Rib Steak With Marrow and Red-Wine Sauce Recipe
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 1/4 pound marrow from beef bones
- 2 ribs steaks, about 1 1/2 pounds total
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 tablespoon corn, peanut or vegetable oil
- 5 tablespoons butter
- 3 tablespoons finely chopped shallots
- 1 1/2 cups dry red wine
- 1 tablespoon red-wine vinegar
- 1/4 teaspoon sugar
- 1/2 cup fresh or canned beef broth
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