Rib of beef with red wine sauce

Name: Rib of beef with red wine sauce
Total time: 20 min
Yield: 6 servings
Cuisine: British
Ingredients: 3000 g 3-bone rib of Aberdeen Angus beef; 1 pc carrot; 1 pc onion; 1 pinch salt; 1 pinch black pepper; 800 ml water; 2 tbsp butter; 2 pc shallot; 100 g button mushrooms; 250 ml red wine; 350 ml brown chicken stock; 1 leaf tarragon

Slow-roasted rib of beef served with a rich red wine reduction sauce infused with tarragon.

20 min 1276 kcal/serving serves 6

1276kcal57gprotein11gcarbs109gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🥩3-bone rib of Aberdeen Angus beef

🥕carrot

🧅onion

🧂salt

🧂black pepper

💧water

🧈butter

🧅shallot

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.