In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Bradley Nuss from Ciera prepares Long Bone Ribeye.

Click here for Chef Bradley Nuss' Profile

INGREDIENTS:

Ciera 32 ounce Long Bone Rib-Eye with Mushroom Sauce

2 ea 32 oz Rib-Eye
2 Tbls Olive Oil not Extra Virgin
1 Cup Shitake Mushrooms
1 Cup Crimini Mushrooms
1 Tbls Minced Garlic
2 Tbls Minced Shallot
4 oz Red Wine