Technical Stages :

• Peel the shallots.
• Seal over strong heat with a bit of oil and let for 3 to 5 minutes, depending on how you like your meat (medium, rare, etc..).
• Take the rib steaks out. Add salt and pepper. Put in a dish and cover with aluminium foil to keep them warm.
• Remove the fat from the pan. Deglaze with 2 tablespoons water. Let it reduce. Add 30 g butter and sweat the shallots for a few minutes over strong heat. Moisten with red wine. Reduce to half of its volume.
• Whisk the sauce with the remaining butter.
• Coat the warm ribs with the sauce.
• Serve immediately.