Recipe Categories
Meat 
Beef Wine

Shanna's Rib Eye Marrow Red Wine

1/4 lb Marrow from beef bones
2 x Rib steaks, about 1 1/2 lbs
    Salt to taste
    Fresh ground pepper
1 tbl Corn, peanut or vegetable
    Oil
5 tbl Butter
3 tbl Finely chopped shallots
1 1/2 cup Dry red wine
1 tbl Red wine vinegar
1/4 tsp Sugar
1/2 cup Fresh or canned beef broth

 Method :
Cut the marrow crosswise into slices,1/2" thick. Put the pieces in a bowl and add cold water to cover Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper. Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side. Turn and continue cooking until thoroughly browned and scared, about 5 minutes. Cook about 5 minutes longer, urning meat occasionally. Transfer the steaks to a warm platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over relatively high heat until the liquid is almost completely reduced,about 12 minutes.Add the broth and any juices that may have accumulated around the steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter.
Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold water to cover and salt to taste.Bring to a simmer but do not boil.Cook as briefly as possible,only until the marrow is barely heated.If the marrow cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer the marrow pieces to the sauce.Slice the steaks and serve with the marrow sauce on the side.Makes 4 servings.