Get the barbecue out for a summery take on a traditional roast with our ribs of beef with béarnaise sauce, served with roasties and veg.
- plus resting
- 2 separate rib steaks on the bone (côte de boeuf), about 600g each
- roast potatoes glazed carrots with tarragon & chives and warm runner beans, to serve (optional, see below)
For the béarnaise sauce (or use shop-bought)
- 225g unsalted butter
- 1 tbsp chopped tarragon
- 2 shallots, finely chopped
- 3 tbsp white wine vinegar
- 2 egg yolks (freeze the whites for another recipe)
- STEP 1
Light the barbecue – you want the coals to be glowing hot. Meanwhile, if you’re making your own béarnaise, put the butter in a small pan over a very low heat and leave to melt. Skim off any scum from the surface and pour the clear (clarified) butter into a bowl, leaving behind the milky white solids that settle at the bottom.
- STEP 2
Tip the tarragon, shallots, vinegar, 1 tbsp water and ½ tsp black pepper into another small pan and boil rapidly until the liquid has reduced to 1 tbsp. Put the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water, ensuring the bowl isn’t touching the water, and whisk vigorously until voluminous and creamy. Remove the bowl from the pan and gradually whisk in the clarified butter until you have a thick, creamy sauce. Stir in the tarragon and shallot reduction and season with salt. Scrape into a serving bowl and keep warm in the oven on a low heat.
- STEP 3
Season the ribs well on both sides. Barbecue for 9-10 mins on each side for rare (it should read about 55C on a meat thermometer) or 11-13 mins each side for medium-rare (60-65C). Remove and leave to rest for 10 mins. To serve, cut off the bone and carve the meat into long, thin slices. Serve with the béarnaise sauce, potatoes, carrots and runner beans, if you like