There's no better way to celebrate spring than by making a large feast for your friends with an Ayrshire Farm Standing Rib Roast. Their meat is amazing! You can taste the difference in the product that is organic, Certified Humane and also created on a sustainable farm.
We made a Standing Rib Roast on the Chine.
1 Ayrshire Farm 7-Bone Standing Rib Roast
3 tablespoons Flour
1 cup Red Wine
3 tablespoons butter
Other condiments: horseradish
Let the roast stand at room temperature an hour before cooking. Preheat the oven to 400. Season the roast with sea salt, crushed peppercorns and olive oil. Place the meat on the rack of a large roasting pan. Fill the pan with 1 inch of water so the drippings don't burn in the beginning. Place into the oven. Roast 20 minutes per pound. You'll want the internal temperature at about 145 degrees for medium rare.
Allow to rest for 20 minutes before carving. Make gravy with the drippings. Whisk in flour and butter over medium heat. Add 1 cup of red wine. Continue whisking and add in beef stock until the gravy is at the desired consistency. Salt and pepper to taste. Enjoy!
Pairing: Waterstone Cabernet Sauvignon 2012
With its Bordeaux-like presence, this wine is deep, rich, and lingering. Firm, integrated tannins frame the concentrated, dark fruit (currant, black cherry, wild berry, plum.) Toasty oak and an earthy edge add to the wine’s great complexity. This wine went perfectly with the meat.
Tom Gore Wines: The 2012 Cabernet Sauvignon (SRP $15) is fruit forward with intense aromas of currant and plum, and wonderful hints of mocha and coffee on the palate. A supple mouth-feel and a medium body make it perfect for pairing with Ayrshire Farm Standing Rib Roast. Lastly, the 2012 Alexander Valley Field Blend (SRP $40) is a complex, unique blend of Petit Verdot, Malbec, Merlot and Tempranillo, yielding an intense concentration of complex aromas like blackberry, leather and oak toast, balanced by firm yet ripe tannins and a long, rich finish.