Soft and Juicy Top of the Rib
A budget-friendly and delicious cut of meat! Cook this low and slow with some onions, spices, red wine, and broth. It will be soft, succulent, and flavorful - everything you want in a piece of meat.
Servings: 8
Calories: 400kcal
Ingredients
- 4 pounds top of the rib
- 2 cloves of garlic, minced
- 1 onion, cut into circles
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup Dijon mustard (BBQ sauce or ketchup will work too)
- 2 cups red wine
- 3 cups beef broth
- 2 cups water
Instructions
- Season the meat generously with salt and pepper and smear mustard (or whatever you are using instead) all over the meat.
- Heat oil in a big pot over medium-high heat and add the meat once it is hot. Sear it until it is browned (around five minutes per side). Use tongs or a big fork to flip it but lower the heat when flipping so the oil doesn't splatter everywhere.
- Remove the meat and add the onions to the pot. Sauté them for about 10 minutes or until they are soft and translucent.
- Add the garlic and sauté for about a minute, mixing everything well.
- Add the broth and red wine and bring to a slight boil. Let it boil for about 10 minutes to let the wine reduce a bit.
- Add the meat to the pot, lower the heat, and let it cook for at least four hours. Check on the meat to see if it's soft enough to slice easily with a knife and if not keep on cooking until it is falling apart.
- Once it is finished cooking make sure to save some of the sauce as gravy and pour it over the meat when you are serving it.
Notes
You can cook the meat halfway and continue cooking it the next day.
You can also transfer it to the oven at any time and cook it low and slow for a few hours.
To refrigerate:
Cover the pot or baking dish tightly with foil and the meat will stay fresh for around three days.
To reheat:
Place the gravy and the meat in the oven on 250 degrees for around 15 minutes or until it's heated all the way through. Once it's hot, pour the gravy over the meat and serve.
Enjoy!