Heat thick bottomed pot and add oil.
Coat rib with flour, salt and pepper mixture on all sides. Including sides.
Add prime rib to heated oil.
Sear prime rib in oil. Prepare flour mixture with 1 tbs salt and 1 tbs black pepper.
Sear on all sides - including sides until meat is throughly browned. This will pull the sugars in the meat to the top.
Pull seared prime rib from pot and set to the side.
Add a small amount of beef broth to pot. Bring up to a boil and scrape all of those delectable tid bits from the base of pot.
Add all dried seasonings, wine, 1/2 of your tomato paste, garlic, McCormick packet, broth, [reserve 1 box] 1/2 of your canned tomatoes and 1 large diced tomato to the pot. Wisk well.
Add prime rib to pot. Simmer on medium for 3 hours covered. Or longer, until your meat is melt in your mouth tender. Carefully flip prime rib over 1/2 way through your simmer. Stir stew regularly.
Pull your prime rib. Allow to cool just slightly.
Skim any floating fat from the top of broth with a ladle as there will be some. It's easy to remove. 1st picture: floating fat. 2nd picture: fat removed.
Fat removed.
Chop your vegetables. Peel and chop your potatoes last. Otherwise, they'll brown. If you do decide to chop them early, place them in a bowl fully covered in ice water.
Add your vegetables to pot.
Chop your prime rib into 1" pieces. Disgard any fat that's attached.
Add meat to pot.
Add additional broth as needed. Simmer until carrots and potatoes are tender. About a half an hour. Your potatoes will absorb quite a bit of your original fluids so know additional broth might be needed.
Baguettes are a sturdy bread capable of holding up to a hot, heavy broth. Slice your pre-baked baguette bread into 4" pieces, lightly coat with EVOO or butter and toast in the oven at 350° for 7 to 10 minutes. Or, until bread is crispy. You can also serve it fresh.
Plate stew and garnish with fresh parsley. Serve with warm baguette bread.
Enjoy!
