Braised high rib in white wine on mashed potatoes

Janie Gentry
3 2
210 mins
210 mins


Servings: 5
  • 200 g Carrots
  • 250 g Onions
  • 200 g Celery
  • 150 g small mushrooms
  • 6 Stem(s) Thyme
  • 2 kg Prime rib (to be cut into 6 pieces by the butcher)
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Olive oil
  • 250 ml dry white wine
  • 7-10 Tbsp Pepper
  • 1 kg floury potatoes
  • 50 g Butter
  • 200 ml Milk
  • 1 bunch of parsley
  • 7-10 Tbsp ground mace


  1. 1

    Peel and wash the carrots. Peel onions. Clean and wash the celery. Cut prepared vegetables into cubes. Clean, clean and quarter the mushrooms. Thyme wash, shake dry, pluck leaves from the stalks.

  2. 2

    Wash the meat, dab dry and season with salt. Heat oil in a roasting pan and fry meat on all sides for 10-15 minutes. Remove the meat and fry the vegetables in the frying fat for 3-5 minutes.

  3. 3

    Put the meat back into the roaster. Deglaze with wine and 250 ml water. Season with salt, pepper and thyme. Cover and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 3 hours.

  4. 4

    In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Bring butter and milk to the boil. Wash parsley, shake dry, pluck leaves from the stalks and chop.

  5. 5

    Drain the potatoes, add the hot milk-fat mixture and season with salt, pepper and mace. Mash them with a potato masher to make puree. Arrange mashed potatoes and meat with braised vegetables on plates.

  6. 6

    Sprinkle with parsley.

Nutrition Facts

710 kcal
25 g
34 g
67 g

Categories & Tags

Main Dishes