Rib of beef with a red wine sauce recipe

Heat oil in a thick frypan and cook the ribs of beef on the first side for 4-5 minutes. Season meat with salt and pepper, turn over and cook second side for 4-5 minutes, adding a quarter of the butter and basting meat from time to time.

Meanwhile, place bone marrow in salted cold water and heat water on low heat to poach the marrow.

Transfer cooked ribs to a dish, cover with foil and rest in a warm place. Remove excess fat from pan then add a third of the remaining butter. Add shallots and stir on medium heat for a few minutes. Add wine and boil for a few minutes to reduce by at least half.

Add rich stock and simmer for 5 minutes. Then whisk in remaining butter and add parsley.

Cut each rib into a few slices and place on plates with small slices of drained bone marrow. Spoon sauce over meat and serve.

Note: In the Taste Le Tour episode we serve the ribs with sauted mushrooms.