OUR CONTINUING SERIES OF RECIPES AND WINE PAIRINGS

This easy recipe is foolproof for the most delicious prime rib. You can adjust the cooking time by calculating the weight of the roast times 5 minutes (see instructions) so, no matter how many you are serving, this entrée will be cooked perfectly at medium rare. Be sure to bring the roast to room temperature before putting in the oven.

PRIME RIB ROAST

SERVES 6

• 1 (4 pound) prime rib roast
• 2 tablespoons prepared horseradish
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt
• 2 teaspoons coarsely ground black pepper
• 2 teaspoons dried thyme
• 2 teaspoons garlic powder

1. Remove the roast from the refrigerator and bring the roast to room temperature.
Meanwhile, adjust the oven racks so the roast is cooking in the center of the oven.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Combine the mustard, horseradish and herbs in a bowl; mix until well blended. Spread mixture evenly over entire roast. Season roast generously with kosher salt.
4. Roast the 4-pound roast in the preheated oven for 20 minutes. (If your roast is larger or smaller than 4 pounds, multiply the exact weight times 5 minutes.)
5. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. DO NOT open the oven door!
6. Remove roast from the oven, slice, and serve.

WINE PAIRING:

Sandy Road Vineyards Estate Grenache is the perfect wine with this dish. This crisp red wine has a nose of ripe strawberry and hints of raspberry, white pepper, thyme, and oregano. On the finish, you’ll find notes of red plum and light tannins.

Hope to see you soon at the vineyard!

-Andy