Every once in a while, usually on a Sunday or a holiday, I crave a nice roast… and when the craving hits I go big and I go long with a dry-aged, grass-fed beef roast of the highest quality I can find. A good butcher should have access to a quality cut (like a bone in rib roast) so reach out to them early in case they need to place a special order.
If you spend a pretty penny for a roast, you want to enhance, not overpower, the flavor of the meat. The rub for this roast is packed full of spice and flash but makes a good peripheral crust while leaving the pure flavor of the meat intact at the center of the slice. For me this is the best of both worlds.
As for the wine, reach for RSV’s elegant and reserved SLD Estate Cabernet Sauvignon. The depth and concentration of the dark fruit is sure to hold up to the spiced crust while the beautiful acidity and refined tannins will refresh your palate after each bite of tender meat. The wine has enough bottle age to drink now but will last for another 20 to 30 years if properly stored.
Until the Next Wine….