GRILLED RIBEYE WITH RED WINE SAUCE
Serves ten
- 1 whole EMH beef ribeye
- salt
- cold-pressed olive oil
- dark birch syrup
sauce:
- 2 larger onions
- 8 garlic cloves
- a knob of butter
- 2 tbsp cold-pressed olive oil
- 2 rosemary sprigs
- 4 medium bay leaves
- a small bunch of thyme
- 750 ml dry red wine
- 750 ml beef stock
- 100 ml balsamic vinegar
- 2 tbsp butter
- freshly ground black pepper
grilled potatoes:
- 2 kg large potatoes
- cold-pressed olive oil
- salt
- a bunch of flat-leaf parsley
- 1 tbsp garlic powder
- 1 tbsp onion powder
Brush the ribeye with olive oil and season with salt. Grill over low heat, turning occasionally, for 2-2.5 hours until the internal temperature reaches 55 degrees. Transfer to a platter, brush with birch syrup, cover loosely with foil and let rest for 20 minutes.
Meanwhile, prepare the sauce. Peel the onion and garlic, chop finely. Heat a mixture of butter and oil in a pot and cook the onion and garlic through without browning. Add the herbs and wine, simmer on low heat until reduced by half. Then add the stock and balsamic vinegar and continue to reduce by half again. Strain, pressing the onion and garlic through the sieve into the sauce. Stir in the butter and season with black pepper. If the resting meat has released juices, add those to the sauce as well.
For the potatoes, wash but do not peel. Cut into wedges and cook in salted water, then drain and cool. Mix the olive oil with garlic and onion powder, brush over the potatoes and grill over coals until crispy and golden. Chop the parsley and toss with the potatoes.
Slice the ribeye thinly and serve with grilled potatoes and the red wine sauce.
