1
Dec
2015

The Holiday Flavors of Rioja: Rosemary & Garlic Crusted Beef

The Holiday Flavors of Rioja: Rosemary & Garlic Crusted Beef is a sponsored post and recipe brought to you by my friends at Honest Cooking.

Nope, I’d never forget the drinks! This time we’re serving up some fine Rioja wine with our beef…my friends at Honest Cooking are going to tell you a little bit about Rioja wine and how it pairs so well with this roast – let’s get started!

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To pair with your favorite holiday fare, consider Rioja wines. Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.

To celebrate the holidays make this mouthwatering beef roast perfect with Rioja Reserva wines. Rioja’s Reserva and Gran Reserva wines are made from the best vintages and are aged in the bottles by the winemakers before release so you don’t have to. Aged at least three years, and usually longer, before release, these wines have refined character.

A seductive glass of a Reserva Rioja wine is a perfect blend of soft fruits, leathery undertones, and subtle black pepper spice. Reservas offer notes of dark fruits like plums and dried cherries. These wines are ideal with tender, slow roasted game meats and flavorful, hearty beef dishes. The fruits and cracked pepper hints of the wine are a perfect match with the herbal rosemary and garlic that becomes caramelized with this roast as it cooks. Its earthier tones are also a delicious fit with the mushroom and pan glaze that this holiday star is served with.

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Wow your dinner guests with this aromatic rosemary and garlic roast that is so simple to make and complete with a beautiful presentation paired with Rioja Reserva wines. Here’s a step by step video to show you how to make this Rosemary and Garlic Crusted Beef Roast…

Now serve that roast up with a nice glass of Rioja (or two) and have yourself a dinner to remember. This would be the perfect meal to serve for Christmas or New Year’s Eve coming up!

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Rosemary & Garlic Crusted Beef

  • Author: Dan

Description

Serves 6


Ingredients

  • 3 lb. rib eye roast
  • 1 tablespoon canola oil
  • 1/4 cup fresh rosemary, chopped
  • 1/4 cup garlic, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups of a variety of mushrooms, sliced about the same size
  • 2 tablespoons canola oil
  • 1 cup beef stock
  • 2 tablespoons butter

Instructions

  1. Tie the meat with kitchen twine, or have your butcher do it for you.
  2. Preheat the oven to 400 degrees, then season the meat with a generous amount of salt and pepper.
  3. Heat up a large skillet with the canola oil and sear the roast on all sides.
  4. Let the roast cool slightly then rub it all over with a mixture of the rosemary, garlic and olive oil.
  5. Place the roast in a roasting pan and cook until medium-rare, about 20 minutes. Check the temperature with a cooking thermometer, you’ll want it around 120 degrees.
  6. Drain any juices from the pan and set aside, then cover the beef with foil and let rest.
  7. Sauté the mushrooms with the butter in a skillet until cooked though, then season with salt and pepper.
  8. Pour the reserved juices into the skillet that you browned the beef in then pour in the beef stock. Let simmer until it reduces and thickens, about 15 minutes.
  9. Add the mushrooms to the sauce and stir to heat through.
  10. Slice the roast and serve with the mushroom sauce on the side. Garnish with fresh rosemary if desired.

 

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