Walnut Encrusted Prime Rib & Wine

There is nothing quite like a family gathering for Sunday dinner in the winter. I know I.ve written about Prime Rib Roast before, but here is a new recipe I came up with over the holidays. What makes this recipe different is the type of Prime Rib used. Usually we sell Prime Ribs with the lip on, boned and rolled. (The lip is the outside piece around the center portion of the roast.) I decided to try a Prime Rib just with the center cut, no bone, no lip and very little fat. Because our beef is well aged, and at the top of the AAA category, this Centre Cut Prime Rib has all the juiciness and flavour of the traditional version.

Roasted to perfection with a combination of walnuts, coarse sea salt, organic x virgin olive oil and nutmeg, this mouth watering encrusted Prime Rib would also be a great center of

the plate dish for entertaining. Served with classic style Italian Rosemary Roasted potatoes and a Radicchio salad, you have all the makings of a great dinner.

Prime Rib can go with so many wines; two I have picked this week are fairly classic in nature. What makes a wine classic? This is certainly up for debate. However, a full-bodied Cabernet Sauvignon certainly fits at least most of the criteria. If you come past the wine store we will certainly give you at least the scientific reason.

2004 Sonoma County Sebastiani Cabernet, a family owned winery since 1904, this Cab. has ripe cassis, spice and toast on the nose with good weight, round fruit, smooth tannins and a hint of eucalyptus on the palate. Second, a Cabernet coming from The Aussie area of Langhorne Creek, 2004 Heartland from Glaeter. Good extract in the glass, it has intense cassis and mulberry on the nose with luscious berry fruit, licorice and solid tannins on the palate.