FOOL-PROOF RIB ROAST
• 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
• 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
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.
“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
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