Before you know it, your kitchen will be pumping out glorious platters of food and your dining room will be bustling with friends and family from near and far. But let’s not forget the drinks—specifically, wine! For special occasions and holidays (and um…everyday…), wine has been and is very important to my family. I was raised a wino. We always had a wine cellar in the house, and my Dad always ingrained in me how important a good wine paring is. For the holidays this year, I have discovered Rioja wines.
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, and all Rioja wines are always regulated so you can be sure you are buying a quality bottle every time. Why Rioja wine when there is Burgundy’s Pinot Noir or Piedmont’s Barbaresco? It’s simple. Rioja wines are versatile and affordable. You don’t have to break the bank on wine for your holiday dinner and no need stress out about ten different bottles of wine to pair with each course. Choose from juicy rosado wines, crisp blancos, or elegant reds ranging from lighter to robust with spice.
To celebrate the holidays, why not make this mouthwatering beef roast perfect with Rioja Reserva wines? 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, before release, these wines have refined character.
- 3 lb. Rib Eye roast
- 2 tbsp cooking oil
- about 1/4 cup fresh rosemary, chopped (or other favorite herbs)
- about 1/4 cup garlic, chopped
- 1-2 tbsp olive oil
- Salt & pepper, to taste
- 4 cups of a variety of mushrooms, sliced to about the same size
- 1 cup of stock
- 2 tbsp butter
- Tie meat.
- Preheat oven to 350 degrees.
- Season meat with salt and pepper.
- Heat up a skillet with cooking oil, over medium-high heat, and sear all side of the meat.
- Mix together rosemary and garlic in a small bowl, with a table spoon or two of olive oil. Coat the meat with herb-garlic mixture.
- Roast in the preheated oven until medium-rare, about 20 minutes.
- Sauté the mushrooms with butter over medium heat, until cooked through, and then season with salt and pepper.
- Remove meat from the skillet it was cooked in, and bring the pan to the stovetop. Add stock to the pan and deglaze the pan, being sure to scrape the bits on the bottom. Allow to simmer until thick.
- Add the mushrooms to the sauce and serve the roast sliced with accompanying mushroom sauce. Garnish serving platter with fresh rosemary, if desired.