LCB Notes

This is sort of a barbecued rib.

You can scrape the end of the bone clean or leave it (looks nice cleaned)
In any case trim fat (save for baking pan later)

• Marinade - trés simple - oil, laurel, thyme - fridge it for a while

do sauce now or maybe later

• Meat: hot grill - turn 90 degrees to hatch - just for a minute
  
• thick meat has to finish in oven
• place in pan on top of trimmings
• oven it
  
• take out and then rest
• reheat ribs in oven after resting
  

Sauce Bordelaise:

• Does not include any juices from cooking (which strikes me as odd)
  
• shallots trés fin - sweat/steam to light brown (no more than that)
• wine - reduce to syrup (thicker than you think)
• fond de veau -
  
• may add thickener at this point
• thickening: we mix potato starch and cold water - cold to prevent lumps
• Caution - Really thick sauce is "unpleasant"
• finish with Vanner = shake in some butter
• whisking or (hand) blender the butter will lighten a sauce; shaking in a pat of butter will not

And the demo had

• Tomatoes Provençal (familiar - no tricks)
• marrow (don't overdo and melt out the marrow - it's gotta be intact)