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Williams on Wine Recipe: Garlic Prime Rib & 2004 Hanover Park Michael's Blend

Tuesday, October 13, 2009

(Updated 3:00 am)

By Ed Williams
Special to the News & Record

Over the years, this has been Michael Helton’s signature red from Hanover Park Vineyards, always providing a medium-bodied red with restrained fruit and an earthy, old world charm.

The 2004 vintage is a bit of a departure for Helton in that only two varietals – Merlot and Cabernet Franc – have found their way in the blend. In year’s past, Helton has been known to use seven, eight, or nine different grapes in his blend.

The vintage is noteworthy for another reason: Because of the 2007 freeze that destroyed Chardonnay, Hanover Park could stall bottling, thus leaving its wines in barrel longer. That was the case with the 2004 red blend.

Hanover Park Vineyards, the first bonded winery in Yadkin County and the second oldest winery in the Yadkin Valley wine region, is celebrating its 10th anniversary this year.

INGREDIENTS

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil
2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

DIRECTIONS

Place roast in a roasting pan, fatty side up. In a small bowl, mix garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F.

Bake the roast for 20 minutes in preheated oven, then reduce the temperature to 325 degrees F. Cook for one hour at 325, but monitor for your preferred level of doneness.