There is hardly a more classic and stately main course than a Standing Rib Roast. This fabulous roast is practically impossible to ruin, unless it is truly overcooked. Good prime rib is succulent, juicy and tender on the inside, with a crispy outer crust. There is something regal about a Standing Rib roast that ensures your guests will know how important they are to you. To accompany the roast, we have chosen creamy mashed potatoes, with a hint of roasted garlic, buttery green beans with toasted almonds, feathery light Yorkshire Pudding popovers, glazed baby carrots, and a rich, dense New York cheesecake. The only possible drawback to this menu is you may have trouble getting your guests to leave!
Choosing the right wine for the roast was easy for Doug Paul, co-founder and President of Three Sisters Vineyard in Dahlonega, Georgia. Paul highly recommended their 2000 Cabernet Franc, and said it is his favorite choice for this particular menu. "The Cab Franc is smooth, dry and has enough spice and pepper to stand up to the roast." The bold flavors of the Cab Franc finish with hints of black cherry and bell pepper. The vineyard's Cabernet Franc is made from a blend of three lots grown exclusively at Three Sisters Vineyard. The wine is aged in medium toasted French oak barrels for approximately 11 months. It is 95 % Cabernet Franc, and 5 % Merlot. Since the Cab Franc retails at about $28.00, Paul offered up the Chestatee Red as a less expensive, but still a perfect pairing beside the roast. "Our Chestatee Red is a classic blend of Cabernet Franc, Merlot, and Cabernet Sauvignon," said Paul, "and is a terrific value, retailing for about $14.99" The Chestatee Red is aged in French oak barrels and is referred to as a forward drinking wine, meaning it is ready to drink now. Another Three Sisters wine that has recently been in the spotlight is the 2000 Merlot. Wine Spectator recently named it as the highest rated Merlot in the entire state of Georgia. The Merlot retails for about $24.99, and is an exquisite holiday wine. For those who prefer white wine, Doug suggested the Chestatee White (retailing for about $11.99). This fruity, light wine is a Vidal Blanc, a French American hybrid. The Chestatee White is perfect as a before dinner drink, alone or with appetizers. It is also terrific with roast turkey, another popular holiday main course, and even works as a dessert wine.
All of the wines at Three Sisters Vineyard are special, and are produced in limited quantities. Paul said if you have trouble finding his wines, ask any wine shop to order them for you. Better yet, he encourages everybody to visit the vineyard for a complimentary wine tasting. Locally, the Chestatee Red, the Merlot, and the Chestatee White may be found at the Beverage Superstore in Suwanee. For more information about Three Sisters Vineyard, call them at (706) 865-WINE, or go to www.threesistersvineyards.com
At first glance, this menu might appear daunting. But remember you can prepare several things ahead of time. The night before your dinner party, set the table, get out all your serving dishes, prepare the cheesecake, and roast the garlic. Refrigerate the cheesecake and the roasted garlic. If you would like, go ahead and make the mashed potatoes and refrigerate. On the day of your dinner party, make sure you let the roast come to room temperature before cooking, about 1-2 hours. Allow between 3 and a half to 4 and a half hours cooking time for the roast. Once the roast is in the oven, go ahead and prepare the green beans, and the carrots. Just do not overcook them, since you will be reheating them before serving. If you are making the mashed potatoes at the last minute, you can peel them, leave them whole, and cover with cold water until you are ready to cook. Or, if you made the mashed potatoes the night before, simply bake them alongside the roast during the last 35-40 minutes of the roast's cooking time. About an hour before the roast is done, open the wine. While the roast is resting, make the popovers, and the au jus. Reheat the green beans and carrots, and take the cheesecake out of the refrigerator and garnish.
http://accesswdun.com/article/2003/2/183288