MEAT RIB ROAST IN WINE
5- pound rolled rib roast 1/4 cup flour
4 tablespoons butter
1 cup chopped onion 1/4 cup chopped carrot
1 clove garlic, minced
2 tablespoons warm cognac
2 cups dry red wine
2 teaspoons salt 8 crushed peppercorns
1 bay leaf 1 teaspoon marjoram
Rub the meat with the flour. Heat the butter in a Dutch oven or heavy casserole; brown the meat in it on all sides. Add the chopped onion, carrot, and garlic, and cook until browned. Add the cognac and set aflame. When flames die down, add the wine, salt, peppercorns, bay leaf, and marjoram. Cover, and bake in a 325° oven about 3 hours, or until meat is tender.
Transfer the meat to a hot platter. Taste the gravy for seasoning, strain, and serve in a gravy boat.
Serve with any dry red Burgundy or Bordeaux.