Beef Ribs with Bulgur Pilaf and Choron Sauce

Credit: Didier Loire
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Ingredients (4 people)

Bulgur Pilaf

  • 3 1/2 ounces smoked bacon (100 g)
  • 3 ounces duck fat (80 g)
  • 3 1/2 ounces green onions (100 g)
  • 1/2 pound bulgur wheat (250 g)
  • 1 garlic clove
  • 1 3/4 ounces butter (50 g)
  • 2 cups chicken consommé (45 cl)

Choron Sauce


Step 1: Beef Ribs

Mix the crushed garlic and the ginger, then add all other ingredients and the freshly ground pepper. Marinate the meat in this sauce for at least 5 hours (preferably overnight).

Put the ribs in a rotisserie basket, and cook for 8 to 10 minutes (depending on thickness), brushing them with sauce once or twice while cooking.

Once cooked, season with fleur de sel and freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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