February Wine of the Month
With the massive snow storm that we just experienced here at La Grange we decided that we needed a big, bold red paired with a nice hearty meal to keep us warm throughout February. In addition to this recipe pairing we are offering an additional 10% discount off of bottles of Norton on February 10th!
February’s Wine of the Month is our 2014 Norton. This wine is true to its North American heritage with big, bold foxy grape flavor supported by hints of black raspberry and cranberry on the palate. All of those fruit flavors pair wonderfully with this recipe and this pairing is sure to keep you warm!
Prime Rib & Oven-Roasted Potatoes with Bay Leaves and Sage
- 15 dried bay leaves, crumbled, plus whole leaves for garnish
- 1/3 cup coarsley chopped fresh sage leaves
- 1/2 cup extra virgin olive oil
- Coarse salt
- 1/3 cup finely grated orange zest
- Freshly ground pepper
- 1 (about 7 pounds) three-rib prime rib of beef, trimmed and frenched
- 3 pounds russet potatoes, peeled and halved lengthwise
Stir together bay leaves, sage, oil, 1-1/2 teaspoons salt, and the orange zest in a small bowl. Season with pepper. Rub herb mixture on the roast. Refrigerate roast, covered, overnight.
Put potatoes in a large pot of water. Bring to a boil; add salt. Cook 5 minutes. Drain. Score lines lengthwise in potatoes using the tines of a fork.
Preheat oven to 450 degrees. Transfer roast, fat side up, to a metal roasting pan; let stand until it comes to room temperature. Roast 15 minutes. Add potatoes; roast 15 minutes. Reduce oven temperature to 350 degrees. Roast, turning potatoes after 30 minutes, until an instant-read thermometer inserted into meat registers 115 degrees. Let stand 20 minutes, and slice. Garnish with bay leaves.