Rib of beef à la bordelaise



  • 1 nice rib of beef
  • 7 or 8 shallots
  • 25 cl of Médoc
  • 30g of butter
  • 1 tablespoon of flour
  • Salt
  • Ground pepper
  • Mixed herbs


Fry the shallots in the butter for 10 minutes then sprinkle over the flour and cook for 5 minutes at a low heat.  Add the red wine and continue cooking for another 20 minutes.  Season and sauce to taste and dry the rib of beef in another pan. At the last moment, cover the meat with the sauce on the serving dish.

To match with…

Médoc Reserve would be the perfect choice to accompany this dish.