Rib of Beef with Red Wine and Marrow
recipe form the new book from Chef John Burton Race
book accompnaies the TV series Return of the Chef which
is about the return of John Burton Race and his family
to England from their year in France. The series is
centered around his acquisition of the premises for
his new restaurant known as The New Angel (formerly
the famous Carved Angel restaurant in Dartmouth), its
refurbishment, teething problems and day to day running
all interspersed with bits of family life.
you would like to know more about The New Angel <click
you would like to know more about the book have a look
at the Hub-UK
book review <click
sure that the beef you choose has some fatty marbling
through the eye of the meat and that it has been hung
for at least ten days. French beans and some deepfried
new potatoes in their skins go well with this one.
x 1kg rib of beef on the bone
coarsely ground sea salt and freshly milled black
2 tablespoons groundnut oil
1 bunch of watercress
12 large slices of beef marrow, soaked overnight in
cold, salted water in the refrigerator
4 shallots or 1 red onion, finely chopped
75ml red wine vinegar
salt and freshly milled black pepper
75g unsalted butter
6 shallots or 1 red onion, finely chopped (try and
use shallots where possible)
1 clove garlic, peeled and chopped
1/2 bay leaf
1 sprig thyme
1 sprig tarragon
300g plain flour
500ml red wine
250ml Beef Stock
make the sauce. Melt the butter in a saucepan, add
the shallots and fry until golden brown. Add the garlic,
bay leaf, thyme and tarragon. Add the flour and stir.
Cook for about 2 minutes, then pour in the wine, stirring
all the time. Bring to the boil and reduce the liquid
by two-thirds. Add the beef stock and bring it back
to the boil. With a ladle, skim off all the surfacing
sediment and discard. Reduce the heat and cook for
a further 30 minutes, reducing the volume by half.
cook the beef marrow. Half-fill a small pan with water
and bring to a simmer on the stove. Remove the marrow
from the refrigerator and place in the water to poach
for about 6 minutes. Drain the water and put to one
the shallots in a bowl, pour over the red wine vinegar
and season. Set aside.
a heavy-bottomed frying pan on the stove on a high
heat and turn the grill on full.
the ribs of beef onto a tray and add half the groundnut
oil. Season with sea salt and black pepper. Turn them
over and rub in the oil. Heat the remaining oil in
the frying pan and place the beef on it. Fry for about
7 minutes on each side for medium, and for about 4
minutes for rare.
the sauce into another saucepan and bring it to the
boil. Pour the sauce into a sauceboat.
the ribs of beef from the frying pan, place them on
a baking tray and top with the beef marrow. Warm under
the grill for about 1 minute, then place on a carving
board. Sprinkle the red wine vinegar and shallots
over the marrow.
from Coming Home
Burton Race 2005