A glorious new month is upon us. So what better way to celebrate the arrival of May than with yet another food and wine recipe that is sure to elevate any meal into an occasion.
So without further ado…we give you this wonderful Prime Rib on Baguette with a Santa Margherita Chiati Classico…
Cheers!
PRIME RIB ON BAGUETTE
WITH HORSERADISH AIOLI AND
WILD ARUGULA
PAIRS WITH SANTA MARGHERITA CHIANTI CLASSICO
1 bone-in prime rib (6 to 7 lbs.)
8 garlic cloves, thinly sliced
Salt and coarsely ground black pepper
2 cups red wine (Santa Margherita Chianti Classico)
4 cups veal stock
1 Tbsp. chopped fresh thyme leaves
¼ cup + 2 Tbsp. olive oil
Salt and freshly ground black pepper, to taste
1 medium red onion, thinly sliced
½ cup apple cider vinegar
8 slices fresh bread
½ cup mayonnaise
¼ cup prepared horseradish
2 cups arugula, lightly packed
Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature. Preheat oven to 350° F. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper. Place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135° F. Remove the meat to a platter, and tent with foil to keep warm. Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste. In a medium sauté pan, heat 1 tablespoon of oil until it simmers. Cook the onion with salt and pepper in the hot oil for 5-7 minutes on medium heat. Add vinegar, bring to a boil and turn off heat. Let pickle for 10 minutes. Strain and cool. Slice prime rib into thin pieces. Brush bread with the remaining oil and grill until golden brown. Make the aioli: combine the mayonnaise, horseradish, salt and pepper. Mix well. Evenly spread the aioli on 4 slices of bread, top with steak, then onion, then arugula. Top with other slices of bread and serve.
Wine Notes: The sweet tannins in the Santa Margherita Chianti Classico perfectly balance the richness of the prime rib.
And don’t forget, after you’ve delighted in this food and wine recipe, you need to get your entries in to The Great Taste Challenge as the arrival of May marks the end to this years’ entries.