Rib of beef with raspberry shallot sauce

Illustration appellation
  • Morgon
Rib of beef with raspberry shallot sauce


  • 4 shallots
  • 20g butter
  • 30g raspberries (fresh or frozen)
  • 1 tbsp honey
  • 1 tbsp cider vinegar
  • 1 tbsp apple juice
  • Salt and ground pepper
  • 1kg potatoes
  • Sea salt and ground pepper
  • ½ bunch fresh thyme
  • 1 sprig rosemary
  • 2 bay leaves
  • A pinch of Cayenne pepper
  • Olive oil
  • 10g softened butter
  • 1 rib of beef, approx. 1kg
  • A pinch of sea salt (fleur de sel)
  • Black pepper


  • Step 1Preheat oven to 200°C.
  • Step 2Rinse and dry potatoes, then cut into sticks.
  • Step 3Arrange them in an ovenproof dish, lined with baking paper, season with sea salt (fleur de sel) and pepper to taste. Add thyme, rosemary, Cayenne pepper and bay leaves. Drizzle with oil and toss to combine.
  • Step 4Bake at 200°C for approx. 30-40 mins, turning them several times while baking.
  • Step 5Heat the butter in a frying pan and sear the rib of beef for 5 mins on each side to form a brown crust on each.
  • Step 6Place the rib of beef in an ovenproof dish and bake for 25-30 mins (count 15 mins for 500g of meat, cooked rare).
  • Step 7Meanwhile, melt the butter in a small saucepan. As soon as the butter gets frothy, add the peeled, halved shallots.
  • Step 8Cook over low heat for about 20 mins. Stir in the raspberries and continue cooking for 5 mins.
  • Step 9Add the honey, vinegar and apple juice. Leave to thicken for a few minutes. Season with salt and pepper. Adjust to taste by adding honey or vinegar to reach the desired sweet-and-sour balance. Keep warm.
  • Step 10Leave the meat to rest for a few mins before serving with raspberry shallot sauce and homemade chips.
  • Step 11Tip: For the chips (fries), use floury potatoes as they'll hold up better when cooked.

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to taste

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