Cyril Lignac’s advice on how to properly cook a beef rib in the oven

Cyril Lignac’s advice on how to properly cook a beef rib in the oven

This Friday, March 25th, Cyril Lignac reveals his method and duration of making beef rib without BBQ and without plancha.

Make beef rib at homei, you should choose a good piece of meat weighing one kilogram to “eat it in two or three” and prefer French meat such as Aubrac or Charolaise. Preheat oven to 200 degrees. Take the meat out an hour before cooking to warm it up. Salt and pepper the meat before cooking.

Heat up a frying pan with a little olive oil. Fry the meat on each side 5 good minutes “It should be well caramelized and crunchy,” explains Cyril Lignac. Add oil slightly salted and rub the meat. You can also crush a clove of garlic into the oil. As soon as the meat is fried on both sides, it is put in the oven at 200 degrees. within 8 minutes. Turn the meat over after 4 minutes. After cooking, wrap the meat in aluminum foil and let it rest. “The problem with meat is that it is cooked too quickly and eaten too quickly. You have to let it rest so that the juice stays inside,” says Cyril Lignac.

Then cut the meat, add the fleur de sel, Espelette pepper and eat with french fries and a nice green salad.

Do you have any questions for Cyril Lignac? Idea for a recipe? React here, the chef will answer you in his column every morning at 8:55.

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