This is a sponsored conversation with Rioja Wine, thank you for supporting A Cookie Named Desire and the brands I love!
It’s official: the holidays are upon us which means lots of amazing food and friends and family from near and far coming together and breaking bread together. It won’t be a good meal without a few good drinks to accompany your food.
You know I am an avide wine drinking (and an impressive wine collection to prove it) and I’ve been loving the Rioja wines I recently purchased. Rioja is from North-Central Spain and much like Champagne, referes to the region from which it came. They are made primarily from the Tempranillo grape and are one of only two D.O.C regions in Spain. What makes them so great is that their flavors are amazing and versatile, plus they are very affordable which means it is easy to stock up when you are planning on hosting dinner at your house.
The Reserva Rioja wines are fruity with notes of plums and dried cherries with subtle spices. It makes it perfect for both game meats and heart beef dishes like this rosemary garlic crusted rib eye roast. The wine also has light earthy notes which are perfect with the mushrooms and glaze.
I am seriously in love with this roast. If you follow me on Snapchat, you know how much I love garlic and this dish has plenty of it The garlic becomes caramelized and slightly crunchy and so delicious. It goes perfectly with the rosemary and beef. (and for picking out and munching on when no one is looking). The mushrooms are probably my favorite part. The sauce you make for the mushrooms is addictive! It has all the flavors from the roast, plus the earthiness of the mushrooms and is so amazing with the wine.
For your convenience, here is a video that shows you how to make this dish!
- 3lbs Rib Eye roast
- Salt, pepper, to taste
- ¼ cup Fresh rosemary, chopped, or other favorite herbs
- ¼ cup Garlic, chopped
- 4 cups variety of Mushrooms, sliced to about the same size
- 1 cup beef stock
- 2 tablespoons butter
- Use baker's twine to tie up the rib eye roast. and Preheat the oven to 350 degrees F.
- Season the meat generously with salt and pepper.
- Finely dice the rosemary and garlic and toss together. Set aside.
- Heat a cast iron skillet and add oil. Sear all sides of the roast until it is nicely colored.
- Roll the roast in the rosemary and garlic mixture and place back in the skillet.
- Place the skillet in the pan and roast for about 20 minutes, or until medium rare.
- Take out the roast and allow to rest. While the meat is resting, Sautee the mushrooms in the pan you cooked the roast in , then remove from the pan. Add the stock to the pan and reduce until thickened. Add the mushrooms back in.
- Serve mushrooms with the roast, garnish with fresh rosemary if needed.
Liz @ Floating Kitchen says
Girl! This looks amazing. My mouth is seriously watering. Bring on the roast and the wine! XO
Christine from Cook the Story says
Your roast is gorgeous and I love your choice of crusting it with fresh rosemary and garlic. I bet it smelled wonderful.
Rachel @ Simple Seasonal says
This looks incredible! Cooked perfectly too!
JK says
Hi – just some private feedback you don’t have to share. Your ingredient list calls for butter, but you don’t use it explicitly in the instructions. I suspected it was part of the mushroom sauté, or perhaps as a finish to the sauce. Less experienced cooks might not know.
Also, just some gentle critique – there are a lot of spelling and grammatical errors in your post. It turned me off and I almost didn’t make the recipe. I’m glad I did as it was good, but the errors make you look less authoritative as a recipe writer.