Grilled Beef Rib Roast, Gremolata & Grenaille Potatoes

The juiciness of the grilled meat marries perfectly with the structure of the wine, while the herbs add a touch of liveliness.

Pairing: Château Croix Cardinale 2016

Ingredients (serves 4)

For meat:

• 1 rib of beef (1.2 to 1.5kg)
• Fleur de sel, black pepper
• Olive oil

For the gremolata:

• 1 bunch flat-leaf parsley
• 1 garlic clove
• Zest of 1 lemon
• 2 tbsp. olive oil
• Salt and pepper

For the potatoes:

• 800g grenailles potatoes
• 2 sprigs rosemary
• 2 cloves of garlic
• Olive oil, salt, pepper

Preparation

1- Preheat the oven to 200°C.
2- Wash the potatoes, cutting them if necessary, and toss with the oil, rosemary, crushed garlic, salt and pepper.
3- Bake in the oven for 35-40 min until golden brown.
4- Take the prime rib out of the fridge 30 min before cooking. Season generously.
5- Grill the meat on a barbecue or hot grill (4-5 min per side for rare). Leave to rest for 10 mins under aluminium foil.
6- Meanwhile, blend all the ingredients for the gremolata.
7- Slice the meat and serve with the gremolata and the pommes grenailles.

Tip

The gremolata adds a welcome freshness that balances the richness of the dish and enhances the wine.