Rib of Beef with Marrow and Full-Bodied Jus Recipe
This dish is a classic steakhouse favorite that combines the richness of beef with the decadence of bone marrow. The full-bodied jus takes it to the next level, making it a perfect dish for a special occasion or a fancy dinner party.
Ingredients:
- 4 Ribeye steaks
- 4 beef marrow bones
- 2 onions, sliced
- 4 garlic cloves, minced
- 4 cups beef stock
- 2 cups red wine
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F.
- Season the ribeye steaks with salt and pepper.
- Heat olive oil in a large oven-safe pan over high heat.
- Add the steaks to the pan and sear on both sides until browned, about 2-3 minutes per side.
- Add the sliced onions, garlic, and thyme to the pan and cook for another 2-3 minutes.
- Transfer the pan to the oven and roast for 10-12 minutes for medium-rare or until internal temperature reaches 130°F.
- Remove the pan from the oven and transfer the steaks to a cutting board to rest for 5 minutes before slicing.
- To prepare the marrow, preheat oven to 450°F and roast the marrow bones for 15-20 minutes or until the marrow is soft and begins to pull away from the bone.
- In a saucepan, combine the beef stock and red wine over medium-high heat and bring it to a boil.
- Reduce the heat to low and let it simmer for 20-25 minutes.
- Strain the liquid through a fine-mesh sieve and return it to the saucepan.
- Simmer the jus until it thickens and reduces by half, about 30-40 minutes.
- Season with salt and pepper to taste.
- To serve, spoon the beef marrow on top of the sliced ribeye and drizzle the full-bodied jus on top.
Verdict:
This recipe is a showstopper and sure to impress your guests. The ribeye is perfectly cooked with a crispy exterior and a juicy, tender interior. The roasted marrow adds an irresistible richness and creaminess to the dish. The full-bodied jus ties everything together with its intense, savory flavor. Serve with crispy potatoes or a simple green salad.
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