Hello friends! I hope you’re doing great and getting ready for your Christmas celebrations!!
Today, I’m bringing you a recipe that might surprise you…
Here is oven-roasted rib of beef with wine sauce!
Contrary to what you might think…
Yes, it might sound a bit odd, I admit it. Rib of beef is usually associated with summer, backyard barbecues with family and friends, long evenings on the terrace… But it would be a shame to limit ourselves to that! It’s so delicious!
Low-temperature cooking, the secret to mastering oven-roasted rib of beef with wine sauce
My oven-roasted rib of beef with wine sauce recipe is based on low-temperature cooking in the oven, a method I discovered at the Alain Ducasse Cooking School. And you’re going to be amazed! Sure, you won’t get that distinctive charcoal flavor, but honestly—it’s worth it! You’ll get tender, juicy meat, just the way we like it!
A perfect food and wine pairing
I came up with this recipe for a food and wine pairing with Bourgueil wines. Do you know them? In Bourgueil wines, you’ll find both light and quite tannic varieties—typical of Loire Valley wines. I went with the more tannic option to pair with red meat, which works better! I also made the wine sauce using Bourgueil wine, which brings perfect balance. It’s absolutely delicious…
My tip to nail your oven-roasted rib of beef with wine sauce
This oven-roasted rib of beef with wine sauce can easily be your holiday main course—you can prep everything in advance and pop the meat in the oven during appetizers or the starter, depending on your timing! The cherry on top: the recipe is super easy and doesn’t require any fancy tools or special culinary skills.
I served my oven-roasted rib of beef with wine sauce alongside my famous gratin dauphinois, and it was absolutely divine! You could also make this recipe with a beef roast.
Essential utensils:
A large frying pan, ideally steel, for perfectly searing your rib of beef,
A roasting pan,
A saucepan,
A cutting board,
A good paring knife,
And a spatula.
Got all that? Yes, I’m sure you do!!
Come on! Let’s go for the oven-roasted rib of beef with wine sauce! Aprons on…
The recipe, Chef!
Oven-roasted Rib of Beef with Wine Sauce
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Loading...Ingredients
- Rib Eye Steak
- 1 thick 1.6 kg rib-eye steak
- 2 tablespoons sunflower oil
- 25 g butter
- Fleur de sel
- Pepper
- Wine Sauce
- 100 g butter
- 2 shallots
- 2 cloves of garlic
- 2 sprigs of thyme
- 1 bay leaf
- 30 cl Bourgueil wine
- 50 cl veal stock
- 1/2 tablespoon honey
- Salt
- Pepper
Instructions
Rib Eye Steak
Preheat your oven to 100 degrees Celsius.
Heat the oil in a pan.
Sear the rib eye steak on high heat on each side.
During cooking, add the butter and generously baste the meat with the melted butter using a spoon.
Remove from the cooking plate.
Place the rib eye steak in a roasting pan, season with salt and pepper.
Bake in the oven for one hour.
Wine Sauce
Melt 25 g of butter in a saucepan.
Add the finely chopped shallots, peeled garlic cloves, and cook for 2-3 minutes over medium heat.
Pour in the wine, add the thyme and bay leaf.
Bring to a boil, then simmer until it reaches a syrupy consistency (about 25 minutes for me).
Add the veal stock, salt, and pepper.
Cook for another 5 minutes.
If the sauce is too bitter, you can add honey.
Add the remaining 75 g of butter and cook for another 3-4 minutes, stirring.
Your sauce should be smooth and glossy.
Strain through a chinois to remove all solid bits and serve with your meat.
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