Rib of Beef With Bone Marrow
&
Bordeaux Supérieur AOC

INGREDIENTS

• 1 prime rib of beef
• 4 beef bone marrows
• 2 minced shallots
• 2 carrots
• 1 courgette
• mangetout
• 1 sprig of thyme
• minced chives
• 2 tbsp olive oil
• 1 tsp butter
• salt
• pepper

PREPARATION

1. Take the prime rib out 1 h before serving.
2. Preheat the oven to 160°C.
3. In a casserole dish, brown the bones in the hot oil for 5 minutes on each side over a high heat.
4. Lower the heat. Add the carrots and courgette in chunks, with the mangetout, crushed garlic and thyme.
5. Pour water over the bones and scrape up the cooking juices.
6. Reduce by half. Place the vegetables and bones in an ovenproof dish. Keep the stock.
7. Sear the rib of beef on a hot grill for 7-8 minutes on each side without poking it.
8. Place it on top of the dish and bake for 20 minutes, turning halfway through cooking.
9. Remove from the oven for 10 mins under aluminium foil. Keep the bones and vegetables in the oven, turned off.
10. For the sauce: In a frying pan, brown the shallots. Season with salt and pepper. Pour in the stock. Reduce by half with butter.
11. Remove the marrow from the bones and fry for 5 minutes, soaking it in the sauce.
12. Arrange the chopped meat and garnishes on the plate.
13. Add the sauce and chives.

Serving suggestion: spread the marrow on toast.