Rib of beef with red wine sauce

Rib of beef with red wine sauce

Côte de boeuf à la Bordelaise

By
From
Taste le Tour
Serves
3

From the Bordeaux/Southwest region by Philippe Mouchel

It’s a matter of taste, but for many people there are no better red wines in the world than the fine wines of Bordeaux in the southwest of France. Th is dish of beef ribs with red wine sauce is a perfect match for the Bordeaux wines. Th is beef is lovely served with sautéed mushrooms.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
2 400 g beef ribs, each about 5 cm thick
sea salt
freshly cracked black pepper
3 tablespoons butter
2 shallots, chopped
100ml bordeaux red wine
125ml rich veal or beef stock
a few sprigs parsley
80g bone marrow

Method

  1. Heat the oil in a heavy frying pan and cook the beef ribs on one side for 4–5 minutes. Season the meat with salt and pepper, turn and cook for another 4–5 minutes, adding 1 tablespoon of butter to the pan and basting the meat from time to time. Transfer the cooked beef ribs to a dish, cover with foil and leave to rest in a warm place.
  2. Tip out any excess fat from the frying pan then add another tablespoon of butter. Add the shallots and stir over a medium heat for a few minutes. Add the wine and boil for a few minutes until reduced by at least half. Add the stock and simmer for 5 minutes. Whisk in the final tablespoon of butter and add the parsley.
  3. Meanwhile, place the bone marrow in a small saucepan of cold salted water and bring to a simmer. Poach over a low heat for 5 minutes, then drain well.
  4. Cut each rib into slices, arrange on plates and serve with thin slices of the bone marrow. Spoon on the red wine sauce and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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