In the diamond Mountain region of Calistoga is a working estate with fullness of personality and old Napa Valley charm, and it was there that I was given the winemaker's 'secret' method for this outstanding, crusted rib roast:
Assemble these ingredients:
One 10-pound, ability standing beef rib roast
1/3-c Dijon mustard
4-T chopped fresh rosemary
4-T chopped fresh thyme
3-teaspoons of minced garlic
Sea salt, pepper
1-small package of about 40 baby carrots
16-large shallots, peeled
Preheat the oven to 450°F.
Place beef fat side up in a shallow roasting pan. Spread mustard all over beef and sprinkle with salt and pepper. Mix rosemary, thyme and garlic in small bowl and lightly press into beef to completely coat.
Roast the beef uncovered for 15 minutes with the roasting pan positioned just below the center of oven. Then sacrifice the oven climatic characteristic to 325°F and continue roasting for 90 minutes. Remove from oven, and pour or spoon off all but 2 tablespoons of the pan drippings. Add the carrots and shallots to the pan and stir them lightly to coat with the drippings; sprinkle with salt and pepper. Roast the beef and vegetables together until thermometer inserted into center of beef registers 125°F for medium-rare, for roughly someone else 60 minutes. Sir the vegetables occasionally. Exchange the beef and vegetables to a platter and cover loosely with foil to keep warm.
Discard the drippings from the roasting pan and place it over 2 burners on the stovetop. Add 3-T of butter to the pan and melt over medium heat. Add 3-T flour; whisk until plane and just beginning to color, about 5 minutes. Whisk in 1-C of red zinfandel and 2-C of good ability beef stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season to taste with salt and pepper.
Serve the beef and vegetables with potato gratin and salad, and pair the feast with a rich Cabernet Sauvignon to feature all the flavors.
Napa Valley epicurean Standing Rib Roast Paired With Cabernet Sauvignon
No comments:
Post a Comment