Dry-Aged Rib Eyes with Burgundy-Truffle Sauce
At The Beatrice Inn, Angie Mar loves using cuts from Pat LaFrieda Meat Purveyors for their quality and attention to aging. The cold-smoking technique in this recipe captures the flavor of slow roasting over a wood fire in a fraction of the time.
Wine reduction may be prepared through Step 1 up to 1 week ahead. Let cool, cover, and refrigerate until ready to use.
Dry-aged rib eyes are available at shop.lafrieda.com.
Powerful, firmly tannic Burgundy.