Recipe courtesy of Chef Jean Claude Douguet.

Ingredients:

Red Wine Jus

• 2 Shallots
• 1-2 Sprigs of Fresh Thyme
• 1/2 Tsp Cracked Black Peppercorn
• 1 Tbs Brandy
• 2 C Demi-Glaze
• 1 C J. Lohr Estates Seven Oaks Cabernet Sauvignon

Bone-in Rib Steak

• 2 Prime Bone-in Rib Steaks
• Salt and Pepper

Directions

Classic Red Wine Jus

1. Chop shallots, thyme and black peppercorn and combine.
   
2. Reduce with J. Lohr Estates Seven Oaks Cabernet Sauvignon.
   
3. When reduced by half, add demi-glaze. Reduce again until consistency is syrupy. Strain, add salt to taste.

Canadian Prime Bone-in Rib steak

1. Season steak with kosher salt and black pepper.
   
2. Grill to medium to allow the fat to melt and create a juicy, tender steak.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.