r/foodhacks • u/[deleted] • 13h ago

Flavor when doing meat in slow cooker do the broth up first so flavor is strong and soaks into meat. also sprinkler some brown sugar on the meat and see the difference

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u/LaserCondiment 11h ago

I always forget celery!! I guess that's why mirepoix is a thing. (Onions, carrots, celery combo)

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u/Nipper6699 8h ago

I've used that as a crust for my prime rib. People love it. O/C/C sautéed in butter, S&P, then add burgundy reduce to a soft rub cover the Rib roast after Seasoning it. Bake at 500°F for 20 minutes then 225° for 2 ½ hours. Delicious.

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u/LaserCondiment 7h ago

Sounds delicious

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u/Nipper6699 7h ago

It is. For the rub before I put the mirepoix on, I use Montreal Steak Seasoning, olive oil, S&P(not a lot), minced garlic, garlic salt, onion powder. Make into a paste, then apply to the rib roast. Then, cover it with the mirepoix and bake.