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    You are in: Home / Recipes / Red Wine Ribeyes Recipe
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    Red Wine Ribeyes

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 28, 2012

      I did use an outdoor grill, and marinated for 8 hours. I didn't really taste the horseradish, even though I added it to the marinade. I really enjoyed this steak as posted, but think I'll reduce the brown sugar a bit next time. I'd like to taste more of the meat and bang from the horseradish. Thanks for sharing a great grilling recipe! Made for PAC Spring 2012.

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    • on October 18, 2011

      Wow, even coming from my sad little indoor grill, these steaks were restaurant-quality! Don't let the horseradish put you off from trying this recipe if you're not a fan, because there wasn't even a hint of harsh horseradish flavor in the finished steaks -- everything blended beautifully. I let mine marinate for about 36 hours, so the meat was flavored through-and-through. I sprinkled them with some smoked sea salt after grilling (the smokiness of the salt kind of makes up for the lack of smokiness provided by the indoor grill). DH was practically drooling when he saw me take these off the grill, lol! I'll have to share this recipe with Mom and Dad, because I bet these would be right up Dad's alley. Another delicious winner, BearsFanJeff -- three for three! :) Thanks for posting! Made for PAC Fall 2011

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    Nutritional Facts for Red Wine Ribeyes

    Serving Size: 1 (311 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 835.8
     
    Calories from Fat 572
    68%
    Total Fat 63.5 g
    97%
    Saturated Fat 22.2 g
    111%
    Cholesterol 154.2 mg
    51%
    Sodium 259.4 mg
    10%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 0.3 g
    1%
    Sugars 12.1 g
    48%
    Protein 40.0 g
    80%

    The following items or measurements are not included:

    seafood cocktail sauce

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