Northwest Prime Rib Stew in Sourdough Bowls | Oregonian Recipes

Ingredients

• 5 ounces garlic, minced
• 5 ounces shallots, minced
• 1 ounce thyme leaves
• 1/2 ounce freshly cracked black pepper
• 2 ounces kosher salt
• 1 ounce powdered ginger
• 1 ounce bread flour
• 8 ounces olive oil
• 9 pounds prime rib of beef, trimmed of all fat and sinews
• Roasted prime rib of beef
• 12 ounces yellow onions, diced medium
• 12 ounces carrots, peeled and diced medium
• 8 ounces celery, diced medium
• 1 gallon rich beef stock
• 8 ounces butter
• 8 ounces bread flour
• 2 ounces minced garlic
• 2 ounces minced shallots
• 1 ounce fresh thyme, minced fine
• 1 pound fresh mushrooms, quartered
• 3 pounds baked russet potatoes, skin on, diced medium
• 1 tablespoon freshly cracked black pepper
• Salt to taste
• Small, round sourdough bread loaves