Mastronardi Estate Winery Winemaker Lyse LeBlanc ‘s award winning 2008 Merlot Cabernet is a perfect match with prime rib and she has provided her infamous prime rib recipe for Windsor Eats!
The Merlot Cab is a marriage of two noble varietals that has resulted in a wonderful wine of distinction, sytle and taste. Aromas are of chocolate covered cherries with hints of vanilla. Flavours of ripe spicy berries shine through the lively tannins followed by a long finish.
Twice Roasted Prime Rib
Bring meat to room temperature. Pre-heat oven to 375.
Coat prime rib with dry onion soup mix and cook in oven for one hour. Turn oven off and leave meat in the oven until cooled.
Take out of oven. Re-cook from room temperature on pre-heated oven (375) for 45 minutes. Remove and tent with foil wrap for 15 minutes before carving.
Lyse usually serves her prime rib with demi-glace sauce flavoured with horse radish, garlic mashed potatoes, and spinach. The pairing of the 2008 Merlot Cabernet with the prime rib is an exquisite experience.
