Redwineribeyes Recipes

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THE PERFECT RIB EYE MARINADE



The Perfect Rib Eye Marinade image

This is the perfect marinade for tender rib eye steak.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h25m

Yield 2

Number Of Ingredients 6

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Steps:

  • In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g

RED WINE COOKIES



Red Wine Cookies image

A great recipe I came up with in my head after making a red wine velvet cake for my dad on Father's Day. Drizzle the cooled cookies with a white chocolate ganache.

Provided by gagemakescake

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 10

½ cup butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
¼ cup red Zinfandel wine, or more as needed
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet.
  • Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 20.5 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 144.8 mg, Sugar 11.6 g

RED WINE MARINATED RIBEYE STEAK



Red Wine Marinated Ribeye Steak image

I made this marinade to get rid of a partial bottle of wine and some fresh herbs that needed using. It turned out to be the best steak I've ever made. Cooking time is marinating time.

Provided by under12parsecs

Categories     Steak

Time 8h5m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 cup red wine (cabernet sauvignon)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
3 garlic cloves, minced
2 rib eye steaks (we used THICK cut, like 2 inches!)

Steps:

  • Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
  • Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

RIB-EYE STEAKS IN RED-WINE SAUCE



Rib-Eye Steaks in Red-Wine Sauce image

Provided by Lillian Chou

Categories     Sauté     Quick & Easy     Dinner     Steak     Red Wine     Fall     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 8

4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total)
2 tablespoons vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley

Steps:

  • Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
  • Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
  • Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

RIB EYE ROAST



Rib Eye Roast image

"The" way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.

Provided by AngieME

Categories     Roast Beef

Time 3h

Yield 1 awesome roast, 6-8 serving(s)

Number Of Ingredients 3

rib eye roast
salt
pepper

Steps:

  • Set ribeye roast at room temperature for 1 hour.
  • Season with salt & pepper.
  • Preheat oven to 375 deg F.
  • Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
  • Cook for one hour.
  • Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
  • Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
  • If not done to your liking, repeat step 7.

Nutrition Facts :

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