Prime Rib with Celery Root and Chestnuts in a Braised Oxtail Sauce

Credit: Didier Loire
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Step 1: Prime Rib

Trim any excess fat from the prime rib, and remove any large nerves. Reserve the trimmings for later.

Season one side of each roast with salt. Begin cooking, salt-side down, in some grapeseed oil in a sauté pan. Carefully sear the meat, but do not overcook it. When the salted side is nicely seared, season the other side and sear it. Add butter and the trimmings, and cook over a low heat, basting continuously. Finish cooking on the fatty side.

Once the meat is cooked (preferably rare), transfer it from the sauté pan to a rack placed over a plate. Cover with aluminum foil and keep warm.

Step 2: Braising Jus

Remove the fat and nerves from the oxtail, and slice it into pieces.

Heat some grapeseed oil in a pot, and sear the meat. Transfer to the oven and roast for 2 hours at 320°F (160°C).

Add the vegetables, diced into a mirepoix, and the crushed, unpeeled garlic cloves to the pot. Sweat lightly, skim off some of the fat, and cover with flambéed red wine. Reduce by half.

Pour in the skimmed beef jus, bring to a boil, skim off any impurities, and add the peppercorns and the bouquet garni.

Continue cooking at 250°F (120°C) for 4 hours, turning the meat occasionally.

Strain the liquid carefully so as to not to skim the fat.

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

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