Here's a nice way to accompany the prime rib with a delicious wine merchant sauce.
Ingredients for 4 persons :
- 2 shallots
- 70 g semi-salted butter
- 20 cl of red wine
- 20 cl of brown veal stock
- 2 ribs of beef
- 1 tsp. oil soup
- a few sprigs of parsley
- Salt flower
- Salt, freshly ground pepper
Beef ribs, wine merchant sauce
- Peel and chop the shallots.
In a saucepan, melt 20 g of butter, add the shallots and sweat them. Deglaze with wine and let evaporate for 15 minutes. Pour in the veal stock. Evaporate. Keep warm.
- Cook the beef ribs a la plancha (oiled beforehand) according to the desired cooking. Remove them and place them on a wire rack covered with a sheet of aluminum foil.
- Finish the sauce by amounting it with 50 g of butter, season.
- Arrange the meat on a hot plate, garnish with fleur de sel and pepper. Serve with the sauce and a few sprigs of parsley.
Find out more about the prime rib
Taken from the muscle covering the dorsal vertebrae, the prime rib is located in the middle of the rib set, between the 5th and 11th rib (ideally the 7th!). Marbled and short-fiber, this meat is particularly soft and tasty. A favorite for rare meat lovers, this part can weigh up to 1 kg or more. Cut thick (4 to 8 cm), the prime rib is as tasty as it is fleshy, because it retains excellent resistance when cooked. Boneless and tied, it also makes delicious roasts, but it is still when grilled that it exudes all its flavors.
Since nutritionists tell us that it is undesirable to eat red meat more than twice a week, we might as well focus on real beef, largely grass-fed, which can be traced back to the breeder. A tasty meat, marbled without being fatty. An Aubrac, an Armoricaine, a black pie, Charolais, Blonde d´Aquitaine ... The low pieces will go for long and simmered cooking and the noble pieces, such as the rib matured by the butcher, for short cooking.
Wine to accompany the prime rib
BEEF RIB PAIRING, MERCHANT WINE SAUCE
Fleshy, soft, tender and juicy if it is not overcooked, the meat of the prime rib has a dense and rich texture which is a delight for beef lovers especially since, very tender, it is more aromatic than many pieces.
The immediate pairing will be with tannic wines that will add depth and length to the meat, while the latter, due to its high protein content, will soften them, making them more pleasant. This dish allows us to taste structured wines in their youth to appreciate all their sap. A prestigious Médoc appellation like Pauillac will be an ideal partner, but we will not be less satisfied with a great cuvée from Cahors.
Recipe: A. Beauvais, Photo: F. Hamel