I stumbled across this recipe and thought it would be a great one to have in the archives. This will come in handy for holidays, or for any of you who are true meat lovers! It seems that sometimes in cooking, simpler is better and clearly in prime rib, that is the case. With this, I have to go with a Napa Valley Merlot. Cabernet is good too, but Merlot is a bit more subtle and I like that idea.
- Our Wine Tasting Process
- Adventures in Eating: Meringue
- Import Selection: Rioja, 1985, Federico Paternina
- Domestic Selection: Fume’ Blanc, 1988, Lambert Bridge
- What’s The Difference Between Aroma and Bouquet?
- Adventures in Eating: Baked Crabmeat & Shrimp
- Import Selection: Piesporter Michelsberg, 1988, H. Schmitt Soehne
- Domestic Selection: Cabernet Sauvignon, 1984, Jade Mountain
- You Have A Winner
- Adventures in Eating: Chicken Soup With Rice, Chick-Peas, & Prunes