January 2015 | Recipes

Pairing Prime Rib with Maestoso

Today’s Wine & Food Pairing is from Wade (our Wine Club Manager & Tasting Room Supervisor):

Wine – Maestoso (Merlot)

Food – Roast Prime Rib with simple prep jus and vegetables. Cooked pink and seasoned with herbs, butter and salt. Room temperature, seared and then roasted. Maestoso having the weight and fruit intensity to match a substantial cut. Another complimentary pairing allowing both the cut and the wine to share center stage.


Recipe courtesy of Canadian Living.

Roast Prime Rib with Rosemary Jus


Portion size 8 to 10 people

  • 2 tbsp (30 mL) chopped fresh thyme, (or 2 tsp/10 mL dried)
  • 3 cloves garlic, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 pinch cayenne pepper
  • 1 prime rib premium oven roast, (5 to 7 lb/2.2 to 3.15 kg)
  • 2 onions, thickly sliced
  • 4 Fresh rosemary sprigs, (or 1 tbsp/15 mL dried)
  • 1 cup (250 mL) dry red wine
  • 3/4 cup (175 mL) beef stock
  • 2 tsp (10 mL) cornstarch
  • 2 tbsp (30 mL) butter


On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325°F (160°C) oven until meat thermometer inserted in centre registers 140°F (60°C) for rare, 1-3/4 to 2 hours, or 150°F (65°C) for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes.

Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat.

Slice bones off meat and separate each rib. Slice meat and arrange on platter along with ribs. Stir accumulated juices into sauce.