Deconstructed Rib Eye recipe courtesy of 
Ingredients
- Marrow Bones Ingredients:
- 8 pieces, 2-inch long beef marrow bones
- 1 gallon cold water
- 2 tablespoons Kosher Salt
- Black pepper, to taste
- Salt, to taste
- 1/4 cup olive oil
- 8 each garlic, whole roasted cloves
- 8 teaspoons butter
- Parsley Salad Ingredients:
- 1 cup parsley leaves, roughly chopped
- 1-1/4 cup red onion, sliced very fine
- 1 teaspoon garlic clove, sliced thin
- 2 tablespoons extra virgin olive oil
- 1/2 cup tomato, finely diced and seeds removed
- Salt, to taste
- Black Pepper, to taste
- Ragout Ingredients:
- 3 pounds cap meat from the rib eye
- 2 pounds beef rib bones
- 1/2 cups shallots, sliced
- 3/4 cup garlic, sliced
- 2 ounces fresh thyme
- 1 ounce fresh rosemary
- 4 bay leaves
- 1/4 cup black peppercorns
- 5 cups red wine
- 1-1/2 gallons veal stock
- 2 ounces Morel mushrooms
- 8 ounces Brandy
- 1/4 cup heavy cream
- Salt, to taste
- Pepper, to taste
Preparation
- 1 Marrow Bones Preparation: Soak the bones in a mixture of the kosher salt and cold water for 24 hours, changing the water mixture at least 2 times.
- 2 Remove the bones from the water, season with salt, pepper and olive oil.
- 3 Top each piece of marrow with a clove of roasted garlic and roast at 350 degrees for 20 minutes.
- 4 Allow the bones to cool.
- 5 Reheat in a 400 degree oven with 1 teaspoon of butter on top of the marrow in each bone.
- 6 Parsley Salad Preparation: Combine all ingredients & mix well.
- 7 Ragout Preparation: Season the meat & bones well with salt and pepper, brown on all sides in a broiler or very hot pan.
- 8 Drain the rendered fat from the pan.
- 9 Sauté the shallots and garlic in the reserved fat until slightly brown.
- 10 Create a bouquet garni of fresh herbs, bay leaves and peppercorns in cheesecloth.
- 11 Add the meat and bones to the sautéed shallots and garlic.
- 12 Deglaze with the wine and reduce by half
- 13 Add the veal stock and bouquet garni and simmer covered for 3 hours.
- 14 Remove the meat and bones from the stock and allow to cool. Pull apart the meat like pulled pork removing the fat and sinew.
- 15 Reduce the braising liquid by 2/3 until very thick.
- 16 Soak the mushrooms in the brandy until soft, then slice 1/4 inch thick and leave in the brandy.
- 17 Skim the fat from the top of the reduced braising liquid.
- 18 In a separate pan sauté the mushrooms in the brandy and flame, reducing all of the liquid until dry. Add stock and reduce by half.
- 19 Fold Together the mushroom mixture and pulled meat.
- 20 Finish with heavy cream. The ragout should be very thick and chunky.
- 21 Season to taste with salt and pepper.
- 22 Assembly Instructions: Broil the 8 ounce rib “eye steaks” seasoned with salt and pepper. After it is cooked to temperature, finish will butter and flash broil.
- 23 Top the heated & flash broiled bone marrow with 2 ounces of parsley salad.
- 24 Serve warm ragout over a piece of grilled baguette seasoned with olive oil, salt and pepper.
- 25 Garnish plate with chopped parsley.
- 26 Plate as Shown.
