Prime rib & Shallot sauce

Prime rib & Shallot sauce

Romain Leboeuf
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Expert
Recipe Time Icon
1h
9
Videos
A delicious prime rib like you've never seen before, prepared from a rack of beef, boned, trimmed, cleaned and trussed to keep only the best, then cooked at low temperature and served with a creamy shallot sauce
Prime rib & Shallot sauce
Completion time
Preparation
1h
Baking
1h
Resting
Techniques taught
  • Selecting meat
  • Sharpening a knife
  • Using a steel
  • Sawing a piece of meat
  • Cutting a rib
  • Boning
  • Trimming a bone
  • Dressing a meat
  • Trussing meat
  • Trimming a rib
  • Cutting vegetables
  • Barding
  • Decorating meat
  • Making a sauce
  • Cooking meat
  • Cooking a meat in the oven
  • Cooking at low temperature
  • Cutting garlic
  • Carving cooked meat
Discover the first step of this course for free

Step 1 : How to select your prime rib

Romain Leboeuf
Romain Leboeuf
Best Craftsman of France (MOF), Butchery | Educator & Artisan
Best Craftsman of France (MOF), Butchery | Educator & Artisan

Step 2 : Sharpening knives with a steel

Step 3 : Cutting a rib from a rack of beef

Step 4 : Boning & trimming the rib

Step 5 : Trimming and trussing the rib

Step 6 : Decorating the uncooked rib

Step 7 : Shallot sauce

Step 8 : Cooking the prime rib at low temperature

Step 9 : Cutting the prime rib

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