- 1 rib of beef, 1.2 kg, prepared by the butcher (remove from the fridge 1 hr before cooking)
- A few sprigs of rosemary
- 2 tbsp of oil
- 3 kg of Le Guérandais coarse grey Guérande salt
- Ground pepper
- 250 g of soft semi-salted butter
- 1 chopped clove of garlic
- 3 tbsp of chopped flat parsley
- ¼ of a red pepper
Serves 4 Preheat the oven to 270°C (Mark 9). To make the flavoured butter: Slice the red pepper very finely. Mix it with the garlic and parsley, then incorporate the mix into the soft butter with a fork. Form a roll, wrap it in cling-film and place in the fridge. Spread an even layer of Le Guérandais coarse grey Guérande salt in a roasting dish the size of the rib of beef, then add the sprigs of rosemary. Heat the oil in a large frying pan on a high flame, put in the rib of beef to brown for 2 minutes on each side, then remove and pepper both sides. Place the rib on the bed of salt (it doesn’t matter if the bone protrudes from the dish). Cover the whole rib with the remaining salt to form a thick layer. Place in the oven at mid-height and allow to cook for 40 to 45 minutes, according to how you want the meat cooked (rare or medium). Remove the rib from the oven and leave it to stand for a good ten minutes. Serving Break open the salt crust and carve the beef in thick slices. Place a disc of herb butter on each slice and serve immediately.
Author: Centre culinaire
Photo: Frank HAMEL
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