Braised Beef Rib

Melt-in-your-mouth beef rib, slow-braised for over 15 hours until perfectly tender, served with a crispy potato rösti and a delicate roasted potato cream. The meat is marinated for 24 hours, then cooked using low-temperature braising. A final grill with BBQ sauce creates a caramelized crust. Finished with fresh herbs and a rich vegetable demi-glace.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Sergey Dibelov

Ingredients

Portions :

Braised beef rib

200 gram

Potato draniki

50 gram

Fried potato cream

20 gram

Fresh herb bouquet

20 gram

barbeque sauce

40 gram

Vegetable demi-glace

20 gram

Chopped chives

2 gram

Additional for preparation:

Marinade spices

Potatoes for draniki

Clarified butter

crème

Butter

step

Marinate the beef ribs with spices and let them sit for 24 hours.
Cook in a combi oven at 80°C for about 15 hours until the meat becomes tender.
After cooking, remove the bones and press the meat overnight to achieve a firm texture that is easy to slice.

step

Cut the potatoes into long spirals using a special spiral cutter. Wrap them around a mold and deep-fry until crispy.
Sauté potatoes in clarified butter until golden and crisp, then add cream and simmer until tender. Blend with butter until smooth and creamy.

step

Before serving, reheat the ribs using sous-vide, sear them on the grill, brush with BBQ sauce, and torch lightly to create a caramelized crust.

step

Spread the demi-glace sauce on the bottom of the plate, place the portion of beef rib on top. Add the crispy potato rösti on the side, a bit of chopped green onion, and a bouquet of fresh herbs.

Serve

Serve on a flat plate: demi-glace on the bottom, braised beef rib on top, with potato rösti and fresh herbs on the side.

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