This succulent rib roast served with peppery herbed ricotta cheese sounds absolutely delicious and would be the perfect meal for a chilly Sunday night! You’ll want to pair with your favorite Temecula Valley Cabernet Sauvignon or Merlot.
Ingredients:
1 standing rib-eye roast with 4 rib bones (about 9 pounds) bones removed and tied to the body of the roast (ask the butcher to do this)
15 ounces whole milk ricotta cheese
½ cup extra-hot horseradish
3 tablespoons thinly sliced chives
1/3 cup fresh lemon juice
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Directions:
1. Preheat the oven to 450°F.
2. Place the meat, bone-side down, in a 2- to 3-inch-deep roasting pan.
3. Place the pan in the oven and roast for 15 minutes. Reduce the oven temperature to 350°F and roast for 2 more hours, or until the internal temperature reaches 125°F at the center of the meat.
4. Remove the string and let the meat rest for 20 minutes before carving.
5. While the meat is resting, mix the ricotta with the horseradish, chives, lemon juice, black pepper, and salt.
6. To serve, slice the meat and serve each portion with a spoonful of ricotta.
Suggested Pairings:
Callaway Vineyard & Winery ~ 2012 Wild Yeast Cabernet Sauvignon – Dried blueberries, dark cherry and small black currants with liberal lashings of baking spice.
Oak Mountain Winery ~ 2010 Oak Mountain Merlot – A soft nose, with flavors of raspberry, blackberry, and plum with abundant smoky oak.
Ponte Winery ~ 2009 Cabernet Sauvignon – Hints of black currant, plum, cherry and oak.
Wilson Creek Winery ~ 2011 Family Reserve Merlot – Firm yet subtle tannins play with the earthy fruit of plum and black currant, soft and supple and lingering finish.
Recipe courtesy of the Wine Institute of California
Tags: Callaway Vineyard and Winery, Oak Mountain Winery, Ponte Family Estate Winery, Temecula Valley Wine Country, temecula wine country, temecula wineries, visit temecula, Wilson Creek Winery & Vineyard, wine country recipes
