Boneless Rib Eye with a Cabernet Merlot Reduction and Carrot Orange Coulis

Esther Deutsch Recipe By
  • Cook & Prep: 1 h
  • Serving: 8
  • No Allergens

Ingredients (20)


Cabernet Merlot Reduction

Carrot Orange Coulis

Crispy Shallots

Start Cooking

For the Ribs

  1. If preparing a standing rib roast, preheat oven to 375 degrees Fahrenheit. Rub roast with olive oil, kosher salt and pepper. Roast uncovered for approximately 20 minutes per pound (for example, 40 minutes for four servings, or two hours for 12). Slice and serve with sauce and decorate with coulis.

  2. For preparing rib eye, club, or rib steak, rub the meat with kosher salt and pepper. (For standing rib roast, see below.) Heat oil in a skillet over high heat until very hot. Add meat and brown on both sides, approximately 1-2 minutes per side. Reduce heat to medium and continue to sear for 4-5 minutes per side until medium rare.

  3. Transfer to plate and tent loosely with foil. Use the same skillet to prepare the Cabernet Merlot sauce.


When purchasing your choice of meat, ration an 8-ounce serving per person if serving this recipe as a main course.

For the Cabernet Merlot Sauce

  1. Heat olive oil in the skillet over medium-high heat. Add the shallots and saute for two minutes, then add the Cabernet Merlot and stock. 

  2. Raise heat and bring to a boil until sauce is reduced by half and achieves a syrupy consistency, about 7-9 minutes. 

  3. Remove from heat and season with salt and pepper if needed.

For Carrot Orange Coulis

  1. Heat olive oil in a skillet over medium-high heat. Add the carrots and sear until soft and tender.

  2. Add the garlic, chicken stock, and orange juice; stir to combine evenly. Remove from heat. 

  3. Puree sauce in blender until smooth. Season with salt and pepper to taste.

To Prepare Crispy Shallots

  1. Heat two cups oil in a medium pot until very hot.

  2. In a medium bowl, toss shallot slices with potato starch.

  3. Test oil heat by dropping in one shallot slice. Oil should bubble. Fry shallots in small batches until golden brown, removing with a slotted spoon. Drain on paper towels. Season with salt and pepper to taste.

Mini Carrot Boxes

  1. Wrap mashed potatoes with carrot strips and chives.

  2. To plate this dish with a side of mashed potatoes wrapped in mini carrot boxes as shown, slice thin strips of carrots lengthwise on a mandolin. Boil carrots and chives for several minutes until tender.  Blanch in cold water immediately to retain color. 

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