Rare Roast Beef

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Rare Roast Beef

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Kumeu River Estate Chardonnay 2006

"The 2006 Estate Chardonnay is sourced from ten estate parcels with a little fruit sourced from identical parcels every year. It has a lovely, Burgundian nose – very minerally with touches of limestone and not a million miles away from a Meursault. The palate is beautifully balanced with that minerally component coming through with touches of limestone and white peach on the aftertaste." The Wine Advocate 90 points

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Rare Roast Beef

Beef - Beef

Ingredients:

3 - 4 rib roast without short ribs
All purpose flour
Salt
Freshly ground black pepper to taste

Method:

1. Preheat oven to 500 degrees (very hot). Remove roast from refrigerator. Place in shallow pan.

2. Sprinkle with a little flour: rub flour lightly into fat. Season with salt and pepper. Place a tent of foil over meat to protect oven.

3. Roast in preheated hot oven: 3 ribs (7 - 9 pounds) - 40 to 45 minutes; 4 ribs (10 - 12 pounds) - 55 to 60 minutes.

4. When cooking time ends, turn oven off. Do not open door. Let roast remain in oven at least 2 hours or longer until oven is lukewarm. Roast.

Enjoy!

Recommended wine:

Reserve Shiraz (2002)

This trophy winning and multi-gold winning wine shows intense concentration of flavour and an elegance which will reward 5-10 years of cellaring. Deep red in colour with purple at the rim, the aroma is of red fruits and black pepper with aniseed notes, plus vanilla characters from premium French and American oak.