Featured Food Pairing: Rib of Beef with Nebbiolo

Piedmontese beef is a true world treasure and unlike any other in the world. What makes it so special is that it is quite a tender piece of meat, but the fat is separated so it is also lean…. and delicious!!

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This traditional recipe marinated in the local wines from Piedmont make a fantastic pairing for our Roero rosso which is made from Nebbiolo, of course.

As fall approaches, this is the perfect recipe for keeping warm and adding a little spice (from the wine!) to the season.

Try it out, share your thoughts.

Ingredients:

2 ribs, well-aged weighing a total of 4 pounds
1 bottle of Nebbiolo d’Alba wine (aged 3 years)
1.7oz beef marrow
3.5oz butter
Salt, pepper, thyme to taste

Directions:

  1. Tenderize the beer with a meat mallet, but be cautious not to flatten the meat.
  2. Season with salt, pepper, and a small amount of thyme.
  3. Set aside and let marinate for a few hours.
  4. Melt 2.8oz of the butter in a clay pot and braise the meat until it forms a nice crust
  5. Pour Nebbiolo d’Alba in the pot and reduce the wine be half over the heat
  6. Meanwhile, cut the marrow into small pieces and add to pot, cooking over moderate heat for four minutes.
  7. Once ready, remove the meat and arrange it on a platter.
  8. Reduce the sauce, add the remaining butter, and pour over beer once blended.
  9. Garnish with sides such as mashed potatoes.
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