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Roast Beef Rib (Hohrückenbraten) (Seraphine)
Recipe

Roast Beef Rib (Hohrückenbraten) (Seraphine)

Dinner • Switzerland

Beef rib roast is seasoned, seared, then braised in red wine with onions, carrots, tomato, bay leaves, and cloves. Finished with gravy cube and “z'Wunder” roasting sauce mix and cooked first hot, then low and slow.

Why smarter

Searing followed by a two-stage oven cook builds flavor while keeping the roast tender.

Chef tip

Use the cloves to pin each bay leaf onto the onion halves so they are easy to remove after cooking.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 1.8 kg beef rib roast (Hohrückenbraten) 1.800 kg beef rib roast (Hohrückenbraten)
2 700 ml red wine 700.000 ml red wine Original: 7 dl
3 2 onions (about 50 g each) 2.000 piece onion Admin note: onions about 50 g each
4 8 whole cloves 8.000 piece cloves
5 400 g carrots 400.000 g carrots Admin normalization: 400 g (raw recipe: 4 carrots)
6 4 bay leaves 4.000 piece bay leaves
7 1 cube roast sauce cube (bouillon cube for roast gravy) 1.000 cube roast sauce cube Original: 1 Würfel Bratensauce
8 30 g “z'Wunder” roast gravy mix 30.000 g z'Wunder roast gravy mix Product name as written
9 50 g mild mustard 50.000 g mild mustard Admin normalization (raw recipe: 4 tbsp mild mustard)
10 80 g tomato 80.000 g tomato Admin normalization (raw recipe: 1 tomato)
11 Meat seasoning, to taste meat seasoning Original: Fleischgewürz
12 50 ml macadamia oil 50.000 ml macadamia oil

Method

  1. Peel the carrots and cut them into batons about 1 cm thick.
  2. Halve the onions. Attach 1 bay leaf to each onion half using 2 cloves (use the cloves to pin the bay leaf in place).
  3. Cut the tomato into cubes about 3 cm in size.
  4. Season the beef rib roast with meat seasoning and spread mild mustard over it on all sides.
  5. Heat the oil in a braising pot.
  6. Sear the meat on all sides until golden brown.
  7. Deglaze with the red wine.
  8. Stir in the roast sauce cube and the “z'Wunder” roast gravy mix.
  9. Add the onions, carrots, and tomato.
  10. Cook in a preheated oven at 220°C for 50 minutes.
  11. Reduce the oven temperature to 80°C and leave in the oven for a further 75 minutes.
  12. Serve on plates. Serve with French fries or Spätzli.