Generous and full of flavor, this beef rib accompanied by salsa verde reinvents the classics with freshness. The power of the grilled meat pairs perfectly with this vibrant and aromatic herb sauce, while the tender potatoes and roasted carrots bring sweetness and balance. A convivial and indulgent dish, ideal for sharing, enhanced by a glass of Château Lichten Rouge for a harmonious food and wine pairing.
Serves 4
Meat:
- 1 beef rib, approx. 800 g
- 1 knob of butter
- 1 tbsp cooking oil
- 2 pinches of fleur de sel
Sauce:
- 1 bunch of flat-leaf parsley
- 8 sprigs of mint
- 6 sage leaves
- 2 tbsp balsamic vinegar
- 2 tbsp lemon juice
- 5 anchovy fillets
- 1 tbsp capers
- 1 garlic clove
- 1 dl olive oil
Carrots:
- 1 bunch of young carrots
- 1 knob of butter
- 2 pinches of fleur de sel
- Potatoes
- 800 g potatoes
- 1-2 tbsp paprika
- 1 garlic clove
- 2 tbsp olive oil
- 2 pinches of salt
Recipe:
- Remove the beef rib from the refrigerator approx. 1 hour before cooking.
- In the bowl of a food processor, place the flat-leaf parsley, mint, sage, balsamic vinegar, garlic clove, anchovy fillets, capers and olive oil. Blend.
- Adjust the seasoning by adding a little salt if necessary.
- Thin out by adding a little more oil if needed.
- Set aside.
- Peel the potatoes and cut them into slices approx. 2 cm thick.
- Steam for 20 minutes.
- Mix the paprika with 1 pressed garlic clove, 2 tbsp olive oil and 2 pinches of salt. Brush the potato slices with this mixture.
- Place on a baking sheet lined with parchment paper and bake for 20 minutes at 200°C.
- Cut off the carrot tops, coat them with butter then place them on a baking sheet. Season with salt then bake for 25-30 minutes at 200°C.
- Melt a knob of butter in a pan with 1 tbsp oil. Sear the rib in the very hot oil for a few minutes on each side.
- Lower the heat slightly then continue cooking, avoiding turning the rib too often.
- Allow approx. 15 minutes of cooking time for a rare rib.
- Remove the meat from the heat, season each side with a little fleur de sel.
- Wrap in aluminum foil and let rest for 10 minutes before slicing and serving coated with salsa verde alongside the carrots and tender potatoes.
Enjoy!
A glass of Château Lichten Rouge will wonderfully accompany this beef rib.
This recipe is brought to you by Mrs Martinez Cooks.
