Baked Beef Rib
6 servings
80 minutes
This is a classic roast beef recipe. Laconic and devoid of any tricks, except that the meat must be good. The result can be eaten both hot and cold. Roast beef is usually cut into thin slices (3-5 mm) and served with thick meat sauces. For example, with a sauce made from beef broth and port: mix broth and port in equal parts, reduce by half with the addition of rosemary, thyme and bouquet garni, strain through a fine sieve, return to the stove, whisk with cream and a few drops of truffle oil, then reduce further - until thickened.
1
Clean the beef from membranes and fat, tie it with culinary thread to maintain density and juiciness, season with salt and pepper, and fry in vegetable oil on all sides until a brown crust forms. This means the piece should look completely cooked on the outside. Then remove the meat from the pan, wrap it in foil, and let it rest for a few minutes.
- Beef: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 50 ml
2
In a pan, sauté the carrots, onions, and celery. Fry in vegetable oil, adding a small piece of beef fat for flavor.
- Carrot: 1 piece
- Onion: 1 head
- Celery: 1 stem
- Vegetable oil: 50 ml
3
Place the beef with vegetables and a bouquet of garnish on a baking sheet and roast for sixty to seventy minutes at 200 degrees.
- Beef: 1.5 kg
- Carrot: 1 piece
- Onion: 1 head
- Celery: 1 stem
- Bouquet garni: 1 bunch
4
Take the meat out of the oven, wrap it in foil again, and let it rest for another ten to fifteen minutes before serving. The beef needs to recover from the temperature shock to be tender on the plate, as if it had not been harshly roasted in the oven, but rather given a relaxing hot massage.