Sweet And Savory Champagne-Braised Brick Roast
This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor and the Champagne makes it sweet and tender.
Ingredients
- • brick roast (or delmonico, brisket, or beef ribs - 7-9 lb- bone in
- • packed light brown sugar - 1/2 cup
- • paprika - 2 tsp
- • garlic powder - 1 tsp
- • ground black pepper - 1/2 tsp
- • kosher salt - 1 tbsp
- • instant espresso powder - 1 tsp
- • allspice - 1/4 tsp
- • chili powder - 1 tsp
Dry Rub:
- • champagne (or sparkling white wine, or Prosecco) - 1 cup
- • apple cider vinegar - 2 tbsp
- • Worcestershire sauce - 2 tbsp (non fish variety)
- • honey - 1 tbsp
Glaze:
Instructions
- Preheat oven to 275°F.
- Make the dry rub: In a small bowl, mix brown sugar, paprika, garlic powder, pepper, salt, espresso powder, allspice, and chili powder. Rub all over the meat, coating all sides. Place in a roasting pan (for ribs, place in a single layer on 2 rimmed baking sheets) and let sit, covered, in the refrigerator for 1 hour.
- For the glaze: Place the glaze ingredients in a small pot and cook over medium heat until just hot. Remove meat from the refrigerator. Pour the glaze over the meat. Cover the pan with heavy-duty aluminum foil and cook for 3 1/2 to 4 hours (2 1/2 hours for ribs), or until tender. Remove from the oven. Pour the liquid from roasting pan into a saucepan. Bring to
- a boil, reduce heat to a simmer, and let it cook until the liquid reduces by half and is slightly thickened, about 20 to 25 minutes.
- Preheat the broiler.
- Brush the glaze on the roast or ribs. Set under the broiler until the glaze caramelizes and forms a crust, 1 to 2 minutes. Watch carefully so it doesn’t burn! Serve with remaining glaze. (Alternatively, serve the roast or ribs with the glaze on the side and skip the broiling step).
Notes
Make Ahead Can be prepared 2 days ahead of time. Store, covered, in the refrigerator or freeze up to 3 months. Defrost in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven.
