Low-temperature beef rib

When the sun is on the tip of his nose, we all like to go out on the barbecue, invite his friends and have a good barbecue, and what better way to share a good juicy, tender and melting beef in the mouth!

Water it with a nice glass of red wine or a fresh beer will tell you!

But with the whims of the weather, sometimes you end up with a rib of beef on your arms and no sun for you to get out the BBQ.

What does it hold I have the solution !!

Ingredients:

• 1 beautiful Beef Rib of about 1.2kg. (For this recipe prefer a race rich in flavor: limousine, salers, angus ...)
• A good big handful of Laurier's leaf.
• A branch of thyme / rosemary.
• 50g of butter.
• Fleur de sel.
• Pepper of the mill. (Or malabar if you are lucky to have one.)

Preparation:

1. Place the oven rack over the broiler pan and preheat Th. 3-4 / 110 °

2. In a large frying pan, stir your meat over high heat 2 minutes on each side, then remove the meat and place it on the oven rack, then divide thyme / rosemary / bay leaf on the side and cook 25 / 30mn by turning it halfway through cooking.

3. Five minutes before the end of cooking, place the hazelnut butter on the meat. (It will melt and give a nice golden flow to the meat.)

4. Remove the rib of the beef from the oven, salt and pepper, cover with aluminum foil and let the meat rest 5 / 7mn in the open door oven.

Accompany your rib of beef, a ratatouille or a tian of vegetables, as well as potatoes (homemade of course) fries, or potato sautéed.

An excellent Fitou or Madiran will accompany your dish with delight.

The advantage of this recipe you have understood is that it can be done in all seasons of the year, in addition, cooking the meat at low temperature, will allow the fat to melt gently and To confit meat and thus release all its flavor.

At your kitchen and enjoy!