Today’s post is sponsored by Roja Wine!
It feels so crazy to me that the holiday season is here! Wasn’t it just summer??!! We just had our coldest day yet yesterday and it even felt like snow was in the air. I hate the cold, but I love the snow :). I also can start to feel the energy of Christmas and the holidays in the air somehow. Decorations are up in the stores and invitations for Christmas parties are out.
I don’t know about you, but for me and Debbie part of this time of the year includes stocking up our liquor cabinets and especially our wine racks in anticipation of guests and festivities. When we were asked by Honest Cooking and Rioja wines to prepare a post about their wines we jumped at the chance since neither of us had tried them before and we just love trying new wines and broadening our knowledge of these kinds of things.
Turns out, Rioja wines are very very good! I am not a red wine drinker, I prefer white, but I drank this wine all night. Debbie is a red wine drinker and she loved it as well. We made this Ribeye Roast at my place and Mark and Kevin came later and we had dinner and sipped on these wines all evening. We got three different kinds of wine to try and so far our favorite is the Beronia Reserva 2010. Its smooth with deep flavors of black fruits, chocolate and cloves, but light at the same time. Delicious!
This roast recipe is not our own, we were given this recipe by Rioja wines as meal to pair with the wine. So naturally we had to make it as well and we highly recommend it. Simple, but amazing! So flavorful and very tender. We changed up our roast slightly as we bought a bone in ribeye roast and we added some Rioja wine to the gravy, but either way you make it, it should definitely get on your table along with a few bottles or so of this gorgeous wine!
Side Note about Meat for this Roast Beef:
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The holiday season is in full swing. 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!
To pair with your favorite holiday fare, consider 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 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.
A seductive glass of a Reserva Rioja wine is a perfect blend of soft fruits, leathery undertones, and subtle black pepper spice. Reservas offer notes of dark fruits like plums and dried cherries. These wines are ideal with tender, slow roasted game meats and flavorful, 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.
Wow your dinner guests with this aromatic rosemary and garlic roast that is so simple to make and complete with a beautiful presentation paired with Rioja Reserva wines.
- 3 lb Rib Eye roast , bone in or out
- about 1/4 cup fresh rosemary , chopped, or other favorite herbs
- about 1/4 cup garlic , chopped
- Salt , pepper, to taste
- 4 cups of a variety of mushrooms , sliced to about the same size
- 2 tablespoons cooking oil
- 1 cup of stock
- 2 tablespoons butter
- Preheat to 350 degrees.
- Season meat with salt and pepper and then mix together rosemary and garlic. Set it aside.
- Heat up a skillet with cooking oil and sear all side of the meat. Remove the roast from the pan and coat the meat with the herb-garlic mixture.
- Transfer the meat back to the roasting pan and roast in the preheated oven until medium-rare, (about 14 minutes per pound for bone in and 8 mins per pound for no bones)
- In a medium pan, saute the mushrooms with butter until cooked through and then season with salt and pepper.
- Remove the meat from the skillet it was cooked in and bring the pan to the stovetop. Add stock to the pan and deglaze it, 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.