Prime rib with apple and horseradish

Whenever fall starts to paint the leaves in a golden shade, I dig up my casseroles and start searching for those great of cuts of meat that brings so much flavor to a stew. In this recipe I braced the meat in some high quality apple juice that gave this dish a sweet rounded taste to it. Perfect any cold fall day.    

500 g prime rib
2 red onions
1 read cooking apple
2 cloves of garlic
1 tbsp oil
3 bay leaves
500 ml apple juice
Leave the meat intact.
Peel and cut the onions in quarters
Core and cut the apple in quarters as well but leave the skin on.
Crush and peel the garlic.
Heat up some oil in the pan on high heat and sear the meat on all sides.
Put the meat to one side and lower to medium heat
Add onions, apples and garlic to the empty side and fry while stirring for about 5 minutes.
Add bay leaves, salt and pepper and stir everything through.
Add the apple juice.
Boil for about 90 minutes until the meat is tender.
Grate fresh horseradish over the stew just before serving.  

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