The rib eye is a tender cut of beef with great flavour due to the marbling of fat. It’s more common to have the bone removed in US. In Australia, it’s also known as Scotch fillet without the bone. This recipe uses the juices from the meat, reduced red wine, shallots and beef stock. The jus is thickened with butter for that creamy flavour. Quick to make and will please any steak lover.