BBQ, Canada, Canadian wines, Creekside Estate Winery, Niagara, Red wines, Shiraz, Wine and Dine, Wine and Food, Wines from Canada
Dry-Aged Ribeye with Roasted Bone Marrow & Salsa Verde
Aug
Canadian wine meets the ultimate barbecue dish: Why the Creekside Iconoclast Syrah is a perfect match for the dry-aged ribeye
Wine from Canada and a dry-aged ribeye from the grill—that’s a pairing you’ll never forget. The dry-aged ribeye is the most complex and aromatic cut of beef: weeks of dry aging concentrate the meat’s flavor, develop deep umami notes, and give the meat a buttery, nutty depth that fresh meat can never achieve. Accompanied by roasted bone marrow—creamy, rich, almost decadent—and an intense salsa verde, whose herbal sharpness and citrus notes refresh the palate after every bite. A dish that makes no compromises. The 2022 Creekside Iconoclast Syrah from Niagara, Canada, is the only wine that can hold its own here: powerful, spicy, with smoky notes and a precision you wouldn’t expect from a cool-climate Syrah from Niagara—but immediately understand.
Ideal wine pairing: Creekside ‘Iconoclast’ Syrah (Niagara, Ontario, Canada)
Right from the first whiff, this exceptional Canadian Syrah shows why it seems made for this dish: Blackberries, plums, and violets open the bouquet, followed by a characteristic hint of black pepper, smoky notes, sandalwood, and a subtle hint of bacon—exactly the smoky, spicy complexity that forms a deep aromatic harmony with the roasted aromas of the grilled ribeye and the melted bone marrow. The grapes were selectively harvested in small batches on October 11, 2022, and fermented separately—19 months of aging in predominantly neutral French and Hungarian oak matured the wine without overpowering it, ensuring that the fruit is fully preserved. Precise and focused on the palate, with red and dark berries, a hint of black truffle, and fine-grained, well-integrated tannins—it is precisely these delicate tannins that harmonize with the fat of the dry-aged ribeye and the bone marrow, making both appear softer and rounder. Decanting is recommended: at least 30 minutes to allow this youthful, age-worthy Syrah to reach its full potential.
The recipe:
Dry-Aged Ribeye with Roasted Bone Marrow & Salsa Verde
Equipment
- 1 Holzkohle- oder Gasgrill (alternativ: Gusseisenpfanne)
- 1 Backblech für das Knochenmark
- 1 Fleischthermometer
- 1 Großes Schneidebrett
- 1 Kleines Messer zum Herausschaben des Knochenmarks
- 1 Schüssel für die Salsa Verde
Ingredients
FOR THE RIBEYE:
- 1 Dry Aged Ribeye approx. 600–700 g, at least 3 cm thick, aged 3–4 weeks
- 2 tablespoon of coarse sea salt
- 1 tsp black pepper freshly ground
- 2 A tablespoon of neutral oil with a high smoke point e.g., avocado oil
- Fleur de sel to finish
FOR THE ROASTED BONE MARROW:
- 4 Bone marrow tubes about 6–8 cm, cut lengthwise or crosswise—pre-order from the butcher
- Coarse sea salt
- Black pepper
FOR THE SALSA VERDE:
- 1 Bunch of flat-leaf parsley leaves only, about 30 g
- 10 basil leaves
- 2 tablespoon of capers drained
- 2 Anchovy fillets in oil Optional, but recommended
- 1 garlic clove
- 1 Tablespoon of Dijon mustard
- 4 Tablespoon of olive oil extra virgin
- 1 Tablespoon of lemon juice freshly squeezed
- 1 teaspoon of lemon zest Bio
- 1 A splash of red wine vinegar
- Salt black pepper
Instructions
PREPARATION:
- Take the ribeye out of the refrigerator at least 1 hour before grilling and let it come to room temperature.
- Rinse the bone marrow tubes under cold water, pat them dry, and place them cut-side up on a baking sheet.
- For the salsa verde, finely chop the parsley, basil, and capers.
- Finely chop the garlic and anchovies as well, and mix them with the herbs.
- Stir in the olive oil, lemon juice, and lemon zest until a light, green sauce forms.
- Season to taste with salt, pepper, and a splash of red wine vinegar—the salsa verde should have an intense, fresh flavor.
- Preheat the grill to the highest setting.
COOKING STEPS:
- Roast the bone marrow tubes in the oven at 220 °C (top heat) for 12–15 minutes until the marrow is tender and lightly browned and comes away from the bone.
- Generously season the ribeye on both sides with coarse sea salt and black pepper.
- Sear the steak on the hottest part of the grill for 3–4 minutes per side until a deep, dark crust forms.
- Move it to a cooler area of the grill and cook for another 2–3 minutes over indirect heat until it reaches the desired doneness—for medium rare: an internal temperature of 54–56 °C.
- Remove the steak from the grill and let it rest on a cutting board for 8–10 minutes—do not cover it.
SERVE:
- Cut the ribeye into thick slices at an angle across the grain.
- Arrange the slices in a fan shape on a large, preheated cutting board or stone plate.
- Place the roasted bone marrow tubes right next to it—scrape out the marrow with a small spoon and spread it over the meat.
- Drizzle the salsa verde generously over the meat and bone marrow.
- Finish with Fleur de Sel and freshly ground black pepper.
- Place some toasted sourdough bread on the side to soak up the melted bone marrow.
SIDE DISHES:
- Toasted Sourdough Bread with Garlic
- Green Salad with Dijon Vinaigrette
- Roasted Cherry Tomatoes with Thyme
Nutrition
