Rib eye has the almost ideal components of tenderness and a deep satisfying beef taste. You can also use rib steak, club steak, or roast a standing rib roast for this recipe. The addition of the Cabernet Merlot reduction sauce will add a more robust flavor to the meat; the Carrot Orange Coulis will add dazzling color and interest to your plate. Since many home cooks don’t use fresh herbs as a garnish on Passover, the replacement of the coulis to decorate the plate will fascinate your company.
The meat should be prepared fresh, but the accompanying sauces can be prepared in advance. After searing the meat, to keep warm, you may keep the meat loosely covered in a 200⁰F oven for no more than 2 hours. After that, it will become well done and start to dry out. When plating your meat: spoon a thin layer of coulis on the plate and place meat on top, or you can use the coulis to decorate the plate.
Spoon Cabarnet Merlot sauce on top of the meat when serving. If serving a standing rib roast, slice before serving.