Beef ribs "au jus" with thyme
Votes: 3
Time: 2 hours 40 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
"Oh, wow" (fr. au jus() is a culinary term meaning "with juice" in French and most often refers to roast beef with a sauce made from the meat's juices. Take a cut from the back of the carcass; it's considered one of the most tender cuts and is usually roasted on the bone. Let the cut sit at room temperature. Then, rub the meat with spices, place it on a roasting pan with a rack, and place it in the oven. When the meat is done, reduce the juices with red wine and thyme and serve the delicious sauce with the sliced beef.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 piece of beef center ribs from the top (2.7-3.2 kg)
- 8 cloves garlic, thinly sliced
- 2 cups red wine
- 4 cups beef broth
- 1 tbsp chopped fresh thyme leaves
We recommend
Cooking the dish according to the recipe:
- Remove the meat from the refrigerator 30 minutes before frying and leave it at room temperature.
- Preheat oven to 175°C.
- Make small slits all over the roast and stuff each slit with a piece of garlic. Season the meat generously with salt and coarsely ground pepper and place on a rack set over a roasting pan.
- Roast for about 2 hours until medium-rare or until a thermometer inserted into the center of the meat registers 130°F (57°C). Transfer the meat to a platter and cover with foil to keep warm.
- Place the roasting pan on two burners and turn the heat to high. Add the wine to the roasting pan with the rendered fat and cook over high heat until the liquid has partially evaporated, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Stir in the thyme and season with salt and pepper to taste.
- Slice the ribs meat side down and serve au jus with Yorkshire pudding.
Categories:
recipe / Festive dishes / Main courses / Meat / / French cuisine / Bobby Flay
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