With the holidays here, we will be doing a series of blog posts featuring yummy, but accessible, recipes that pair beautifully with our wines and are guaranteed to impress your guests. Our Cab Sauv is a big wine that demands big food to pair with. We'll bring this food and wine pairing series to a close with a couple ideas that pair perfectly with this epic wine.
Make sure to check out our blog for our other recipe posts. Let’s dive in to this recipe.
How much preamble do we need for this one? Cab and beef. Done! This recipe from Bobby Flay at the Food Network is my go to for a holiday roast. It's easy and has simple ingredients that really bring out the flavor of the prime rib. The first step in this recipe is to take the beef out of the refrigerator 30 minutes before you start anything else. This is great advice anytime you are cooking beef. Lastly, make sure you grab an extra bottle of our Cab to use in this recipe as well.
Why This Pairing Works: Everyone knows that beef and Cab go together. Buy why? Cab tends to be high in tannins which can be very drying when paired with less substantial foods. However, the natural marbling (fat) in beef is a perfect counterpart for these tannins and prevents that drying effect. Also, the thyme in the au jus compliments the subtle thyme note of the wine.
1 bone-in prime rib (6 to 7 pounds)
8 cloves garlic, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine
4 cups beef stock
1 tablespoon chopped fresh thyme leaves
- Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
- Preheat oven to 350 degrees F.
- Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
- Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
- Slice meat as desired and serve with thyme au jus.