At my table, prime rib is always served with a beautiful glass of red wine. Prime rib is an exquisite, yet simple meal. I find it’s best when cooking with only a few ingredients to really make sure that every ingredient is special and elevates the meal.
The meat is the centerpiece, so I want the wine to complement and enhance the beef, not overpower it.
Typically with a grilled ribeye, I will choose a bold red such as Cabernet Sauvignon that can cut through the fat of a ribeye and also stand up, flavor-wise, to the charcoal or wood smoke flavors imparted during cooking.
But with a roasted prime rib, you don’t need such a bold wine. While a Cabernet would be a solid choice, something more medium-bodied such as a Zinfandel or Merlot would also pair nicely.
My personal favorite is a blend of primarily Zinfandel with bolder Petite Sirah and Syrah added in small amounts. It retails at around $39. I’ve had trouble at larger grocers, but employees at small, independent wine and spirit businesses have recommended some lovely wines starting at around $10. Don’t be shy about asking for help. Let them know what you’re preparing and what you’re looking to spend and they’ll offer some good suggestions.
If you’re like me, you might love a wine today, but have trouble remembering what it was six months from now. Consider making notes alongside your favorite recipe, or using an app such as Vivino to track your purchases. Vivino allows you to rate the taste of the wine and make notes.
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