Beef: October 2007 Archives

Courtesy Lawson's Station and Shotgun Restaurant

For the Potatoes

Cut assorted fingerling potatoes in half lengthwise. Toss in a bowl with a light amount of olive oil, fresh chopped herbs, (such as basil, rosemary, thyme, Italian parsley) and kosher salt and fresh ground pepper. Roast in oven skin side down @ 400 degrees until just tender to the touch. (About 20 minutes.)

Submitted by Chef Eric C. Maczko, Pine Ridge Winery

NAPA VALLEY, CA - Throw some new spice into your Thanksgiving menu. It may be time to trade in the usual bird for a savory roasted ribeye. Pine Ridge Winery plates up this Sage-Encrusted Rib Roast with Root Vegetable Ragout. Highlighting all the traditional flavors of fall, this roast will add a rich nuance to your holiday spread and be the perfect pairing for your cab-loving friends.

Ingredients

• 6-8 pound bone-in ribeye
• 1 bundle sage
• 2 ounces 2003 Howell Mountain Cabernet Sauvignon
• 1 quart beef stock
• 2 tablespoons vegetable oil, separated
• 1 teaspoon flour
• Salt and pepper to taste
• 2 carrots, medium dice
• 2 parsnips, medium dice
• 2 turnips, medium dice
• 1 rutabaga, medium dice
• 1 head garlic, cloves peeled but whole