December Wine Club recipe pairing

Rib Roast

FOOL-PROOF RIB ROAST

INGREDIENTS:
• 1 (5 pound) standing beef rib roast, trimmed of fat
• 2 ½ teaspoons kosher salt, divided
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon fennels seeds, crushed
• 2 pounds new potatoes, halved
• 1 onion, cut into thin wedges

DIPPING SAUCE INGREDIENTS:
• 1 (8 ounce) container sour cream
• 3 tablespoons horseradish
• 1 tablespoons snipped fresh chives

DIRECTIONS:
• Let beef stand at room temperature one hour.
• Preheat oven to 350℉.
• Stir together 2 teaspoons salt, garlic powder, pepper, thyme, and fennel seeds in a small bowl. Put beef, rib side down, on a rack set in a roasting pan. Rub beef with spice mixture.
• Place pan in preheated oven. Roast until an instant-read thermometer inserted into thickest part registers at least 135℉ for medium-rare, 1 ¾ to 2 ¼ hours, or 150℉ for medium, 2 ¼ to 2 ¾ hours. Transfer beef to a cutting board, let stand, covered with foil, about 15 minutes (do not drain pain).
• Meanwhile, boil potatoes and onion in a pot of salted water for 10 minutes. Drain, then sprinkle with remaining ½ teaspoon of salt.
• Remove rack from roasting pan, add vegetables, and toss to coat with drippings. Return pan to oven and roast until vegetables are browned and tender, 30 to 40 minutes. • Make dipping sauce: Stir together sour cream, horseradish, and chives in bowl.

© Recipe courtesy of AllRecipes.com by Betty Soup

DECEMBER WINE CLUB

Straight Shooter Pinot Noir bottleMellow style logoMasion L’Envoy
Straight Shooter
Pinot Noir
Willamette Valley, Oregon

MELLOW WINE STYLE

Driven by a tireless hunt for elusive sites where Pinot Noir shines, Maison L’Envoyé (House of the Messenger) traverses the globe with the intention of presenting the acme of regionality and winemaking styles. With winemaking footprints in Burgundy, Willamette Valley, Central Otago and Tasmania, the winery champions many unsung growers who have farmed their vineyards for decades and generations, some mere feet away from more illustriously cited neighbors. Since debuting in 2011, this winery has stood out, including Wine and Spirits naming them ‘a winery to watch’ in 2015. The fruit was hand-picked, from unadulterated Pinot Noir pristine vineyard blocks and 80% were destemmed with indigenous fermentation in stainless steel open tanks. The wine matured in French oak barrels for 12 months, 10% of which were new.

Felipe Ramirez“Intense aromatics of dark cherry and blue fruits alongside subtle earth and elegant floral notes. The palate mirrors the nose and is full of freshness with a touch of oak for texture and balance. Vibrant acidity and soft tannins support the flavors through a long, satisfying finish.” – Filpe Ramirez, Winemaker

Winemaker: Felipe Ramirez
Appellation: Willamette Valley, Oregon
Varietal: 100% Pinot Noir
Analysis: 13.5% alcohol / volume
Critical Acclaim: 91pts Smart Buy, Wine Spectator; 90 pts Wine & Spirits

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!  Learn more >

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s