Monday, September 25, 2023
HomeKitchenunstoppable recipe and technique by Norbert Tarayre

unstoppable recipe and technique by Norbert Tarayre

Craving some grilled beef ribs but no grill available? Don’t panic, Norbert Tarayre has the solution. Find out how to cook prime rib without a grill!

Not everyone is lucky enough to have a backyard for grilling. Fortunately, it is always possible to grill in the summer, even without a grill! Discover chef Norbert Tarayre’s “system D” method for preparing prime rib both grilled and grilled.

The ingredients to make chef Norbert Tarayre’s grill-free ribs

To change potatoes, Norbert Tarayre accompanies his beef ribs with a tomato salad, it changes and it is easier ! It is important to choose a good marbled rib of beef, because the cooking will be done thanks to the fat it contains!

  • 1 parsley rib of beef
  • 2 spring onions
  • 1 beef tomato
  • 1 pineapple tomato
  • 1 Horned Andes tomato
  • 1 orange tomato

For the dressing:

  • 8 g mustard
  • 4 boxes of olive oil
  • 2 boxes of sherry vinegar
  • 15 g hazelnut oil
  • Salt pepper

The steps to making prime rib without a grill from chef Norbert Tarayre

Before you start, make sure the meat is at room temperature, this is important for successful cooking.

  1. Salt and pepper ribs of beef on all sides. Start cooking on a baking sheet (or a frying pan) without fat and cold, then raise the heat to maximum. When the first side is well colored (a crust should form), cook the slice until well grilled. Repeat the process on all sides. When the meat is grilled on all sides, cover it with aluminum foil andlet it rest for 10 min in the crepe machine.
  2. Cut the onions in half and brown them in the beef fat. Turn them so that they are well grilled on all sides.
  3. Cut a rectangle of baking paper and place it on a large plate.
  4. Cut thin slices of tomatoes and lay them on the baking paper, changing the different varieties for a beautiful mosaic of colors. Pull in tomato mosaic on another plate and flip the first.
  5. Prepare the dressing: Pour the hazelnut oil into a bowl, add the sherry vinegar, mix well and finish with mustard. Chop the stems off the onions and add them to the vinaigrette.
  6. Finish cooking the meat in the oven with aluminum foil for 15 minutes at 180°C.
  7. Cut the meat close to the bone, then make thin slices and leave to rest for a few minutes. Place the slices on a paper towel to soak up the grease.

Serve the slices of grilled beef with the tomato salad drizzled with vinaigrette.



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