Hearty Holiday Cheer in the form of succulent Prime Rib*

Tara Katrina Hole, Director of Sales and Marketing

Good food, good friends, and good wine- this is what the holidays are all about. We’ve just released our 2009 Reserve Cabernet Sauvignon to our allocation members and, here in the canyon, we pair it with Prime Rib. We chose the recipe because it mirrors the wine’s timeless elegance. Pair it with homemade Yorkshire pudding (Oriana’s specialty), brussels sprouts sautéed in JCV olive oil and garlic, and old fashioned mashed potatoes made with sour cream and garden chives. Dress up in your most festive attire. Break out the good china and grandma’s silver. This isn’t a just meal; it is an occasion and an opportunity to create a lasting family tradition. Long after the wine is gone, memories endure.

Ingredients:

2 heads roasted garlic

3 teaspoons ground pink Himalayan salt

1 teaspoon freshly ground Tellicherry black pepper

1 tablespoon finely chopped fresh rosemary leaves

1 tablespoon finely chopped fresh thyme leaves

1 standing rib roast of beef (about 6 1/2 pounds), trim some fat and set aside

1.5 cups leftover Cabernet, add 1 more cup if making au jus

1/2 cup homemade beef stock, add 2 more cups if making au jus

Jericho Canyon extra virgin olive oil

Directions:

Preheat the oven to 450 degrees F.

Separate roasted garlic from the skins and mash it into a paste in a small bowl. Add salt, pepper, rosemary, thyme, and a spoonful of Jericho olive oil. Rub the roast generously with the mixture and tie your saved fat trimmings on top of the roast. Salt and pepper the roast. Place the roast in a roasting pan and red wine and beef stock. Roast for 20 minutes then reduce the heat to 350 degrees F and continue to roast, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef. If making au jus, place the roasting pan on the stove burners over medium-high heat. Add Cabernet and beef stock and scrape the browned bits on the bottom of the pan with a wooden spoon. Continue to cook until the wine is reduced by half, about 5 minutes. Strain and degrease the sauce if needed.

*Recipe adapted from Emeril Lagasse

Let me know what you think of it and what you’ve paired Jericho Cabernet with at tara@jerichocanyonvineyard.com