RECIPES > Meat Dishes - Beef rib in Wine Merchant Sauce Restaurant Les Maritonnes à Romanèche Thorins Serves 4 Preparation time: 35 min Cooking time: 20 min Ingredients 2 Charolais beef ribs each weighing 500g 1/2 bottle of Moulin à Vent 50g of butter 2 dessertspoons of oil Salt, ground pepper 1 dessertspoon of softened butter Garnish suggestions: gratin dauphinois, cardoon gratin with beef marrow... Recipe Sprinkle salt and pepper all over the ribs. In a thick-bottomed pan, cook the beef ribs in 50g of butter over a high heat for 15 minutes on each side for "medium". Put to one side while preparing the sauce (the longer meat rests after cooking the tenderer it is). To the butter you have already used for cooking, add the shallots and wine. Cook for about 10 minutes until it has reduced to half. Check the Seasoning of the sauce thickened with a a tablespoon each of butter and flour kneeded together. Put the meat on a serving dish and pour over the sauce (put the rest of the sauce in a separate sauceboat). Recommend Wine Moulin à Vent, Beaujolais Cru The most well built of Beaujolais Crus, this wine is best assorted to red meat and cheese. When it is used as the wine in the sauce it marries well with the ribs which need a well-structured wine the aromas of which will come out better for a 2 to 3 year cellaring.