Rib of Beef with Shallots and Vinegar

Côte de boeuf aux échalotes et au vinaigre

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


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


  1. Season the beef with salt and pepper on both sides, and rub in the seasoning with the tips of your fingers.
  2. 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