Rib confit with mashed potatoes
- 1 beef rib
- 5 potatoes
- 50g grated parmesan
- 50g butter
- 50g olive oil
- 1l salad oil
- 1 garlic head
- 200ml chicken stock
- 100ml dairy cream
Rub salt and pepper onto both sides of the rib. Fry the rib in a low pan and then pour vegetable oil over it. Put it into the oven at 100C for 6 hours. Check the meat from time to time – it should become soft.
Wash and peel the potatoes, then boil them. Grate when ready. Add butter, cream, olive oil and parmesan. Stir carefully. Roast the garlic at 90C for 30 minutes.
Put mashed potatoes and the rib on a plate.
The dish is ready. Bon appétit.
Recipe: Uilliam Lamberti, Mihail Geraschenko.