The Hillside Cellars Mosaic 2008 was a real treat! ¬†Tasting this treasure made me crave beef with an intensity that was very nearly painful! ¬†I spent a long time thinking about the perfect recipe to pair with this wine. ¬†I think I’ve finally found it. ¬†It is simple, and relies on time, patience and quality ingredients to make a meal that is just right!
Red Wine Braised Prime Rib….
You will need one top quality Prime Rib roast. ¬†As this recipe is relatively rudimentary, size truly doesn’t matter. ¬†Select a roast that is suitable for the crowd you will be feeding (make sure you get one that is large enough to leave plenty of leftovers, as I imagine this stuff would be killer in a sandwich). ¬†Trim the fat the way you like it.
You will also need a bulb of garlic, some sea salt, plenty of fresh cracked black pepper and copious quantities of red wine. ¬†This is an excellent recipe for those of you who frequently find yourself with a wealth of half consumed bottles.
Peel an appropriate number of garlic cloves (trust your own judgement; you know what you like!). ¬†Make incisions of various depths and at various locations throughout the roast and insert the garlic cloves into the slices as deeply as you can. ¬†Rub the outside of the roast with a mixture of sea salt and cracked pepper; really get in there and massage that baby!
In a large, non reactive vessel, prepare a lovely bath for that delicious roast with all of that leftover (HA!) red wine. ¬†Let it soak for a good long time in the fridge, turning occasionally so that that delicious meat soaks up as much elixir as possible. ¬†A couple of days wouldn’t be out of line at all.
The best way to cook the marinated product is on a rotisserie low and slow on the BBQ. ¬†Once you’ve started the meat roasting, reduce the marinade down to about half of it’s original volume on the stove. ¬†Throughout the cooking time, use the reduction to baste the roast frequently. ¬†It will be difficult to tell just by looking at it when it is done, so be sure to use a meat thermometer to ensure it is at the correct internal temperature.
Once done, serve with a bottle of Hillside Mosaic. ¬†I guess it wouldn’t, normally be considered correct just to eat meat and drink wine for dinner. ¬†If you feel those types of social constraints, then by all means, make some sides (and use utensils), but it doesn’t really matter what they are. ¬†I really feel though, that sometimes you can eat meat and drink wine and it doesn’t automatically make you a barbarian; as long as you don’t do it too often.