced
- 2-3 tablespoons Olive Oil
- 1 whole Medium Onion, diced
- 3 whole Carrots, cut into chunks – or use 10 – 12 whole baby carrots
- 2 whole Shallots, peeled and finely minced
- ½ large Bell Pepper, diced
- 4-5 stalks of Celery, diced
- ½ large Jalapeno Pepper, diced
- 1 clove Garlic, finely minced
- 1 Roma tomato, diced
- 1¼ cups Red or White Wine – any kind of wine you have on hand will work
- About 1½ – 2 cups Beef Broth (or more as needed to cover the ribs)
- Green Onion tops, finely chopped
- Parsley, finely chopped
- Season ribeye roast and rub all sides good with Paprika. I like to cut slits in the roast and stuff small pieces or garlic and jalapeno into the slits. The roast can be seasoned ahead of time and placed in the refrigerator until ready to prepare. Set aside.
- In a large Dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Keep bacon grease.
- Add olive oil to pan with the bacon grease and raise heat to high. Brown roast on all sides, about one minute per side. Remove roast and set aside. Turn heat to medium.
- Add onions, shallots, garlic, celery, bell pepper and jalapeno pepper to pan and cook for 2 minutes. Add cooked bacon bit and stir. Add Roma tomato and carrots. Pour in wine and scrape bottom of pan to release all the flavorful bits. Bring to a boil and cook 2 to 3 minutes.
- Add broth, plus more seasoning. (Taste and add more seasoning if needed.) Add roast to the liquid; it should be almost completely submerged. Add 2-3 whole green onion tops to the liquid.
Put on the lid and place on stove top or into an oven. (I have cooked this both ways, and both are delicious.) On top of store, put heat on a low medium and check roast after 1 hour. Reduce heat to low and cook slowly an additional 1½ to 2 hours. If cooking in an oven – cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 1 hour. Roast should be fork-tender and falling off the bone. While this is cooking, your whole house smells delicious.
Remove pan from stove top or oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top and reheat before serving.)
Serve roast on plate, spooning a little juice over the top. I like to also spoon some of that delicious juice (or gravy) over the top of baked or mashed potatoes. Sometimes I spoon it over rice. So delicious!