Cooked prime rib on colorful vegetables

Ingredients for 4 servings:

• 1 kg beef rib
• 2 marrow bones
• 2 meat bones
• 6 peppercorns
• 1 large onion(s)
• 4 bay leaves
• 2 sprigs of thyme
• 1 bunch of young carrots
• 1 bunch spring onion(s), young
• 250 g sugar snap peas
• 200 g butter
• 2 egg yolks
• 4 tbsp broth
• Chervil, some stems
• pepper
• lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Wash the meat and bones under cold running water and pat dry. Heat a large saucepan on the stovetop until very hot. Halve the onion, place it cut-side down on the bottom of the pan, and roast. Add the bones, salt, peppercorns, bay leaves, and thyme, pour over 2 liters of cold water, and bring to a boil. Add the meat to the boiling broth, reduce the heat, and let it simmer for about 1 hour. Wash the vegetables. Peel the carrots and remove only some of the green parts. Remove the roots and the back end of the spring onions. Trim the ends of the snow peas. Lift the meat out of the broth with a slotted spoon and check that it is tender. It should give when pressed lightly with your finger. Remove from the broth and wrap in aluminum foil. Add the vegetables to the broth and cook for about 10 minutes. For the hollandaise sauce, melt the butter. Beat the egg yolks and broth in a metal bowl over a pan of warm water until frothy. Clarify the butter, removing any small white particles, and slowly stir in. Chop the chervil, leaving a few leaves, and stir in. Season with salt, pepper, and lemon juice. Remove the vegetables from the broth and serve with the meat. Pour over a little broth and serve with the sauce and chervil leaves.