Slow-roasted rib of beef with bone-marrow sauce
Heston Blumenthal At Home, p. 155
Ingredients
- Groundnut oil
- 1 well-aged three-bone rib of beef (on the bone)
- Salt
- 2kg beef stock (p.40)
- 100g unsalted butter
- 250g peeled and finely sliced shallot (approx. 5 banana shallots)
- 150g white wine
- 100g dijon mustard
- 10g sherry vinegar
- 15g lemon juice
- 100g bone marrow, rinsed and diced (ask the butcher)
- 20g flat-leaf parsley leaves
- 20g chives
- 10g tarragon leaves
- Salt and black pepper
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