Ribeye with red wine sauce
A juicy ribeye with a full, flavoursome red wine sauce is a perfect main course for a festive dinner. The alcohol-free red wine from Giesen Merlot , an alcohol-free Merlot with notes of red and black fruit, blueberries and cherries, is a beautiful, fresh addition to the rich meat and the intense sauce. A combination that is both luxurious and accessible.
Ingredients
- 2 ribeyes (about 200 grams each)
- Salt and freshly ground pepper to taste
- 1 tablespoon olive oil or butter
- 1 sprig fresh rosemary or thyme
- 100 ml non-alcoholic red wine (for example a Tempranillo)
- 50 ml beef stock
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey or sugar
Preparation method
- Season the ribeyes on both sides with salt and pepper. Let the meat come to room temperature for even cooking.
- Heat a little olive oil in a saucepan and fry the shallot and garlic until translucent. Add the alcohol-free red wine, beef stock, balsamic vinegar and honey. Let the sauce simmer gently for 10-15 minutes until it thickens slightly. Season with salt and pepper.
- Heat a large skillet over high heat. Add the olive oil or butter, along with a sprig of rosemary or thyme for extra flavor. Cook the ribeyes for 3-4 minutes per side for medium-rare, or longer if desired. Remove from the pan and let them rest briefly under aluminum foil.
- Place the ribeyes on plates and spoon the red wine sauce over or next to it. Garnish with fresh herbs if desired.
