Carnivor Wines | Reverse Seared Ribeye Recipe | Red Wine
A reverse seared bone-in rib eye cooked to perfection from Trevor Bird that pairs beautifully with a glass of Carnivor Shiraz.
Ingredients
- 2 kg bone-in ribeye, cut in 1-bone portions and 2-inches thick
- 3 tbsp grape seed oil, divided
- Salt, to taste
- Pepper, to taste
- 6 medium-sized whole beets, unpeeled
- 3 whole Spanish onions, unpeeled
- 2 lbs Chanterelles mushrooms, cleaned and torn into pieces
- 2 lbs Oyster mushrooms, cleaned and torn into pieces
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
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