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Rib-eye

Roast Rib-eye & Bone Marrow with Red Wine Sauce

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Perfectly pink rib eye steak served with a rich red wine sauce. The addition of bone marrow makes this a decadent dish.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
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Red Wine Sauce

NOMU extra virgin Olive Oil, for frying
1 shallot, roughly chopped
1 carrot, roughly chopped
1 piece celery, roughly chopped
1 sprig rosemary
1 bay leaf
100 g beef off cuts
2 tsp (10 ml) tomato paste
1 C (250 ml) red wine
1 tsp (5 ml) NOMU Beef Fond stirred into 1 C (250 ml) hot water
½ C (125 ml) port

Steak

2 x 500 g rib eye steaks, on the bone
NOMU Olive Oil
2 Tbsp (30 ml) NOMU Roast Rub
NOMU Sea Salt and NOMU Black Pepper
4 pieces of bone marrow

Red Wine Sauce

Heat a little olive oil in a frying pan and gently sauté the shallot, carrot, celery, rosemary and bay leaf until lightly golden in colour. Add the beef off cuts and continue to fry until well browned.

Stir through the tomato paste and add the wine, prepared beef fond and port. Bring to a gentle simmer and cook for about 45 minutes or until reduced by two thirds. Set aside to be reheated before serving.

Steak

Preheat the oven to 200 ºC.

Rub a little olive oil over the rib eye steaks and season both sides with NOMU Roast Rub, salt and pepper.

Season the bone marrow with salt and pepper.

Heat a frying pan until hot and sear the steaks for about 3 minutes on each side until well browned.

Remove from the pan and place onto a roasting tray together with the marrow bones and roast in the oven for about 20 minutes for medium rare, or slightly longer for medium.

Remove from the oven and allow to rest for 10 minutes before slicing. Reheat the red wine sauce and serve with the steak and marrow bones.