High rib with carrot and shallot vegetables

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut the fat edge at approx. 2 cm intervals. Rub with salt and pepper. Place the meat with the bone side on the fat pan of the oven. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 30 minutes. Then switch the temperature down (electric oven: 175 ° C/ gas: level 2) and roast for another 1 1/2 hours. In the meantime, peel the shallots.

2. 2

   Peel and wash the carrots and cut them into sticks. Cook in boiling salted water for about 12 minutes. Heat oil in a pan. Fry the shallots for about 10 minutes at low heat while turning. Drain the carrots and fold them with the fat under the shallots. Wash the parsley and chop finely, except for a little to garnish. Season carrots and shallots with salt and pepper. Sprinkle parsley over it. Keep vegetables warm. Remove the meat and let it rest for a while. Add 1/2 litre of water to the meat and pour it through a sieve into a pot. Add stock, wine and cream.

3. 3

   Sprinkle parsley over it. Keep vegetables warm. Remove the meat and let it rest for a while. Add 1/2 litre of water to the meat and pour it through a sieve into a pot. Add stock, wine and cream. Bring everything to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again. Season to taste with salt and pepper. Arrange meat and vegetables on a plate. Garnish with parsley. Add sauce extra. Boiled potatoes taste good with it

4. 4

   Bring to the boil again. Season to taste with salt and pepper. Arrange meat and vegetables on a plate. Garnish with parsley. Add sauce extra. Boiled potatoes taste good with it

5. 5

   Preparation time approx. 2 1/4 hours

Nutrition Facts

KCAL
530 kcal

CARBS
11 g

FATS
29 g

PROTEINS
54 g