- 3 tablespoons granulated sugar
- 1 tablespoon finely ground red pepper flakes
- 1 tablespoon coarse salt
- 20 grinds black pepper
- 2 double-cut rib steaks, Frenched on the bone (see note)
- 4 shallots, sliced
- 10 black peppercorns
- 2 cups Barolo or Cabernet Sauvignon wine
- 1/4 cup red-wine vinegar
- 2 cups rich beef broth
- 3 or 4 sprigs fresh thyme
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- 1 head celery, trimmed of leaves and cut into 3-inch pieces
- 1 1/4 cups chicken or beef broth
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground pepper to taste
This recipe contains: Dairy, Meat
Recipe notes: For this dish, chef Jimmy Bradley uses special double-cut rib steaks. Have your butcher cut steaks about two inches thick on the bone (one rib per steak) and remove any fat or cap meat to produce a “Frenched” steak. The bone should be exposed at one end. Be forewarned not to prepare this dish indoors unless you have a great ventilation system. During the testing of this recipe, we had to evacuate for 45 minutes while the smoke cleared. Alternatively, cook the steaks under the broiler or on a hot barbecue.
Roasted Côtes de Boeuf with Barolo and Braised Celery
The Harrison and The Red Cat, NYC
It’s hard not to fall for a beautiful piece of meat, seared and spicy on the outside and juicy and flavorful on the inside.
Yield: 4 servings
For the steak, combine the sugar, red pepper, salt, and black pepper in a small bowl. Rub this mixture all over the steaks and let rest at room temperature for about 2 hours.
Meanwhile, prepare the sauce and the celery. For the sauce, combine the shallots, peppercorns, wine, and vinegar in a small, heavy saucepan. Set over medium-high heat and reduce by two thirds, about 50 minutes. Add the beef broth and thyme and continue to simmer for about 20 minutes, or until the sauce coats the back of a spoon. Strain through a fine sieve or chinois. Whisk in the butter and season with salt and pepper to taste.
For the celery, preheat the oven to 400ºF. Place the celery in an oven-proof casserole. Bring the broth to a gentle simmer and pour over the celery. Cover the casserole with aluminum foil and place in the oven for 40 minutes, or until the celery is tender. Remove from the oven, drain off most of the liquid (reserve for making soup or something else), and add the butter and olive oil. Season with salt and pepper to taste.
To cook the steak, heat a grill or grill pan to very hot. Grill the steaks for about 10 minutes per side (see note). The internal temperature should reach between 125ºF and 135ºF for medium rare; check with an instant-read thermometer. If the steaks begin to char too much for your taste, you can finish them in a 500ºF oven. Alternatively, they can be broiled or barbecued to achieve the desired doneness.
To serve, slice the steaks on the bias across the grain and serve with the sauce and braised celery.
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