Roasted on the Ribs - Detailed recipes with photos.

For cooking, you will need a prime rib beef cut – juicy and tender meat cut from the back. Before baking, grate sprinkle with mustard over the entire surface, sprinkle with dry marinade and stuff with garlic. So your roast will be covered amazing crust and get an amazing aroma. And after the meat be ready, mix the allocated juices with red wine and Worcester sauce and evaporate a little on the stove. Serve Beef “o ju”, which in French means with juice, watering it yourself chopped meat or side dish. With this recipe, even an inexperienced housewife It’s easy to prepare a luxurious gala dinner. Share with friends: Time: 2 hours. 55 minutes Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 high fat marble rib prime steak (dorsal cut on ribs) weighing 1.8 – 2.3 kg.
5 cloves of garlic, chopped
1/4 Art. dry garlic marinade
2 tbsp. l spicy mustard
2 tsp Worcester sauce
0.5 tbsp. red wine
1 tbsp. beef broth

Recipes with similar ingredients: beef ribs, red wine, dry marinade, Worcestershire sauce, mustard

Recipe preparation:

Preheat the oven to 175 ° C.
With a small sharp knife, make cuts in the meat at a distance about 7 cm apart and insert slices of garlic into them. WITH with a brush, grease all the meat with mustard. Sprinkle pepper-garlic marinade, completely covering the meat.
Put the cut on the wire rack installed in the frypot, and bake until the thermometer inserted in the center of the meat shows temperature 55 ° C. Remove the roast from the oven, cover with foil and let rest for 10-15 minutes.
Cook “oh ryu”: put the roasting pan on the stove on moderately low fire. Stir in Worcester sauce and wine and scrape off sticky pieces from the bottom. Evaporate slightly and add bouillon. Bring to a boil and evaporate slightly. Serve the juice together with chopped meat.