Roast Prime Rib with Cabernet-Vegetable Jus and Herbed Yorkshire Pudding Recipe
Source: The Wine Lover's Cookbook

Serves 4 as an Entrée











There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard and rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet and roasted vegetables helps corral all[...]