Bone-in Ribeye paired with our Wine of the Month

Entrée: Bone-in Ribeye

Wine: Caymus Napa Valley Cabernet Sauvignon

 

John Mitzewich of FoodWishes.com is our Chef of the Month. See his online demo of cooking a bone-in ribeye “with math”. First, bring your ribeye to room temperature, season it well as demonstrated, then place it in the oven at 500 degrees for 5 minutes per pound. At the end of this time, turn the oven off. Don’t open the oven. Leave the ribeye in there for 2 hours. Afterward, remove your perfectly cooked medium rare ribeye. Since it has been resting for 2 hours it can be carved immediately.

The Wine of the Month is Caymus Napa Valley Cabernet Sauvignon. This choice is bold and robust, known for its intense fruit flavors, texture, and tannins – an ideal pairing with your ribeye. You can pick up a bottle of Caymus Napa Valley Cabernet Sauvignon at wine.com