Name: Rib of Beef with Shallots and Vinegar (Côte de boeuf aux échalotes et au vinaigre)
Cook time: 30 min
Total time: 30 min
Yield: For two people
Cuisine: French
Ingredients: 70 g (2½ oz) butter; 2 tablespoons chopped parsley; salt, pepper; 3 finely-chopped shallots; 2 tablespoons wine vinegar; 1 rib of beef weighing 800–1000 g (1 lb 12 oz-2¼ lb)

Preparation info

For
two
people

Difficulty
Easy
Ready in
30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 rib of beef weighing 800–1000 g (1 lb 12 oz

Method

Season the beef with salt and pepper on both sides, and rub in the seasoning with the tips of your fingers.
Heat a generous tablespoon of butter in a frying-pan and when it begins to foam put in the beef. Lower the heat so that the meat does not acquire a hard crust, and cook for 5–10 minutes each side, depending on the thickness of the meat and how well done y