A couple of weeks back Giants Fan #1, the assistant winemaker at the winery I work at, mentioned that a mutual acquaintance of ours, Alan who writes for CellarBlog, was looking for holiday recipes that pair with local wines. We bandied it about and thought that it would be nice to showcase our Bordeaux blend which we call Tre Sorelle. The idea was to pair it with a nice Beef Wellington. After digging through my recipes and notes, I decided that while a Beef Wellington is nice, this would be a better way to showcase our beautiful wine.
This recipe is time consuming, but not difficult in any way. While I use our Tre Sorelle in the sauce, any big red wine would do. Make sure that it is the same wine that you’re going to serve with dinner though.
Grilled Herb Crusted Rib Roast with a Tre Sorelle Sauce
2 Tbs extra virgin olive oil
1 carrot, roughly chopped
2 stalks of celery, roughly chopped
1 yellow onion, roughly chopped
6 cloves garlic, crushed
2 Tbs tomato paste
3 cups beef stock
1 cup Fabbioli Cellars Tre Sorelle
1/4 cup balsamic vinegar
2 bay leaves
1 Tbs fine chopped rosemary
4 Tbs unsalted butter
Freshly ground black pepper
Kosher salt
1 boneless rib roast, about 5 pounds
extra virgin olive oil
2 Tbs herbes de Provence
In a large sauce pan, warm 2 Tbs olive oil over high heat. Add the carrots, celery, onion and cook until they start to brown, about 8 minutes, stirring occasionally. Add the garlic and cook for another two minutes. Reduce the heat to medium add the tomato paste and cook for another 2 minutes, stirring occasionally. Add the broth, wine, vinegar, bay leaves, rosemary, and 1/2 tsp of black pepper. Bring the mixture to a boil then reduce the heat and simmer for 45 minutes.
Strain the sauce through a fine sieve into a medium sauce pan, pressing on the solids to extract all the juice and flavor. Simmer for another 45 minutes or until you have a bout a cup of the sauce left. Add the butter 1 Tbs at a time, whisking until it is entirely melted. Season with salt and pepper to taste. Remove the sauce from the heat.
Allow the beef to stand at room temperature for 30 to 45 minutes before grilling. Lightly brush or spray the roast with olive oil then coat with salt, pepper and herbes de Provence. Grill the beef over indirect medium heat until cooked to desired doneness, 1 1/2 to 1 3/4 hours for medium rare (125 – 135 degrees F). Transfer the beef to a cutting board and cover loosely with aluminum foil and let rest for 10 to 20 minutes. Meanwhile, warm the sauce. Carve the beef and serve warm with the sauce.
Subscribe