Hi,
I'm planning a dinner for 8 on Friday and have bought three beautiful aged ribs of beef.
I should explain that this is a wine dinner so any cooking must not overwhelm some fine old Bordeaux.
I only have a standard oven grill to work with and it will not be possible to barbecue.
Any tips would be much appreciated.
Would the beef gain much from being marinaded? If so, in what and for how long?
I am tempted to use a mallet to pound some crushed peppercorns into the meat. Does this seem like a good idea to you?
I was also thinking of making a sauce with ceps. Or is the beef on its own the best thing in your opinion?
Best regards,
Alex R.
I'm planning a dinner for 8 on Friday and have bought three beautiful aged ribs of beef.
I should explain that this is a wine dinner so any cooking must not overwhelm some fine old Bordeaux.
I only have a standard oven grill to work with and it will not be possible to barbecue.
Any tips would be much appreciated.
Would the beef gain much from being marinaded? If so, in what and for how long?
I am tempted to use a mallet to pound some crushed peppercorns into the meat. Does this seem like a good idea to you?
I was also thinking of making a sauce with ceps. Or is the beef on its own the best thing in your opinion?
Best regards,
Alex R.