What are you cooking?

Thanks, Nik I wonder what is the texture of the meat and how much did you cook it on
what temperature. I never cooked meat so...

Well Snow, it depends on the thickness of the rib. This one was large enough for two so i cook it this way. First you have to make it brown with warm butter on a powerful enough fire (in French, we call this first phase "saisir" the meat). Then after, you have to down the fire a bit and estimate how much time you'll cook it. The meat must be brown outside and a bit pink inside. About the texture, this is veal so it's very smooth, that's why you have to keep your vegetables a bit crunchy, a question of balanced textures, you see...

And the reason for "making it brown" or rather singe it is because that will keep the juices in the meat by closing it's pores, which will keep it tender and avoids the meat from getting dry.

Exactly.

Nikita wrote: First you have to make it brown with warm butter on a powerful enough fire (in French, we call this first phase "saisir" the meat).

I understand what you mean, Nik. In Italy we call that "rosolare" the meat, and usually we do it with olive oil and onion: when meat is getting brown, we put on it white wine and let it cook for some minutes. This second operation with wine is called "sfumare".
Btw, it looks very good Nik, congrats

Thanks lads. I've to add that i was also very lucky with the wine. This Canon du Maréchal was totally unknown by me and was suggested by my favourite wine merchand , a woman who knows her job very well and who knows what she speaks about. This wine was absolutely perfect on this dish.