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Slow cooked Prime Rib stew

With Black-eyed peas, chickpeas and Jerusalem artichokes

Quick answerMakes 10 servings, ready in 7 hours, cook at 130c/ 290F, International cuisine.
By Jaron Kimhi··👁 585 views
Slow cooked Prime Rib
Prime rib is one of my favorite cuts ever. I have to admit I usually grill it — I get the best results from the good old charcoal barbecue grill, but the oven-roasted version is just as good, although very different in texture. Getting a prime rib into a long-cooked stew always sounded to me like a waste of good meat, until… I finally tried it. The meat was so tender, falling off the bone, full of flavor, with a super soft texture — you could actually eat it with a spoon. How did this happen? Slow cooked Prime Rib Well, the stages of making a good prime rib are always the same — whether it's direct grilling or long-cooked, it needs strong direct heat, in this case on a cast iron skillet. I add shallots to the skillet as well, giving the meat extra flavor. Because shallots love direct heat, they tend to caramelize, drawing all their sugars out… we help them do just that with a small addition of sugar and butter, which creates a sweet sugar emulsion that also coats the prime rib. Slow cooked Prime Rib For this stew I used two kinds of peas — chickpeas and black-eyed peas. Each brings its own texture and gives the stew very strong, earthy flavors. The stew needs a slow cook in a Dutch oven on low heat. The idea is to get all the flavors to come together and for the outer layer to go crunchy. I halved potatoes and placed them on top inside the Dutch oven — this affected the stew in so many ways. First, it kept the meat from making direct contact with the Dutch oven's heat, and second, it created a crispy potato layer that I promise you… everybody will fight for. Slow cooked Prime Rib For extra crispy potatoes, open the Dutch oven's lid for the last hour of cooking — it'll create a nice caramelization around the potatoes and make them irresistible.

Method

  1. 1

    Starting the soup· 25 minutes

    Heat the oven to 130c/290F. Add onions, celery, carrots, sage and prosciutto (or duck) to the Dutch oven with 1 tbsp of olive oil and cook on medium-high for about 3-5 minutes, until the vegetables become semi-transparent. Pour in the white wine, stir for another 30 seconds until most of the alcohol evaporates. Add the water following with the garlic, chickpeas, black-eyed peas, tomato paste, bay leaves and cinnamon, stir to combine and bring into a boil. Add the thyme and celery, reduce heart to medium-low, season with salt and pepper and cover with the lid.

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  2. 2

    Searing the meat· 10 minutes

    Set a heavy cast iron skillet on high heat for 2-3 minutes until smoking, place the prime rib and the shallots on the skillet and sear for 3 minutes. Add the butter and sugar, make sure the butter-sugar mix is coating the steak and shallots well, it will caramelize the shallots (which extract sugars in addition). Flip the Prime-rib and sear for another 3 minutes. Pour in the red wine and keep cooking for one more minute until wine reduced to half.

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  3. 3

    Placing the dish in the oven· 6 hours

    Let the steak and shallots rest for about 1-2 minutes and add them to the soup with all their fluids. Add the Jerusalem artichokes and arrange the halved potatoes on top. Cover the lid and place in the oven for a minimum of 3 hours, preferably 6 hours for optimal results.

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  4. 4

    Serving· 5 minutes

    After 5 hours of baking (if necessary add fluids during baking time), open the oven’s door, remove the Dutch oven’s lid and bake for another hour without the lid. Take out the Dutch oven, arrange the meat, potatoes chickpeas, black eyed peas and Jerusalem artichokes on a large tray and pour some of the delicious soup into a small bowl on the side. Best served with rice or fresh vegetables

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Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
BeefStew
Cuisines
International
Features
Gluten FreeSlow CookedmeatOvenPaleo

Questions & answers

Can I swap the duck breast or pancetta for something else?
Yes — the recipe already tells you pancetta works as a substitute for duck breast, so grab whichever you can find. Both add that fatty, savory depth the stew needs.
Do I really need to soak the chickpeas and black-eyed peas overnight?
Yes, soak both for a full 24 hours before you start. Skip this and you'll end up with tough, undercooked legumes even after 6 hours in the oven.
What if I don't have a Dutch oven?
You need something heavy, oven-safe, and lidded — a deep cast iron casserole dish works great. Just make sure it's big enough to hold a 5lb prime rib with all the vegetables.
How do I know when to add extra liquid during baking?
Check on it during the 5+ hours in the oven and add water if the liquid looks too low. You want enough to keep the legumes and vegetables submerged and the stew from drying out.
What's the point of that last hour with the lid off?
It reduces and concentrates the cooking liquid into a richer, more intense broth. Don't skip it — that's where a lot of the flavor develops.

Nutrition per serving

200g
Serving size
315
Calories
13g
Total Fat
2g
Saturated
35mg
Cholesterol
35g
Protein