Rib of beef

Rib of beef

By
From
The Beef Club
Serves
2
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 rib beef
100ml olive oil
sea salt
freshly ground black pepper
60g fresh butter

Method

  1. On the barbecue over hot coals

    Before cooking, cover the rib with olive oil and season with salt and pepper.
  2. Adjust the cooking time according to how you like your meat done.
  3. In a frying or saute pan

    Season the rib with salt and pepper. Brown on both sides in olive oil over a high heat.
  4. Add the butter and lower the heat.
  5. Baste with the butter throughout cooking. Take care not to let the butter burn; it should stay pale in colour and nice and foamy.
  6. After cooking

    Let the rib rest for at least 15 minutes. This resting time allows the flesh to relax and the juices to be reabsorbed into the meat.

Tip

  • For perfectly seasoned meat, massage the rib with salt before cooking to help it penetrate.

Cooking time

  • 5 minutes each side for very rare to rare

    10 minutes each side for medium

    15–20 minutes each side for well done
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again