- 2 meaty, marbled beef ribs, 1 1/3 pounds apiece (600 g)
- fleur de sel
- 3/4 ounce ginger root, minced (20 g)
- 3/4 ounce garlic (20 g)
- 20 cardamom pods
- 4 teaspoons soy sauce (2 cl)
- 1/3 ounce honey (10 g)
- 3/4 ounce sweet and sour tomato sauce (20 g)
- 3 1/2 tablespoons beef jus (5 cl)
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
- 3 1/2 ounces shallots (100 g)
- 1/2 bunch tarragon
- 1/2 bunch chervil
- 1/3 ounce coarsely ground black pepper (10 g)
- 1/2 pint white wine (20 cl)
- 3 1/2 fluid ounces sherry vinegar (10 cl)
- 4 fresh egg yolks
- 1/2 pound clarified butter (250 g)
- 5 1/4 ounces crushed tomatoes (150 g)
- 2 tablespoons veal jus, reduced to a glaze (3 cl)
Instructions
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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