Beef rib in Wine Merchant Sauce

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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…
Preparation 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).
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