|Make your holiday dinner special with this luxurious and flavorful rosemary and garlic crusted roast beef |
served next to an enticing glass of Reservas Rioja wine.
The perfect combination of flavors!
|This post is brought to you by Rioja Wine in collaboration with Honest Cooking|
The holidays are right around the corner, so let’s talk about your holiday dinner.
If you are anything like me, you are already planning and thinking about the delicious menu you will be offering. Searching for dishes that will wow your family and friends. But also looking for fun recipes that are quick and easy. After all, what we all want is an amazing, scrumptious and stress-free feast.
So here is a great idea for you. This flavorful, tender and juicy ribeye roast beef, perfectly seasoned with fresh rosemary and garlic, served with butter-sauteed mushrooms will for sure amaze your guests.
But wait. Let’s not forget about the drinks. When your dining room is busting with lots of people you need to think about the wine! This mouthwatering roast beef perfectly pairs with the a seductive glass of Reserva Rioja wine. With its amazing blend of soft fruits, leathery undertones, and subtle black pepper spice, this wine is ideal with flavorful and hearty beef dishes. The fruits and cracked pepper hints of the wine are a perfect match with the herbal rosemary and garlic that becomes caramelized with this roast as it cooks. Its earthier tones are also a delicious fit with the mushroom and pan glaze that this holiday star is served with.
Hailing from North-Central Spain, Rioja refers to the wine as well as the region it comes from. Made mainly from the Tempranillo grape, Rioja wines are one of only two D.O.C regions in Spain. All Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. And what’s even better, Rioja wines are affordable and versatile.
Rioja’s Reserva and Gran Reserva wines are made from the best vintages and are aged in the bottles by the winemakers before release so you don’t have to. Aged at least three years, and usually longer, these wines have a truly refined character.
And for you, here is a video provided by Rioja, that shows you how to make this dish
- 3 lb (1.35 kg ) of ribeye beef roast
- about 1/4 cup fresh rosemary, chopped
- about 1/4 cup garlic, chopped
- Salt and pepper to taste
- 4 cups about 12 oz (340 gr) of mushrooms, sliced
- 2 tablespoons of extra virgin olive oil
- 1 cup (235 ml) of stock (I used beef)
- 2 tablespoons of butter
Preparation time: 40 minutes
1. Tie meat (if it wasn’t done already) and preheat the oven to 350° F (175° C).Season the meat with salt and pepper.
2. Heat up a skillet with cooking oil and sear all sides of the meat.
3. Chop the rosemary and garlic, and mix together with a tablespoon of oil.
4. Coat the meat with the herb-garlic mixture.
5. Roast the meat in the preheated oven until medium-rare, about 20 to 25 minutes depending on the size of the meat. Check with a thermometer and make sure it’s 175° F (80° C) in the center.
6. In a large pan, melt the butter and saute’ the mushrooms until cooked through. Season with salt and pepper.
7. Remove the meat from the skillet it was cooked in and bring the pan to the stove top. Add the stock to the pan and deglaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
8. Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.