Slow-Cooked Beef Rib with Vegetables
A comforting and flavorful dish where a beef rib becomes tender through slow cooking, surrounded by leeks, carrots, and baby potatoes. The vegetables soak up a rich and delicious broth for a hearty, complete meal.
🛒 Ingredients
4 servings
- 3.3 lbs beef rib (côte de bœuf)
- 3 leeks
- 4 carrots
- 1.1 lbs baby potatoes
- 4 cups beef broth
- 3 tbsp olive oil
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Sear the beef rib in a Dutch oven with olive oil until browned on both sides.
- 2
Remove the meat and sauté the pre-cut vegetables.
- 3
Return the meat to the pot and pour in the beef broth until it reaches halfway up the meat.
- 4
Cover and let simmer over low heat for 2.5 to 3 hours.
- 5
Add the baby potatoes after 1.5 hours of cooking.
- 6
Check the tenderness of the meat and adjust seasoning before serving.
💡 Chef's Tip
Slow cooking is essential to achieve very tender meat. You can prepare this dish in advance and reheat it when ready to serve.
