The day before 前一天：

Marinate rib with wine, thyme, bay leaf, mignonette pepper and pink peppercorns. Cover with cling film and leave overnight in refrigerator.

將排骨放在大盤，淋上紅酒，加百里香、月桂葉、黑白與粉紅胡椒，蓋保鮮膜放冰箱醃過夜。

Cooking day 當天：

Step 1

Preheat oven to 170°C (thermostat 5-6) and remove the rib from refrigerator.

將烤箱預熱至 170°C（恆溫器 5-6），牛肋骨從冰箱中取出。

Step 2

In a saucepan, reduce stock to 3-quarters, pour in marinade and cook for 25 min over low heat to thicken the sauce. Off the heat, add red currant jelly and butter while whisking.

在平底鍋中將小牛肉湯汁減至4分3，倒入醃料用小火煮 25 分鐘，直到醬汁變稠。關火，攪拌同時加入紅醋栗果凍和黃油。

Step 3

Heat a large frying pan with oil, brown the ribs over high heat, 1 min each side, put it in a dish, cook for 15 min in oven and let rest for 10 min under an aluminum sheet.

用油加熱大煎鍋，將牛肋排大火煎至焦黃，每面煎 1 分鐘，放入盤中在焗爐中煮 15 分鐘，然後置錫紙上 10 分鐘。

Step 4

Add berries to pepper sauce and keep a few for decoration.

洗淨瀝乾漿果，加入胡椒醬。

Step 5

Serve on a platter, drizzle with red fruit pepper sauce, slice it and garnish with sauce and pumpkin purée.

牛肋排切片擺盤，淋上紅果辣椒醬，再添醬汁和南瓜泥。

Check out the places where you can find French beef in town!

選購你的法國牛肉！

👉 www.frenchbeef.hk/retail-shops