RECOMMENDED WINE: Cabernet Sauvignon

There is nothing like a perfectly cooked, flavorable roast prime rib to showcase the intensity and complexity of Cabernet Sauvignon – an excellent example of how fat helps coat the palate to protect against the tannin in red wine.  This particular recipe calls for coating the roast with Dijon mustard and rosemary, two ingredients that are especially flattering  to Cabernet.   A reduction sauce with the Cabernet and roasted vegetables helps corral all the flavors into pleasing harmony.  The soft, round mouthfeel of Merlot  plays nicely off the roast beef as well.


1  4 ½-pound prime rib roast of beef

(2 ribs), trimmed and tied

1  tablespoon of Dijon mustard

1  teaspoon prepared horseradish

1 ¾ tablespoon chopped fresh rosemary

1 ½ teaspoons kosher salt

¼ teaspoon kosher salt

¼ freshly ground black pepper

1  large onion, quartered

1  large whole shallot

2  carrots, peeled

2  celery stalks, ends trimmed

6  ounces Portobello mushrooms

Olive oil


1  cup all-purpose flour

2  eggs

1  cup whole or low-fat milk

¾ tablespoon minced chives

2  teaspoons of minced fresh rosemary (1 teaspoon dried)

¾ teaspoon kosher salt

2  tablespoons unsalted butter

2  tablespoons vegetable oil


1 cup Cabernet Sauvignon

1 ½ cups beef stock

Kosher salt and freshly ground black pepper

½  teaspoon cornstarch mixed with ½ teaspoon of cold water

GARNISH: minced chives


Preheat oven to 450 F. Place roast, fat side up, on a roasting rack in a large, flameproof roasting pan. In a small bowl, mix together ½ tablespoon Dijon mustard, ½ teaspoon prepared horseradish, ¾ tablespoon chopped fresh rosemary, kosher salt and pepper with a whisk.  Using hands or pastry brush, coat entire roast with this mixture.  Place roast in lower part of the oven and roast for 20 minutes to deal outside coating.

While roast is cooking, place onion, shallot, carrots, celery and mushrooms in a large ovenproof baking dish and sprinkle with a little olive oil, salt and pepper.  After roast has cooked for 20 minutes, reduce heat to 350 F, and place vegetables on a rack below the roast.  Continue roasting both the beef and vegetables for 1 hour.

To make Yorkshire pudding batter, in a food processor or blender, combine flour, eggs, milk, chives, rosemary, and salt and mix well so that mixture is smooth.  Place in a small mixing bowl and refrigerate, covered, for at least 45 minutes.

Remove vegetables from the oven, roughly chop, and reserve for sauce.  Continue cooking the roast for 10 minutes, until rare to medium-rare.  Remove the roast from oven, place on a carving board and cover with foil for 20 to 30 minutes (it will continue to cook and increase doneness).  Set aside the roasting pan: do not soak.

To make Yorkshire pudding, while the roast is resting under the foil, preheat oven to 425 F. Place butter and oil in a shallow baking dish (copper works particularly well) and melt for 3 to 4 minutes.  Immediately add chilled, whisked batter, and bake for 18 to 20 minutes until pudding rises and becomes golden brown.  Remove from oven and slice into four pieces.

Place roasting pan on stove over medium heat.  Add wine and deglaze the pan, simmering the wine and scraping up the brown bits from the roast for 6 to 7 minutes, or until reduced by half.  Add the stock and stir in ½ tablespoon Dijon mustard, ½ teaspoon horseradish, 1 tablespoon rosemary, and reserved vegetables.  Reduce by half.  Add cornstarch mixture and season to taste.  Keep warm until ready to serve.

To serve, slice beef into four servings, two of which include ribs.  Top with Cabernet vegetable sauce.  Sprinkle with minced chives.  Serve pudding slices alongside beef.


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