Prime rib cooked au jus à la ficelle with roasted winter vegetables in a marrow sauce (Côte de bœuf de Chalosse à la ficelle, vrai jus, gros légumes d’hiver cuisinés en cocotte au suc de viande, os à moelle et fleur de sel) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 125) by Alain Ducasse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See page 1046 for beef juice recipe. See page 1042 for light chicken stock recipe.

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