Baked Rib

Preparation:

Preparation: Clean the mushrooms, remove the caps, set them aside and cook the stems in a pan with a knob of butter, a ladle of broth and a pinch of salt, over moderate heat, until tender. Chop the onion and fry it gently for 3-4 minutes in a saucepan with a knob of butter, bay leaf, thyme and freshly ground pepper. Wet the sautéed vegetables with the red wine, let it evaporate over high heat, then add a ladleful of broth and cook for another 5 minutes. At this point sieve the mixture obtained, collecting the proceeds in a clean saucepan, add the chopped mushroom stems and a knob of butter and cook for 5 minutes. Brush the rib with olive oil, sprinkle it on both sides with salt and pepper and cook it on the grill for 10 minutes. Grease a sheet of aluminum foil with the rest of the butter, large enough to contain both the meat and the mushrooms, and place the rib in the middle. Sprinkle it with a pinch of salt and cover it with the minced mushrooms and their cooking juices. Distribute over the chapels kept aside, salt and pepper, close the foil and put it in the preheated oven for 10 minutes. Serve immediately.