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Beef Rib with Mushroom Demi-Glace Recipe

Beef Ribs with Mushroom Demi Glace
Beef Ribs with Mushroom Demi Glace
  • Preparation time
    20 min
  • Difficulty
    Easy
  • Number of servings
    10

Tender sous vide beef rib served with a rich mushroom demi-glace, finished with brandy, cream, chives and black pepper. Enhanced with MAGGI® Demi-Glace Sauce Mix, this sauce delivers deep savoury flavour and a smooth, glossy finish.

Ingredients
Demi-Glace Sauce Mix 2kg
MAGGI Demi-Glace Sauce Mix 6 x 2kg
  • 10 portions (approximately 3.5 kg) beef rib, sous vide
  • 30 g butter or oil
  • 180 g onion, finely diced
  • 250 g Swiss brown mushrooms, sliced
  • 12 g fresh chives, finely chopped
  • 180 mL brandy
  • 100 mL cream
  • 1 L water or porcini mushroom stock
  • 120 g MAGGI® Demi-Glace Sauce Mix
  • 3 g black pepper
Preparation
  • 1
    Reheat the beef rib as per pack directions.
  • 2
    In a saucepan, sweat the onion, mushrooms and chives in the butter or oil. Add the brandy and reduce by two-thirds.
  • 3
    Add the cream and reduce by half. Add half of the water and bring to the boil.
  • 4
    In a bowl, whisk the remaining water with MAGGI® Demi-Glace Sauce Mix to form a smooth slurry.
  • 5
    Pour the slurry into the boiling liquid, return to the boil and stir continuously.
  • 6
    Simmer for 1–2 minutes, season with black pepper and serve with the beef rib.

Add smoked garlic for a subtle smoky flavour. Use porcini stock in place of water for extra mushroom depth and richness.

Related Products

Demi-Glace Sauce Mix 2kg

MAGGI Demi-Glace Sauce Mix 6 x 2kg

Demi-Glace Sauce Mix 7.5kg

MAGGI Demi-Glace Sauce Mix. 7.5kg

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